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The Water Cooler
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Venison Chili
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<blockquote data-quote="Personofinterest" data-source="post: 3044166" data-attributes="member: 41027"><p>[ATTACH=full]108282[/ATTACH]</p><p>I used to have the pleasure of being a chili judge. ( C.A.S.I.) Besides tasting some fantastic Texas red we would smooze with the cooks after the competition. The conversation would always get to secret ingredients. I tried one that I would consider a definite keeper.</p><p>One honorable mention, a slight squeeze of lime just before serving, makes the whole dish just pop.</p></blockquote><p></p>
[QUOTE="Personofinterest, post: 3044166, member: 41027"] [ATTACH=full]108282[/ATTACH] I used to have the pleasure of being a chili judge. ( C.A.S.I.) Besides tasting some fantastic Texas red we would smooze with the cooks after the competition. The conversation would always get to secret ingredients. I tried one that I would consider a definite keeper. One honorable mention, a slight squeeze of lime just before serving, makes the whole dish just pop. [/QUOTE]
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