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And, today, we're making chili verde. Now, we have our meat, in our pan here. We're watching
it, it's cooking on low, not too hot. Turn it up a little bit, alright, excellent. And
then we have our "Annaheim's", which we've "de"-seeded. We just split them open, spread
them out, and scrape the seeds off. We'll be throwing them away, we want to make sure
our area's clean here. Now, we're just going to chop them all up. So, we've chopped them
up into tiny little, little pieces. We've chopped one up. What you can do is, scrap
several of them, and just have at it. Just cut them up into really tiny, tiny pieces.
Too hard, don't cut yourself, because you'll get cut, and it'll burn. Don't do that. Put
'em on our little plate here. Let's chop 'em all up, into tiny little pieces. This is how
much we're going to use for today. You can use a lot more if you want. It's all up to
you. Just experiment when you make it. It's the best way.