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Hi this is Dave for Expert Village and today were making southwestern chili there are many
chili peppers that you can actually use in all the different types of southwestern chili
or Mexican chili. The chili's were starting with are as you see they start off dry like
this, this is from New Mexico chili's they were fresh of course and they dry them, and
there are seeds in there and there is the ribs that go along with them. Now how hot
they can be is if they make the powder they'll take out some of the seeds or in the ribs
for there real mild or they'll leave them all in for the real hot stuff. So what were
going to do is mixture of the 2 today because I don't want this to be over powering the
hot so we're going to do mild chili powder from New Mexico as you see here, and we're
also going to use some hot. Now it looks like you can't tell the difference between the
2 but you will be able to tell it when your eating the chili, this is a cosia chili this
is very mild you probably seen it or eating it with a chili rellenos before but it leaves
a great taste to your meal. And then we're going to use some Serrano chili's really high
on the Scoville scale of heat units that we use, and some jalapeƱo's that are a little
bit lighter of flavors, still really spicy and then we're going to use some salsa verde
that's in a can, and we're going to use some chili's that are diced and just very mild
but all these different flavors are going to make a big difference in your chili.