Chef Friedriches

Last night Jared A. and I made an incredible dish at about 11 (always a good sign, right off the bat- cooking at midnight). This is one of those dishes that has the true potential to be great, and I just wanted to share the recipe with you.

1 box macaroni and cheese
1 can no-beans chili (going to try homemade chili soon)
1 can of pinto beans (we’re going to try Blue Runner red beans next time)
Tabasco Pepper Sauce
Tony Chachere’s Creole Seasoning

Make the box of mac and cheese. Once it’s done (off the fire), stir in the chili and beans. Put it back on the fire and stir in Tabasco and Tony’s to taste. Simmer until bubbling, and then serve!

I’m sure some Fritos would go great with this.

The result is a spicy, salty, savory mess! I’m going to try making my dad’s chili recipe with cubed steak and whole tomatoes and mix that in the next time. After that, the third itiration will be to put the whole thing in a casserole dish and baking it with cheeses on top.

~ by Andrew on January 25, 2009.