Chili Mac, Mexican Style Recipe
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Chili Mac, Mexican Style

By: 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."

Rating: This weblink has been rated 9 times with an average star rating of 4.3 Read Reviews (7)

Rate/Review | 579 people have saved this

Prep Time:
25 Min
Cook Time:
40 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 fresh poblano chile peppers
  • 1/2 tablespoon corn oil
  • 1 pound chorizo sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup water
  • 1/2 pound macaroni
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 tablespoon dried Mexican oregano

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. In about 15 to 20 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. Heat 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. Stir in garlic, and cook for 1 minute. Stir in poblano peppers, and heat through 1 minute.
  3. Increase the heat to high, and stir in tomatoes with liquid, black beans, 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 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 899 | Total Fat: 46.5g | Cholesterol: 100mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2006 by CINDY18LOU 
Nice and spicy, loved it! I halved this recipe for my family of 3. The chorizo gives a smoky... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2007 by cookswithkids 
OH MY GOSH!!!!! This stuff is too good to be true! Healthy easy AND so so good! Sustituted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by WILDRUNNER 
Very easy! Love the poblanos and black beans. Added a couple more garlic cloves and some cumin. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2009 by Wiser1 
NOT TO OUR TASTE- HER RECIPE WORKS OUT AS IT IS WRITTEN- AND WE LIKE CHORIZO, BUT IT'S TOO... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2008 by MARIO1 
This was good. Nothing spectacular, but worth making again sometime. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2008 by { Heidi } Supporting Member (Click to learn more about Supporting Membership)
This was really good! I omitted the mexican oregano since I couldn't find any, the black beans... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2007 by geekOphile 
This was different than I thought it would be (not very tomato-y) but the whole family really... MORE

 
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