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Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times “If you are making a one-pot meal and you want to put beans in it, that’s fine
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Get Mac and Cheese Dog Casserole Recipe from Food Network
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Get Braised Collard Greens and Butternut Squash Recipe from Food Network
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No chicken was harmed in the making of this.
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Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanuts, sliced cucumber or tomato, and hard-boiled egg.
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Get Chicken Teriyaki Wrap Recipe from Food Network
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Gin is the secret ingredient in the soy-ginger marinade for this appetizer.
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