"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
1 large can of chili w/ beans 1 15 oz. can or 2 small cans of Mexicorn (drained) 8-12 oz. elbow macaroni 2 c. sharp cheddar cheese, shredded
Cook macaroni according to directions. In a 12" skillet cook chili on low heat. Add mexicorn and stir. Drain cooked macaroni and add to chili stirring thoroughly. Cover entire skillet with shredded cheddar cheese. Simmer until chili is hot and cheese is melted through.
Ingredients can be adjusted according to preference.
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