Jebediah Kornworthy wrote:

>
> "James Silverton" > wrote in message
> ... >

> > I recently posted a chili recipe and there is another "secret"
> > ingredient there that's almost a standard Southwestern ingredient:
> > a table spoon of cornmeal, added in the last hour if the chili
> > seems too thin.
>
> Humm, I don't have any cornmeal on hand at the moment but I do have
> masa (corn flour.) I think that the cornmeal might be better or have
> a better flavor. Thanks for the idea.

Masa harina is more traditional. I don't use anything myself, I prefer
thickening through evaporation.




Brian

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