On Mon, 2 Feb 2009 13:55:58 -0800, Jebediah Kornworthy wrote:

> "Dan Abel" > wrote in message
> ...
>> In article >,
>> blake murphy > wrote:
>>
>>> On Sun, 1 Feb 2009 21:00:30 -0800, Jebediah Kornworthy wrote:
>>
>>> > that works well. Maybe something that you have been complemented on
>>> > before
>>> > when you made your chili? Here is a list that I came up with in my
>>> > travels.
>>> >
>>> > Beer
>>> > Bell pepper-Green
>>> > Bell pepper-Red
>>> > Bourbon
>>> > Broth - Beef
>>> > Broth - Chicken
>>> > Coffee
>>> > Coke
>>> > Mustard
>>> > Peanut butter
>>> > Potatoes
>>> > Sugar - Brown
>>> > Sugar - White
>>> > Tequila
>>> > Worcestershire sauce
>>
>>> beer is not at all out-of-the-way, not (to me) a little brown sugar.
>>
>> red wine is better than beer, for me
>>
>>> potatoes are just strange.
>
> Grated and used as a thickener only. I think that they would be
> over cooked and dissolved quite easily.
>
> Jeb

o.k., that makes a little sense, but it would be unusual for me to use any
kind of thickener.

i thought you were talking about stew-like hunks of potato.

your pal,
blake