Post a Recipe One of my favorite quick and simple dishes to make is chili mac. This isn’t your typical chili mac, though. This dish has a certain touch that will make you long for the chili. I added chorizo AND green chiles to the recipe to give it a bit more punch.

A yummy and delightful twist on chili mac that is ready in 20 minutes via Remodelaholic.com

Let me just take a moment to rave about how much I adore chorizo. You are losing out if you have never had chorizo. Chorizo is typically eaten at breakfast. However, after you’ve used it in chili mac, you’ll never again use it only for breakfast.

When chorizo is browned, a lot of juice is released. Although it appears to add taste to the chili, don’t keep it. You must drain the meat after browning it if you don’t want a greasy chili because the fluid is loaded with grease.

The cozy and filling nature of chili mac is one of its best qualities. It is an excellent dinner for chilly nights. You taste some spice without burning your tongue.

This dinner took roughly 20 minutes to complete from beginning to end. I was surprised by how rapidly my family ate it; I had no idea. There was still plenty of chili even after everyone had devoured it.

20-MINUTE CHILI MAC A delicious variation on chili mac that is irresistible. Recipe Print

Time in total: 20 minutes Ingredients 1 lb. chorizo 100 grams of ground beef 1 can of diced green chilis, 4 ounces 1 chopped tiny yellow onion 3 minced garlic cloves four cups of chicken stock 1 15.5 oz. can of rinsed and drained red kidney beans 1 15.5 oz. can of rinsed and drained white kidney beans Diced tomatoes, 1 14.5 oz. can 1 tablespoon of chili powder 2 teaspoons cumin elbow macaroni, 12 oz. 2 cups of cheddar cheese, shredded Parsley or cilantro as a garnish INSTRUCTIONS 1) On a medium-high heat, brown the ground beef and chorizo. Remove grease. 2) Add the onion and garlic, and cook for 2 minutes, or until fragrant. 3) Add cumin and chili powder for seasoning. 4) Combine the tomatoes, beans, and green chilies. 5) After that, add elbow macaroni and pour chicken stock over it. Bring to a boil, then lower heat and cover. Cook macaroni for 10 to 12 minutes, or until soft. 6) Add the cheese crumbles, reserving one cup for the topping. Give the cheese a good toss as it melts. 7) After cooling, top your chili mac with any leftover cheese, cilantro, or parsley. 6 servings