"zxcvbob" > wrote in message
...
> Last time I made chili, I paid attention to the measurements, and wrote
> them all down the next day as best as I could remember them. There's
> nothing special about venison or turkey, that's just the meat that I had
> available. Notice the lack of tomatoes (but the chili was *very* red
> from the dried peppers). I really like to use fresh pork stock instead
> of canned beef broth, but this turned out pretty good:
>
> Best regards,
> Bob
>
>
> Venison and Turkey Chili
> 1 Tbsp rolled oats

Just curious, why not use masa to thicken, I have never tried the "oatmeal"
method in Chili.

Mikol, who likes many different "stews"