When making a big pot of chili...

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zzohlman
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When making a big pot of chili... - Tue, 10/24/06 9:38 AM
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do you tend to toss in "extras" that happen to be around? I have a basic recipe which I use, but last night I had a little bit of fra diavolo sauce in a jar left...into the pot. About a 1/4 pound frozen ground sausage...into the pot. Couple long green peppers...into the pot.
Checking seasonings hmm a little bit of oregano, some parsley a little of this and that.
Hmm no beer, but some V-8 juice with picante that is my liquid into the pot.
Came out tasting great

ctchank
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RE: When making a big pot of chili... - Tue, 10/24/06 9:55 AM
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quote:
Originally posted by zzohlman

do you tend to toss in "extras" that happen to be around? I have a basic recipe which I use, but last night I had a little bit of fra diavolo sauce in a jar left...into the pot. About a 1/4 pound frozen ground sausage...into the pot. Couple long green peppers...into the pot.
Checking seasonings hmm a little bit of oregano, some parsley a little of this and that.
Hmm no beer, but some V-8 juice with picante that is my liquid into the pot.
Came out tasting great


No, not really. I would really hate making a batch that was so good I wouldn't be able to replicate - but to each their own I guess.

Enjoy your latest batch!

Fieldthistle
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RE: When making a big pot of chili... - Tue, 10/24/06 10:38 AM
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Hello All,
Zzohlman, yes, I tend to toss in extras and also some thing just be creative.
I've made some great chili and some of the worst in my life, usually the
worst. Keep experimenting.
Take Care,
Fieldthistle

Scorereader
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RE: When making a big pot of chili... - Tue, 10/24/06 11:31 AM
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quote:
Originally posted by ctchank

No, not really. I would really hate making a batch that was so good I wouldn't be able to replicate



see, I'm the opposite. I like to create on the spot. If it comes out well, I usually write down what the extras were that made it good so that I can replicate it (or I just try to remember it when a writing utensil is hard to find). But, I like the the freedom to experiment rather than sticking completely to tried and true.


PapaJoe8
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RE: When making a big pot of chili... - Tue, 10/24/06 12:40 PM
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Zz, here is allot of great info about chili on this site. The whole chili section is full of geat stuff. It sounds like you are a chili head to me. Like jazz, it starts with a few basic notes and just goes from there. My favorite saying is that every pot has it's own soal. Sounds like your pot had some soal!

Ct, I wish I could be more like you. For Field, Score, and I, many a great pot of our chili is lost forever. Ahhh, but there is always the quest for the next great batch.
Joe

Wendy62
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RE: When making a big pot of chili... - Tue, 10/24/06 12:46 PM
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Only time I made really good chili in my whole life: I had some smoked turkey legs, a few sweet potatos nearing the end of their shelf-life, and several Anaheim-style chiles... Some roasted cumin and garlic to make the tastes come together, and I won a prize at the local chili cookoff.

Second prize, mind you XD

CajunKing
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RE: When making a big pot of chili... - Tue, 10/24/06 2:01 PM
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I have a set recipe for chili, if I know I am cooking for friends or a pot luck or something like that.

When I make chili for myself, it all depends on what is around the kitchen or pantry

my last chili was 1/2 sausage 1/2 ground chuck, some HOT salsa, ground cumin, ground chipotle, other seasonings, and chicken broth to thin it out a bit (the spoon stood up straight when left in the pot) and was really good for the next 3 days.

I just got bambi put in my freezer so this weekend may be venison chili


zzohlman
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RE: When making a big pot of chili... - Tue, 10/24/06 2:24 PM
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That's exactly what I was trying to say Cajunking. I have a "set" recipe for others, when I am making it for no special occasion, I experiment. If it comes out really good, I share. So-so, I eat it myself freezing some for later. I really think there is no such thing as "bad' chili as long as you have a time-tested basic recipe.

