blake murphy wrote:
>
> 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.
> >>> >

><snip>

> >>> 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


Another thickener for certain types of chile would be masa harina
(maize/corn). We never use it, preferring to thicken the chile by
cooking it longer