with a few Terlingua/LR additions. Man, this stuff is good. A couplew of months ago we had a freezer door left open and several pounds of really good beef and pork chili meat thawed. I went ahead and browned it and froze again. I thought it was time, so I made chili today. Added a bit of New Mexico crushed green chili, beef broth and brown sugar to ChefRD's mix...(certainly not to say there was anything missing) and it turned out great!The second pic is based on a request from SpringHen suggesting that I make an extra long ladel for big-time chili cooks. So, here is the unfinished prototype...though not called into action for this pot. Mike