PapaJoe8
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RE: When making a big pot of chili... - Tue, 10/24/06 2:35 PM
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Who amoung us has not posted their time tested basic chili recipe here somewhere at roadfood?
Joe

Scorereader
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RE: When making a big pot of chili... - Wed, 10/25/06 10:22 AM
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I have not. reason: I'm sure it will get slammed by someone. I use beans. so, according to some, it isn't even chili.
Although, now that I'm low carbing it, I'm thinking of trying a new low carb version, so it'll be sans beans of course.

ctchank
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RE: When making a big pot of chili... - Wed, 10/25/06 10:33 AM
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quote:
Originally posted by Scorereader

I have not. reason: I'm sure it will get slammed by someone. I use beans. so, according to some, it isn't even chili.
Although, now that I'm low carbing it, I'm thinking of trying a new low carb version, so it'll be sans beans of course.



I use beans too, four different types of beans

PapaJoe8
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RE: When making a big pot of chili... - Wed, 10/25/06 12:30 PM
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I think most folks here have evolved their thinking to consider chili as coming in all kinds of variaties. I have posted all kinds of stuff about chili and, if I got slamed I didn't take it that way. We now have a "sticky" chili recipe thread. The "weird stuff" thread has some real interesting ideas! My recipes are scatered all around the chili section but I may need to post one in the recipe thread. I think this site has the most interesting chili info anywhere on the net.

Soooo........ I would love to hear everyones recipes.
Joe

MikeS.
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RE: When making a big pot of chili... - Sun, 11/5/06 12:12 AM
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Scorereader, post it up! I'll sit on anyone that slams ya.

MikeS.

UncleVic
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RE: When making a big pot of chili... - Sun, 11/5/06 1:22 AM
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On chili making day, same here.. Have a little something to extra, in it goes.. Figure what can it hurt. Even an extra cup or two of coffee will work wonders in the mix!

lleechef
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RE: When making a big pot of chili... - Sun, 11/5/06 1:26 AM
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Where is Lone Star when we desparately need her??

oltheimmer
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RE: When making a big pot of chili... - Sun, 11/5/06 6:40 AM
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quote:
Originally posted by lleechef

Where is Lone Star when we desparately need her??

Amen.

Mosca
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RE: When making a big pot of chili... - Sun, 11/5/06 8:14 AM
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Beans, no beans, who cares; how does it taste?

Most of the chilis that I have made using leftovers have mirrored Fieldthistle's experience; occasionally good, usually bad. BUT, you'll never be spectacular unless you risk failure. So, like most chiliheads, I experiment when it's for myself.

Really, the best recipe I have is the most basic one of cubed meat, garlic, onion, and chili powder. Funny how that works sometimes.


Tom

1bbqboy
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RE: When making a big pot of chili... - Sun, 11/5/06 8:45 AM
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V-8 Juice is the secret to tangy and tantatlizing chili.

ann peeples
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RE: When making a big pot of chili... - Sun, 11/5/06 8:50 AM
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My chili is different every time I make it.....and I agree with the V-8...

Adjudicator
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RE: When making a big pot of chili... - Sun, 11/5/06 9:42 AM
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quote:
Originally posted by zzohlman

do you tend to toss in "extras" that happen to be around? I have a basic recipe which I use, but last night I had a little bit of fra diavolo sauce in a jar left...into the pot. About a 1/4 pound frozen ground sausage...into the pot. Couple long green peppers...into the pot.
Checking seasonings hmm a little bit of oregano, some parsley a little of this and that.
Hmm no beer, but some V-8 juice with picante that is my liquid into the pot.
Came out tasting great


Always. Sometimes to my regret.


CajunKing
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RE: When making a big pot of chili... - Mon, 11/6/06 11:38 AM
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Ok life stinks at times

I made a big pot of chili this weekend, added a little of this and a little of that, some of this and some of that. Who knows what the recipe was actually, I was not feeling well and thought this would help.

With my cold I could not taste it to see if it was seasoned right or not, couldn't tell if it was too hot or not. I had to guess.

