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cooking.nytimes.com
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans In the Texas spirit, it does, however, call for three pounds of meat — boneless chuck, buffalo or venison There is also some bacon for good measure
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You could use ground chicken to make sliders, or you can make breaded and fried chicken breast slathered in marinara and mozzarella cheese.