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.

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

962 calories; protein 45.9g; carbohydrates 74.1g; fat 52g; cholesterol 114.9mg; sodium 2663.8mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2006
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. Read More
(13)

Most helpful critical review

Rating: 3 stars
05/22/2013
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. Read More
40 Ratings
  • 5 star values: 20
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/06/2006
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. Read More
(13)
Rating: 4 stars
05/11/2011
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. Read More
(9)
Rating: 5 stars
01/21/2007
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. Read More
(8)
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Rating: 5 stars
08/26/2009
Very easy! Love the poblanos and black beans. Added a couple more garlic cloves and some cumin. Read More
(7)
Rating: 5 stars
03/15/2011
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) Read More
(7)
Rating: 5 stars
01/19/2011
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. Read More
(6)
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Rating: 4 stars
01/05/2008
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. Read More
(6)
Rating: 5 stars
06/19/2013
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 pepper that needed using so I blackened that on up too. I used whole grain pasta that was 13 oz. so I just used it all. To compensate for the extra pasta I added a can of rotel and a can of undrained sweet corn (more veggies and color!!!). I skipped the added salt because my chorizo was plenty salty to do the trick. Since the recipe does not state when to add the chorizo again I did it at the very end when the pasta was done. Topped it off with a small pinch of Mexican cheese blend and a small dollop of light sour cream. Pretty healthy if you make sure to drain that chorizo! Tasty too! My 8 year old came up to me and was like "Mom that dinner was..." didn't say anything more but puffed up his cheeks motioned with his hands like his head was blowing up and made an exploding noise.... I said "What was that? You mean mind blowing?" He said...."Oooohhhh Yeah!" LOL! Silly boy! Read More
(5)
Rating: 4 stars
03/03/2009
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-- Read More
(5)
Rating: 3 stars
05/22/2013
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. Read More
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