A good friend who is on my cooking team, told me it was the best chili I have ever made, better than the competition chili we have made.

of course i wrote nothing down, and could not taste it to enjoy it, and now it is gone!


dreamzpainter
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RE: When making a big pot of chili... - Sun, 11/19/06 9:52 AM
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chili tends to be my pantry/leftover magnet, oh sure theres the basic rrecipe but sometimes...... left over burrito mix, shredded bbq chicken, pasta, that last piece of roast beef or pork roast .. ok so maybe its not chili by the time Im done but a crockpot full of "whatnot" doesn't hang around long

PapaJoe8
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RE: When making a big pot of chili... - Sun, 11/19/06 1:24 PM
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Hey, we are talkin chili now yall, jazz it up, anything goes! Sometimes it turns out great. Oh, sometimes.... maybe not, but what great fun!
Joe

Pat T Hat
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RE: When making a big pot of chili... - Mon, 11/20/06 1:42 AM
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Yeah really Joe. It's chili, not ooh la la french pastry. Even if a pot of "pot luck" style comes out a wee bit lacking (or overpowering) it can still be fixed into something pretty tasty. Of course you may end up with 5 gallons of the stuff but again so what. Bath in it if you must, good for the complexion.
In joints I've worked I just call no set recipe chili and soups "...of the moment"

I just turned leftover red sauce with sausage and leftover beef tips in a little brown gravy into a kickin' pot of chili. Had a few different chili's floating around in there and a palm full of cumin, Mmmm that's cookin'!
Made great chili/bean & cheese burrito's (chillito's or whatever your 'ito is). It didn't last the weekend.
I figure if I had not made it, I would not have had it.

sizz
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RE: When making a big pot of chili... - Mon, 11/20/06 2:02 AM
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my philosophy in the kitchen ................ K.I.S.S.

EdSails
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RE: When making a big pot of chili... - Mon, 11/20/06 2:08 PM
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quote:
Originally posted by Scorereader

I have not. reason: I'm sure it will get slammed by someone. I use beans. so, according to some, it isn't even chili.
Although, now that I'm low carbing it, I'm thinking of trying a new low carb version, so it'll be sans beans of course.

Not necessarily. (This part to be read only by Scorereader and non-Texans). Most of the time I make my chili without beans, however occasionally if making it for a group function I will add pinquitos too. When I started on my low-carb diet I substituted black soy beans in my chili and they worked really well. You can't even identify them as anything except regular beans.
http://www.soyproducts.com/blackbeans.html
You should be able to find them easily, especially at places like Whole Foods and Wild Oats.

PapaJoe8
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RE: When making a big pot of chili... - Mon, 11/20/06 2:28 PM
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Low carb chili w/ black soy beans, interesting Ed! I want that on the menue at the fantasy chili parlor.

Oh, I'm from Texas. I think there was a consensis here at roadfood that chili w/ beans is still chili. Wolf Brand, made in Texas, sells "Chili with Beans". Ok, a bowl of real Texas chili maybe should not have beens. Thats just one kind of chili. I don't mean to start a discussion about this. There is pleanty already if you look in the old chili threads here. It's a peacefull chili world now!
Joe

JRPfeff
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RE: When making a big pot of chili... - Fri, 12/22/06 12:26 PM
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I try to substitute, instead of add, ingredients to my chili in order to keep the liquid-solid proportions right. Last time out, I used 4 cups of shredded barbequed brisket flat instead of the 2 cans of beans in my go-to chili recipe.



It added a great smokey flavor to the chili and a contrasting texture to the ground beef. Next time I'll be adding pulled pork.



These beef and pork cuts are great for chili. They cost less than ground beef, taste great, freeze well, and I always have tons of leftovers when I smoke meat.

jrp


PapaJoe8
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RE: When making a big pot of chili... - Fri, 12/22/06 12:47 PM
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Wow! Looks great JRP! What else did you put in w/ tha brisket for this batch of chili? Tomatoes, or not, would be my big decision.
Joe
Joe

JRPfeff
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RE: When making a big pot of chili... - Fri, 12/22/06 1:24 PM
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quote:
Originally posted by PapaJoe8

Wow! Looks great JRP! What else did you put in w/ tha brisket for this batch of chili? Tomatoes, or not, would be my big decision.
Joe
Joe

Joe - Tomatoes? Oh yeah! They are plentiful, but not prominent in taste of this recipe.

