Thursday, January 26, 2012

Chili Part II - Chili Mac,

I have something of a habit of wanting to try every item on the menu of restaurants I enjoy.  This has landed me in a few unfortunate situations throughout my years but my introduction to Chili-Mac made any failed experimentation worth while.  

Steak-n-Shake was the first (and only) establishment at which I have ordered this dish (the reason for the 'only' qualifier being that I've never seen it offered elsewhere).  While I would normally have gotten a burger, in the interest of expanding my horizons, I ordered the disorderly looking dish.  In what way the combination of flavors makes the chili-mac such a masterpiece I could not tell you and as such those of you who have not partaken will have to take it on faith.  

The recipe itself is nothing challenging, so long as you have chili laying around, which I do.  And I must note - I never make chili-mac with fresh made chili.  The chili at that point has not aged enough and as such the flavors have not combined properly.  Such an unflavored chili would be an insult to the mac with which it would be coupled.  That said - given the chili - the recipe consists of spaghetti noodles, topped with ketchup, topped with chili, topped with fresh diced onion, topped with cheddar cheese (and, if you please, topped with more ketchup).  That is all, and yet, that cosmic concoction has only one descriptor, ambrosia. 

Not much to look at, but what it lacks in physical attractiveness it makes up for in culinary excellence
If you've never partaken before, I suggest ordering the dish at a Steak-n-Shake before venturing out on your own.

Another note - I mark this post as gluten-free simply, because I used gluten-free pasta.  If you do not have an aversion to gluten, I suggest wheat pasta.  Tonight's was rice.  My co-workers had suggested quinoa, however I was not able to find any at Whole Foods, though the reason for that may have been, because I thought it was spelled with a "K" until 2 minutes ago.


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