Mikol wrote:
> "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"
>
>


Oatmeal was handy, masa was behind a bunch of stuff in the cabinet. It
didn't need much thickening, and oatmeal has a better texture than wheat
flour so I used it. Some commerical canned chili is thickened with
oatmeal ("Wolf brand" comes to mind.)

Best regards,
Bob