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Chili Mac, Mexican Style

Chili Mac, Mexican Style

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
wheatsicle

wheatsicle

It's true that chili mac is already a Mexican-inspired dish, but this version gets even closer to its roots with authentic Mexican ingredients including chorizo and poblano peppers. It's also quick (as long as you've got the pepper-roasting down) and easy--a true one-pot meal. Serve in bowls, and garnish with small dollops of sour cream or a sprinkling of queso anejo.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 962 kcal
  • 48%
  • Fat:
  • 52 g
  • 80%
  • Carbs:
  • 74.1g
  • 24%
  • Protein:
  • 45.9 g
  • 92%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 2664 mg
  • 107%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to broil. Place peppers on a baking sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. Set aside for about 15 minutes. take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds, then chop.
  2. Meanwhile, heat corn oil in a Dutch oven over medium heat. Squeeze chorizo out of casings into the hot oil. With a wooden spoon, break up the sausage, and cook about 4 minutes. Remove sausage, and set aside. Stir onion into oil, and cook until soft and translucent, about 5 minutes.
  3. Remove charred skin from roasted peppers and rinse under cool water. Remove the stems and discard the seeds, if desired; coarsely chop.
  4. Stir garlic into pan and cook for 1 minute. Stir in poblano peppers, and heat through 1 minute.
  5. Increase the heat to high, and stir in tomatoes with liquid, black beans, cooked chorizo, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low; cover, and cook, stirring occasionally, until the macaroni is al dente, about 15 minutes. Serve in bowls garnished with sour cream or queso anejo.
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Reviews

CINDY18LOU
9

CINDY18LOU

4/6/2006

Nice and spicy, loved it! I halved this recipe for my family of 3. The chorizo gives a smoky flavor. I omitted the salt since the canned tomatoes and chorizo have plenty of sodium already, and didn't miss it. Topped with mozerella. My 2 year old loved it! Perfect for cold weather! Bell peppers would probably work, too.

cookswithkids
8

cookswithkids

1/21/2007

OH MY GOSH!!!!! This stuff is too good to be true! Healthy easy AND so so good! Sustituted Beef chorrizo for pork and added a can of corn. The whole family enjoyed this dish.

emoly516
7

emoly516

5/11/2011

This was pretty good. I added 3/4 packet of homemade taco seasoning instead of salt and pepper to give it a little extra flavor. I put the pasta in uncooked and it cooked up fine in about 15 minutes without adding any extra liquid.

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