Chili tastes better in a D.O. and so do stews. I have a couple and I segregate them according to function, some are solely for desserts, one for cornbread and others for main dishes.
I have even used them in my regular oven for making pulled pork. 1/2 can of beer ( I use Hamm's ), fat side up and let it go all night at 200 degrees and when you wake up in the morning the whole house smells like dinner. The other plus side is the bone pulls right out and my dog is waiting for her bone. I pour the liquid out and let it sit in the refrigerator and when the fat solidifies, spoon it off and add the remaining liquid to the pulled pork. Keep the fat aside as it make a great roux later.