[ken5050]

I like your recipies..many thanks..especially for the "mix" of chilis...however....I'm not sold on the V-8 juice..if I wanted to substitute..would you recommend diced orstewed tomatoes, puree, or a mixture of them?

[ken5050]

FYI..come play in our chili crock..

[SAJ]

I'd take beefsteak tomatoes and puree them, I think. Figure a good beefsteak comes in at, say, 14-16 oz, you'd want about 6-7-8 of them, depending upon actual size.

Let the puree settle in the fridge for perhaps 1-2 hours, then drain off the really runny bit on top, probably about 1/4 of the whole (Otherwise, you get to do the reduction thing again).

Here, naturally, you'll want to add a good deal of salt to the stockpot, because you won't get the salt from the V-8.

Try the V-8 one time, though -- I think you'll like it. Something about it just works right.