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DU Home » Latest Threads » Forums & Groups » Topics » Home & Family » Cooking & Baking (Group) » Chili con carne » Reply #1
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Response to Major Nikon (Original post)

Mon Jan 6, 2014, 03:32 PM

1. A happy accident I stumbled upon a few years ago...

 

Was using leftover smoked brisket in my chili. The smokiness it imparted into the chili was just outstanding.

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