From email: Hi Greg, I couldn't wait for cooler weather so I went ahead with your chili recipe. It turned out great. One surprise, sort of, was when I added the Carroll Shelby spice packet to the pot. It thickened it up quite bit, and it was fairly thin (for chili) at the time point I added the spice packet. I did not use the masa flour packet at all due to the thickening effect of the spice packet. I should have tasted it before I added the spice packet to get a sort of pre-spice baseline taste. It looked so good at that point I considered foregoing the spices and eating it as it was. Next time I will add the spice packet more gradually until the desired thickness and/or taste is reached. Also, I will be able to sample it before the spices are added and then at each step as I titrate it into the main pot. It is great fun to sample your creation as you go. When I lived in Pasadena, California, my wife and I frequented a local Mexican restaurant where I discovered albondigas(meatball) soup. It was a house specialty at this particular restaurant and simply delicious. Do you get this soup in San Antonio? I have Googled a few recipes for albondigas soup and tried them. I am still in the process of combining them into a single recipe that hits the spot (to my taste, of course). If you have any suggestions or recipes on albondigas soup I would love to hear them. Best regards, Jim Cox

From email: Jim: Glad you liked it. I made some the other day and, as my stepson said, it was great and smooth. Tasting is the key to many dishes as long as you don’t sample too often. Naturally, it thickens a bit after adding the spice packet. I let it cook some and add beer to thin it out. I never need masa because the chili does thicken. In fact. my wife said it was a bit too thick the other day, but I always add some bean juice I save before adding the beans, which also makes it thicker. I adjust with enough liquid to achieve a smooth consistency. It also freezes well. Grey