When my friend Candy brought me a container of real New Mexico green chiles (the hot ones!) a few months ago, I didn't know what to do. Well, that's not true. I knew what to do. I just couldn't settle on the perfect recipe to take advantage of all of this spicy goodness in the house, and because I couldn't choose a recipe, I put the container in the freezer last May. There it sat, until today, when I needed a dinner that was fast, filling, and hot (both temperature and spiciness), and I reached back into the archives for this turkey green chile chili that I first shared here in November, 2006, but never photographed. With the gift of nearly a pound of hot Hatch chile peppers, and everything else on hand in the pantry, this bean-free chili was quick and easy, just as I'd remembered. Depending on the type of potato you use, the chunks will remain firm, as mine did here, or they'll disintegrate into the chili and thicken it, with a nudge or two from the back of a wooden spoon. If you don't love chile peppers (and it's okay to use mild instead of hot), either cut the quantity way back, to a quarter pound, or try another recipe. This one's for chile lovers.