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Dayton, Ohio

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Reviewed Texas Style Chili

Dec 23, 2011 in Food Network Community Toolbox on

I took this to our tailgate last night, and it was a huge success. I didn't have any left over to take home, and that's always a great sign. My only "beef" with the recipe is that the unseasoned tri-tip was a little bland. Slow-cooking it for 6 hours seemed to help get some more flavor into the beef, but next time I'll probably toss the cubed tri...

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