On Tue, 03 Feb 2009 17:54:44 -0700, Arri London wrote:

> 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

yep, or just use a little less liquid to start with.

your pal,
blake