Recipe 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."
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fresh poblano chile peppers
1 (28 ounce) can
diced tomatoes with juice
1 (15 ounce) can
black beans, rinsed and drained
salt, or to taste
black pepper, or to taste
dried Mexican oregano
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.
Very time consuming and there could be short cuts but I wont be trying it again. My husband hated it and we love cooking authentic and Mexican style foods. I added cheese and corn to add more flavor and color but still fell short. Wasn't spicy enough added Cheyenne pepper for more heat.
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.
Very easy! Love the poblanos and black beans. Added a couple more garlic cloves and some cumin.
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.
This was really good! I omitted the mexican oregano since I couldn't find any, the black beans since I don't care for them, and the salt since the chorizo has plenty already. I added 1 seeded, chopped jalapeno for an added kick. My first experience with chorizo sausage and I gotta say, it is really delicious. Good stuff, thank you for the recipe.
Great recipe, making it for the 3rd time tonight! I use kidney beans because I prefer them and bell peppers because I find it hard to fine poblanos.
Ok, this was great! BUT YOU HAVE TO COOK THE PASTA BEFORE YOU MIX IT WITH ALL THE OTHER STUFF!!!!!!!!! OR AT LEAST SEMI- COOKED!!!!!! IT DOES NOT COOK LIKE THE RECIPE STATES. With that in mind.......
A big hit with the family! This was VERY easy, quick, and delicious. Even my picky eater enjoyed it. I used grond beef instead of the chorizo sausage, added a can of corn. Instead of using four poblano's, I used two poplano's and two green bell peppers. This was a big hit and EVERYONE said "Mom!!! Make this again!!!" It is delicious with or with out cheddar cheese on top. (This review is based on 8 servings)
* Percent Daily Values are based on a 2,000 calorie diet.
Chili Mac, Mexican Style
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 804
** Calories from Fat: 416
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