I used the Penzey's Good Basic Chili recipe. Whenever I try to do something different, I don't like it as much. So I return from Spectacular Exotic Chili to my standby Good Basic Chili.

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeyschili.html

The only other change I typically make is to use beef broth instead of water for added richness.

Jim

PapaJoe8
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RE: When making a big pot of chili... - Sat, 12/23/06 12:50 PM
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Jrp, yep, good basic recipe. I sometimes do almost the same except, I use pickled jalapenos for the heat. I cut and rinse out the seeds for a milder batch. I just love the jalapeno flavor. Do you use the Penzey's chili mix?
Joe

JRPfeff
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RE: When making a big pot of chili... - Sat, 12/23/06 1:11 PM
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quote:
Originally posted by PapaJoe8

Jrp, yep, good basic recipe. I sometimes do almost the same except, I use pickled jalapenos for the heat. I cut and rinse out the seeds for a milder batch. I just love the jalapeno flavor. Do you use the Penzey's chili mix?
Joe

Joe - I sure do. I buy the Medium Hot Chili Powder from Penzeys.

My wife nixes any thought of adding jalepenos.

Jim

PapaJoe8
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RE: When making a big pot of chili... - Sat, 12/23/06 1:21 PM
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JRP, so you use the chili powder and not the mix?

And, never fear, hope is here. When I make my family chili that is mild, I chop up some pickled nacho sliced jalapenos, with pleanty ot the juice, for folks to add to their bowl. The juice blends right in for a great jalapeno flavor. I use pickled jalapeno juice for all kinds of things, mmm.
Joe

JRPfeff
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RE: When making a big pot of chili... - Sat, 12/23/06 4:12 PM
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quote:
Originally posted by PapaJoe8

JRP, so you use the chili powder and not the mix?


I'm not quite sure what you are asking Joe. I use this stuff ... http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilimed.html It is not pure ancho chili powder, it is a chili powder mix. But it is all spices & herbs, no fillers are added. I don't skimp on it, because it adds intense flavor.

Jim


PapaJoe8
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RE: When making a big pot of chili... - Sat, 12/23/06 6:12 PM
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Thanks JRP! They also make a "chili con carne seasoning" with a few other things in it, like bell pepper and onion. They also make a mild version of the mix like you use.
Joe

dreamzpainter
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RE: When making a big pot of chili... - Thu, 12/28/06 8:50 AM
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I like my chili hot, HOT HOT, it starts with seasoning the meat, lots of garlic, a couple different hotsauces and a packaged chili mix and brown off the meat (ground beef/pork mix or finely diced stew meats) then hot rotel and chopped jalapeno's or if serano's where on sale a can or 2 of garlic and herb tomato sauce and a few more dashes of hot sauce and occasionally a bit of cinnamon, a can or 2 of hormels hot with beans and 2 or 3 chopped spanish onions. Put it all in the crock pot and simmer. Taste occasionally and add hot sauce as needed. Top with shredded chedder and sliced pickled jalapenos b4 serving. If you dont need a bite of bread and butter after every 2nd spoonful its to mild! My daughter adds a squirt or 2 of chocolate syrup or half a candy bar, to each bowl, to help mellow out the heat

PapaJoe8
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RE: When making a big pot of chili... - Thu, 12/28/06 9:59 AM
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A question Dreamz, when you brown the meat w/ the seasonings, do you drain any grese off? I usually use some pork sausage and there is a bit to much grease. When I drain it, allot of seasonings ger drined off w/ the grease. I hate when that happens.
Joe

dreamzpainter
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RE: When making a big pot of chili... - Fri, 12/29/06 1:58 PM
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Yes Papa, I do drain the grease and other fluids and there is of course some loss but the meat has absorbed a lot of seasoning while cooking. If making taco's or the like I use a 2nd packet of premade seasoning mix after draing and follow the directions

