I think you might be onto something here, Rosie. Maybe it's the
tomatoes
(or lack of). I'm going to try a batch without tomatoes and use beef
broth. I sometimes thicken my chili with masa, too.

Thanks!


--
Wayne Boatwright *?*

Here is another idea. The very best Chili I ever made , was made with
venison. I don't know if you have access to it, but it is dammed good !
Also, I use a large grind of meat, ( I grind my own ) and it seems
to give iy more substance,
Rosie