This Recipe Will BLOW YOUR MIND
My husband and I had a slight debate regarding chili and mac and cheese one night. It was a quiet Friday evening. Our movie marathon was finished and the little guys were already sleeping in their room. Since my husband and I usually take advantage of our Friday night, we still stayed up doing our favorite things to do. I was reading a novel while he is watching videos on a site. We might not be teenagers, but we still enjoy the perks of modern technology.
I heard him sigh for the umpteenth time. He told me he didn’t like the ads on the site because it kept popping up while he’s in the middle of watching a clip. He was about to close the ad when we both saw that it was about food.
You know those 30-second videos on how to prepare a recipe? That’s what it was. The one features was chili and mac and cheese; and we were both intrigues so we watched it.
While drooling at the cheesy sight, I told him, “we should make a mac and cheese for tomorrow”. “No,” he says. “We should make a chili. It’s been a few weeks since I had chili.” And that started a discussion.
Finally, I said, “why don’t we just make something similar-chili mac and cheese perhaps?” And he agreed, because that’s the best compromise. The next day, I searched for a recipe and found one from The Kitchn.
I needed to adjust a few of the ingredients to make it tolerable for the kids. The meal was successful; we all had a good time eating. Good food is always equal to a happy family.
Photo and recipe courtesy of The Kitchn.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: The beef can be cooked up to 1 day in advance and stored in a covered container in the refrigerator until ready to use.