PapaJoe8
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RE: When making a big pot of chili... - Fri, 12/29/06 4:23 PM
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Thanks Dreamz! I just hate pouring off those spices. When I have pleanty of time I leave the grease in and then refegerate. Then I scoop off the undesired grease. Lotsa times I don't have pleanty of time though. If I just use ground chuck or cubed stew meat I find no need to drain. It's when I add some pork breakfast sausage ( 1lb to 2 lbs. of beef )that there ends up being toooo much grease. I love greasy chili but you can overdo anything.
Joe

JRPfeff
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RE: When making a big pot of chili... - Fri, 12/29/06 9:16 PM
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quote:
Originally posted by dreamzpainter

Yes Papa, I do drain the grease and other fluids and there is of course some loss but the meat has absorbed a lot of seasoning while cooking. If making taco's or the like I use a 2nd packet of premade seasoning mix after draing and follow the directions

DP - Why don't you wait until after draining the fat to dump in your spices?

I want every last atom of my chili powder and other spices in my chili, not congealed in a container with the beef fat. I don't think you will keep more than a fraction of the flavor in your chili if you add spices before draining the fat. Usually I brown the meat separately, for later addition, and cook my spices with the onions, peppers, etc.

jrp

Foodbme
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RE: When making a big pot of chili... - Fri, 12/29/06 9:55 PM
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I made a batch of 'Red" for my posse over the holidays using Penzeys Pre-mixed Chili Con Carne Seasoning, which has no heat. Added their Medium Hot Chili Powder for the heat. I also use "Chili Grind" Chuck Roast. If you haven't tried Chili Grind meat ask your butcher to grind some for you. It's a courser grind than regular hamburger meat and has more body and texture when you cook it. I cook my meat sans spices, except salt & pepper and drain it on Paper towels in a colandar. I use practually every type of canned tomato products, Diced, Pureed, Stewed, etc in my chili including Rotel's "Chili Fixins". Mades a great Chili.
Penzeys just opened a retail store in Scottsdale, AZ so it makes it easy to try a bunch of their stuff with relatively little expense.

dreamzpainter
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RE: When making a big pot of chili... - Sat, 12/30/06 10:19 AM
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JRP, I used to do just what your saying, browning the meat and then adding the spices but my daughter-n-law only eats ground turkey and thats where I got the idea (trying to make ground turkey taste like something) The packets of seasoning are fairly inexpensive so using one to brown/cook with then adding another(or 2) afterwards doesn't break the bank. It really does make a difference.

Papa, the chilling and skimming method would work if I wanted to take the time but when Im in the mood to cook..... waiting for it to cool just isn't in the cards! I have used the drained off mixture to fry potatos (don't let my doc know) or brushed it on tortilla's b4 popping them in the oven

1bbqboy
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RE: When making a big pot of chili... - Sat, 12/30/06 11:16 AM
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I steam the grease off the meat with beef bulllion rather than pouring it off. Works much better.

sizz
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RE: When making a big pot of chili... - Sat, 12/30/06 11:31 AM
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quote:
bill voss Posted - 12/30/2006 : 11:16:57
--------------------------------------------------------------------------------
I steam the grease off the meat with beef bulllion rather than pouring it off. Works much better.

Steam the grease off??? ...how do you do that?

JRPfeff
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RE: When making a big pot of chili... - Sat, 12/30/06 11:40 AM
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quote:
Originally posted by dreamzpainter

JRP, I used to do just what your saying, browning the meat and then adding the spices but my daughter-n-law only eats ground turkey and thats where I got the idea (trying to make ground turkey taste like something) The packets of seasoning are fairly inexpensive so using one to brown/cook with then adding another(or 2) afterwards doesn't break the bank. It really does make a difference.

DP - That would be our difference. I use relatively pricy spices, so I don't want to dump them out and have to add more.

Jim