tag:blogger.com,1999:blog-2910095264269022092.post9026994243285934603..comments2012-08-01T18:37:08.599-07:00Comments on The Scribe and Mouse: Five Dollar Chili (p.35)eliselzerhttp://www.blogger.com/profile/10075881859273811974noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2910095264269022092.post-32515096206496830612009-10-08T12:46:53.043-07:002009-10-08T12:46:53.043-07:00Heeheehee, you said "farting." :-)Heeheehee, you said "farting." :-)Anonymoushttps://www.blogger.com/profile/07928614895111353202noreply@blogger.comtag:blogger.com,1999:blog-2910095264269022092.post-45864837599156168012009-10-08T11:56:12.982-07:002009-10-08T11:56:12.982-07:00I usually use turkey, too, in any sort of dish whe...I usually use turkey, too, in any sort of dish where the flavoring will overpower the original flavor (ie tacos). I've USED cubes, but they tend to make it seem more like a spicy stew than chili to me. I DO, however, like to use cubes of chicken cooked until they get to that same stringy consistency in lieu or beef or turkey sometimes; that's tasty business.<br /><br />I also sometimes make "pepperoni pizza" chilly, which uses pepporoni, tomato sauce, and cheese in additon to the beans, tomatos and (less than usual) turkey/beef. Bari, the Italian grocery store next door, sells freshly-sliced pepperoni that it is to die for. It's about 6 bucks a pound, but 1/4th pound is a LOT of pepperoni slices!Adam Selzerhttps://www.blogger.com/profile/16068653440362135301noreply@blogger.com