Chili mac is one of my favorite quick and easy 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.
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
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.
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