Chili Mac with a Twist in 20 Minutes

Materials and the sequence of the job sit together on this page.

Chili mac is one of my go-to quick and straightforward dinners to make. However, this isn’t just any chili mac. This recipe has that little something extra that will make you crave this chili. To add a little extra oomph to the recipe I added green chilies AND chorizo.

I just want to take a minute to gush over my love for chorizo. If you have never tried chorizo, you are missing out. Traditionally chorizo is a breakfast meat. However, after using it in chili mac it will never be just for breakfast ever again.

When browning chorizo, it lets off a lot juice. While it looks like it will give the chili extra flavor, don’t keep it. The juice is filled with loads of grease, if you don’t want a greasy you chili you will need to drain the meat after browning it.

A great thing about chili mac is that it is comforting and filling. It is a fantastic meal for chilly nights. You get a little spice without catching your mouth on fire.

From start to finish this meal took about 20 minutes. My family devoured it in minutes, I didn’t realize they could eat that quickly. Even with everyone scarfing down their chili, there was still plenty leftovers.

Chili Mac in 20 Minutes

A tasty twist on chili mac that is crave worthy. Print Recipe Total Time:20 minutes mins

Ingredients

• 1 pound chorizo
• 1 pound ground beef
• 1 - 4 oz. can diced green chilies
• 1 small yellow onion diced
• 3 cloves minced garlic
• 4 cups chicken broth
• 1 – 15.5 oz. can red kidney beans drained and washed
• 1 – 15.5 oz. can white kidney beans drained and washed
• 1 – 14.5 oz. can diced tomatoes
• 1 tbsp. chili powder
• 2 tsp. cumin
• 12 oz. elbow macaroni
• 2 cups shredded cheddar cheese
• Cilantro or parsley for garnish

Instructions

• 1) Brown chorizo and ground beef on medium high heat. Drain grease.
• 2) Add garlic and onion, saute for 2 minutes until fragrant.
• 3) Season with chili powder and cumin.
• 4) Mix in beans, green chilies, and diced tomatoes.
• 5) Next add elbow macaroni and cover with chicken broth. Bring to a boil, then cover and reduce heat. Cook 10-12 minutes until macaroni is tender.
• 6) Stir in shredded cheese, reserving ¼ cup for topping. Let cheese melt and give it a good stir
• 7) Let cool and serve your chili mac topped with remaining cheese, cilantro or parsley.

Servings: 6

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