Almost done with that batch of chili I recently cooked up. As I previously mentioned, this turned out to be as good as any I've ever made, which I chalk up to the inclusion of lamb. However, the embarrassing problem I described is even worse than expected... the bones in the chunks of lamb separated apart into teeny chunks which are small enough that no amount of picking through the chili can find them. The soft texture of the chili means that they are easy to notice without swallowing them, but there are so many of them it's like eating a meaty watermelon. I'm sure the bones added some of that flavor, but there's no way I can use lamb cut up that way in the future.
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