Chili Mac with a Twist in 20 Minutes

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.

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

2016-10-21 18:17:37

Serves 6

A tasty twist on chili mac that is crave worthy.

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Total Time

20 min

Total Time

20 min

980 calories

67 g

153 g

53 g

58 g

23 g

554 g

1965 g

5 g

1 g

26 g

Nutrition Facts

Serving Size

554g

Servings

6

Amount Per Serving

Calories 980

Calories from Fat 469

% Daily Value *

Total Fat 53g

81%

Saturated Fat 23g

113%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 22g

Cholesterol 153mg

51%

Sodium 1965mg

82%

Total Carbohydrates 67g

22%

Dietary Fiber 10g

39%

Sugars 5g

Protein 58g

Vitamin A

18%

Vitamin C

18%

Calcium

39%

Iron

34%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 pound chorizo
2. 1 pound ground beef
3. 1 - 4 oz. can diced green chilies
4. 1 small yellow onion diced
5. 3 cloves minced garlic
6. 4 cups chicken broth
7. 1 – 15.5 oz. can red kidney beans (drained and washed)
8. 1 – 15.5 oz. can white kidney beans (drained and washed)
9. 1 – 14.5 oz. can diced tomatoes
10. 1 tbsp. chili powder
11. 2 tsp. cumin
12. 12 oz. elbow macaroni
13. 2 cups shredded cheddar cheese
14. Cilantro or parsley for garnish

Instructions

1. 1) Brown chorizo and ground beef on medium high heat. Drain grease.
2. 2) Add garlic and onion, saute for 2 minutes until fragrant.
3. 3) Season with chili powder and cumin.
4. 4) Mix in beans, green chilies, and diced tomatoes.
5. 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. 6) Stir in shredded cheese, reserving ¼ cup for topping. Let cheese melt and give it a good stir
7. 7) Let cool and serve your chili mac topped with remaining cheese, cilantro or parsley.

beta

calories

980

fat

53g

protein

58g

carbs

67g

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