Chili Mac, Mexican Style

Chili Mac, Mexican Style

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"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

50 m servings 962 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

24
  1. 34 Ratings

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Most helpful positive review

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 d...

Most helpful critical review

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 fl...

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 d...

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 m...

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.

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.....

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, c...

Mkay, how do I tell you how I changed this.... not a lot but some... First, I couldn't find pablano peppers so I used pasilla peppers (are they the same? idk), in addition I had a red bell peppe...

NOT TO OUR TASTE- HER RECIPE WORKS OUT AS IT IS WRITTEN- AND WE LIKE CHORIZO, BUT IT'S TOO MUCH OF A CHANGE FROM OUR USUAL CHILI MAC FOR US- BUT YOU MIGHT LIKE IT--