Chili Mac, Mexican Style Recipe -
Chili Mac, Mexican Style Recipe
  • READY IN 50 mins

Chili Mac, Mexican Style

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  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 More Reviews

Most Helpful Positive Review
Apr 06, 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.

Most Helpful Critical Review
May 22, 2013

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.

May 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.

Jan 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.

Aug 26, 2009

Very easy! Love the poblanos and black beans. Added a couple more garlic cloves and some cumin.

Jan 19, 2011

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.

Mar 15, 2011

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)

Jan 05, 2008

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.


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  • Calories
  • 962 kcal
  • 48%
  • Carbohydrates
  • 74.1 g
  • 24%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 52 g
  • 80%
  • Fiber
  • 12.3 g
  • 49%
  • Protein
  • 45.9 g
  • 92%
  • Sodium
  • 2664 mg
  • 107%

* Percent Daily Values are based on a 2,000 calorie diet.

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