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My review
Chili Mac, Mexican Style
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
50 m servings 962 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- Remove charred skin from roasted peppers and rinse under cool water. Remove the stems and discard the seeds, if desired; coarsely chop.
- Stir garlic into pan and cook for 1 minute. Stir in poblano peppers, and heat through 1 minute.
- 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.
Nutrition Facts
Per Serving: 962 calories; 52 g fat; 74.1 g carbohydrates; 45.9 g protein; 115 mg cholesterol; 2664 mg sodium. Full nutrition
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Reviews
Read all reviews 2737 Ratings
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Most helpful positive review
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 d...
Most helpful critical review
5/22/2013
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 fl...
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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 d...
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 m...
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.
12/30/2010
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.....
8/25/2009
Very easy! Love the poblanos and black beans. Added a couple more garlic cloves and some cumin.
1/11/2011
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.
1/5/2008
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, c...
6/19/2013
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...