{"id":8044,"date":"2009-10-03T20:09:12","date_gmt":"2009-10-04T00:09:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8044"},"modified":"2009-10-03T20:11:22","modified_gmt":"2009-10-04T00:11:22","slug":"macaroni-and-chili-in-a-mug%e3%83%9e%e3%82%b0%e5%85%a5%e3%82%8a%e3%80%81%e3%83%9e%e3%82%ab%e3%83%ad%e3%83%8b%e3%83%bb%e3%82%a2%e3%83%b3%e3%83%89%e3%83%bb%e3%83%81%e3%83%aa","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8044&lang=en","title":{"rendered":"Macaroni and Chili in a Mug
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\"IMG_8378\"<\/a><\/p>\n

Macaroni and\u3000Chili in a Mug<\/strong>
\nDinner September 27, 2009<\/em><\/p>\n

I love chili, and I couldn’t wait to make our this year’s first chili. In my chili, I like to put lots of vegetables, such as onion, carrots, and celery. It’s amazing how much vegetable you can eat this way. I also like their texture in my chili, too. Another secret to my chili is adding various sauces to give a depth, such as Worcestershire sauce, steak sauce, and barbecue sauce. Not too much, but just a little so that you can’t really tell each sauce’s strong flavor, but you know the flavor of chili as a whole is enhanced and complicated in a good way. <\/p>\n

This time I added some ring shaped macaroni to my chili. Then I served it with sour cream, green onion, cheese, and cilantro in a mug. Easy to eat this way in front of TV. <\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Macaroni and\u3000Chili in a Mug Dinner September 27, 2009 I love chili, and I couldn’t wait to make our this year’s first chili. In my chili, I like to put lots of vegetables, such as onion, carrots, and celery. It’s amazing how much vegetable you can eat this way. I also like their texture in […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,11,12],"tags":[],"class_list":["post-8044","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-starches","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8044"}],"version-history":[{"count":28,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8044\/revisions"}],"predecessor-version":[{"id":8171,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8044\/revisions\/8171"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}