Nature is remarkable in its machinations. The ceaseless churning and winnowing are in best in evidence as summer bows to autumn’s arrival. From the weekend camping trip, I took away an even deeper appreciation for quite spaces and forgotten places. In addition, my brief getaway produced some deep scratches, a crippling hangover, and a bag of meat. Thank goodness for the meat. With an eye toward nursing myself and my liver back to relative health, I’m looking to a grownup rendering of macaroni and cheese.
10 oz Leftover grilled steak, cubed
1 can (14.5 oz) diced tomatoes with cilantro and lime
½ C onion, chopped
3 cloves garlic
1 T chili powder
1 t cumin
1 t onion powder
1 box of macaroni and cheese, prepared
- Add all ingredients except the macaroni and cheese, to a pot and mix well.
- Simmer for 1 hour.
- Add prepared mac and cheese to the chili and serve.
Chili Jr. has never eaten boxed mac n’ cheese before today. I am happy to report that he caved and ate today’s chili.
The grilled steak was the star of the show. Each Involuntary Taste Panel member praised the steak as “delicious” and “outstanding”. The tender meat lend its beefy goodness to this chili which was, by all accounts, very tasty. While I wouldn’t seek to toss mac n’ cheese in every chili, it synergized with the meat and spicy tomato base resulting in a meal with pleasantly round flavor. Just what the doctor ordered
Chili Jr. “This chili is interesting. It is very interesting.”
Chili365 (to Mrs. Chili365) “Do you think the chili is interesting?”
Mrs. Chili365- “I think the chili is spicy.”
Chili365- “Do you think I’m interesting?”
Mrs. Chili 365- “I think you’re spicy.”