Howdy folks! Welcome back to Episode 85; it’s going to be a real gut-buster tonight so strap in!

Well, the foundation for tonight’s meal all started a couple of days ago, in a Pot o’ beans. Boiled the beans, seasoned to taste, and added a couple of ham-hocks; the best chili base you could ask for.

And the mac and cheese was yesterday’s easy throw together. The next thing ya know, ya got chili mac.

I partitioned off a few cups of beans and added a packet of chili mix. Should be good!

And, naturally, you can’t have a Brawt without the cabbage and onions!

So, I am thinking a Brawt covered in chili, stacked with Mac and cheese topped with cabbage and onions. 

Dinner isn’t quite done yet, as I am writing this and taking photos. The finished product will be down below.

Okay, updated photos!

But, in the meantime, we can talk about my amazing garden!

Garlic has popped up! I almost lost hope yesterday–planted about a week ago–today was a different story entirely.

Featured in the photos are corn, squash, onions and garlic!

Okay, supper is all complete. If you didn’t see the above photo, here is another!

Anywho, I think that is my time for now. Nothing exciting going on–just tending to my garden.

Here are two classic, crowd-pleasing recipes for homemade Mac & Cheese and homemade Chili—perfect on their own or brought together for a epic Chili-Mac!

Daniel out! ❤

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Homemade Mac & Cheese

Ingredients

• Pasta: 1 lb elbow macaroni (or cavatappi)
• Cheese: 3 cups sharp cheddar (grated from a block for best melting), 2 cups Gruyère or Monterey Jack (grated)
• Sauce Base: 4 tbsp unsalted butter, 1/4 cup all-purpose flour, 3 cups whole milk, 1 cup heavy cream
• Seasoning: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, salt & black pepper to taste
• Topping (Optional): 1 cup Panko breadcrumbs tossed with 2 tbsp melted butter

Instructions

1. Boil the Pasta: Cook macaroni in salted water until just al dente (1–2 minutes less than package directions). Drain and set aside.
2. Make the Roux: Melt 4 tbsp butter in a large pot over medium heat. Whisk in flour and cook for 1–2 minutes until bubbling and golden.
3. Build the Sauce: Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened.
4. Melt the Cheese: Turn off the heat. Stir in garlic powder, onion powder, paprika, salt, and pepper. Reserve 1 cup of cheese for the top, then stir in the remaining 4 cups of cheese until fully melted and smooth.
5. Combine & Bake: Fold the cooked pasta into the cheese sauce. Transfer to a greased 9×13 baking dish. Top with the reserved cheese (and buttered Panko if using).
6. Bake: Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden brown.

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Chili

Ingredients

• Meat: 2 lbs ground beef (80/20 or 85/15) or a mix of beef and Italian sausage
• Aromatics: 1 large yellow onion (diced), 1 green bell pepper (diced), 4 cloves garlic (minced)
• Liquids & Tomatoes: 1 can (28 oz) crushed tomatoes, 1 can (15 oz) diced tomatoes, 1 cup beef broth, 2 tbsp tomato paste
• Beans: 1 can (15 oz) dark red kidney beans (drained/rinsed), 1 can (15 oz) black or pinto beans (drained/rinsed)
• Spices: 2.5 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp cayenne pepper (adjust for heat), salt & black pepper to taste

Instructions

1. Brown the Beef: In a large Dutch oven or stockpot over medium-high heat, brown the ground beef, breaking it apart with a spoon until cooked through. Drain excess grease, leaving about a tablespoon.
2. Sauté Aromatics: Add the diced onion and bell pepper to the pot. Cook for 4–5 minutes until soft. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
3. Add Spices & Tomatoes: Pour in the crushed tomatoes, diced tomatoes, beef broth, chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir well.
4. Add Beans & Simmer: Stir in the drained beans. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for at least 30 to 45 minutes (stirring occasionally) to let the flavors blend together.
5. Serve: Taste and adjust seasoning with extra salt or chili powder as needed. Serve hot with sour cream, shredded cheese, or chopped green onions.