Chorizo Chili Mac Food

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CHORIZO CHILI



Chorizo Chili image

I was going to attempt a chili recipe I got from a friend and discovered I had none of the ingredients. I already had my meats thawed and was set on chili for dinner, so I took what I had in my pantry and went with it. It's a big hit in my house now.

Provided by Mary Nace

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 3h30m

Yield 8

Number Of Ingredients 12

2 teaspoons olive oil, or as needed
¼ cup chopped onion
2 cloves garlic, minced
1 pound ground beef
12 ounces chorizo sausage
1 (14 ounce) can diced tomatoes
1 (14 ounce) can prepared chili
1 (14 ounce) can butter beans
¾ cup tomato sauce
1 tablespoon chili powder
1 tablespoon salt-free seasoning blend (such as Mrs. Dash® Chipotle seasoning)
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
  • Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
  • Cook on High until flavors have blended, 3 to 4 hours.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.4 g, Cholesterol 80.7 mg, Fat 29.3 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 11 g, Sodium 1192.8 mg, Sugar 3.4 g

CHORIZO CHILE MAC 'N' CHEESE RECIPE BY TASTY



Chorizo Chile Mac 'N' Cheese Recipe by Tasty image

Here's what you need: beef chorizo, olive oil, red bell pepper, small jalapeño, Mccormick® ground cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, all purpose flour, heavy cream, shredded sharp cheddar cheese, shredded pepper jack cheese, kosher salt, dried cellentani pasta, panko breadcrumbs, olive oil, shredded sharp cheddar cheese, jalapeño

Provided by McCormick

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

16 oz beef chorizo
1 teaspoon olive oil
1 ⅓ cups red bell pepper, diced/small
⅓ cup small jalapeño, diced
1 ¼ teaspoons Mccormick® ground cumin
¾ teaspoon McCormick® Ground Cinnamon
½ teaspoon McCormick® Smoked Paprika
½ teaspoon McCormick® Onion Powder
1 tablespoon all purpose flour
45 oz heavy cream
2 ⅓ cups shredded sharp cheddar cheese
2 ⅓ cups shredded pepper jack cheese
1 teaspoon kosher salt
1 lb dried cellentani pasta, cooked according to package instructions
1 cup panko breadcrumbs
3 teaspoons olive oil
¾ cup shredded sharp cheddar cheese
1 jalapeño, thinly sliced

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the sauce: Add the beef chorizo to a 2-quart pan over medium heat. Once the chorizo starts to sizzle, stir and scrape the bottom of the pan, breaking the chorizo into smaller pieces, 3-5 minutes.
  • Transfer half of the chorizo to a medium bowl and set aside.
  • To the remaining chorizo, add the olive oil, red bell pepper, and jalapeño, and cook for 2 minutes, until softened. Reduce the heat to medium-low and stir in the McCormick® Ground Cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, and flour. Cook for 2 minutes, until the chorizo is cooked through.
  • Increase the heat to medium-high, add the heavy cream, and cook for 6 minutes, stirring occasionally, until the cream begins to simmer. Whisk in the cheddar and pepper Jack cheeses, 1 cup at a time, until the sauce is smooth. Stir in the salt, then cook for 2 minutes more until the sauce has thickened.
  • Add in cooked pasta and stir to coat. Transfer to a 9x13-inch (22 x 33 cm) baking dish and spread evenly.
  • Make the panko crust: Add the panko bread crumbs and olive oil to the bowl with the reserved chorizo and mix well.
  • Sprinkle the cheddar cheese on top of the pasta, then evenly sprinkle the panko chorizo mixture on top.
  • Transfer to the oven and bake for 10-20 minutes, or until the crust is golden brown.
  • Scoop the mac 'n' cheese into bowls and garnish with sliced jalapeño.
  • Enjoy!

SPICY MACARONI AND CHEESE WITH CHORIZO SAUSAGE



Spicy Macaroni and Cheese with Chorizo Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound penne pasta
3 cups cherry tomatoes
2 teaspoons olive oil, plus drizzling
Salt and pepper
1 package chorizo, casings removed and finely chopped
6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 cups shredded Monterey pepper jack
1 cup sharp white Cheddar
1 (2.7-ounce) can fried onions

Steps:

  • Heat oven to 350 degrees F.
  • Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.
  • Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.
  • Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove.
  • Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.
  • Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.

CHILI-MAC CASSEROLE



Chili-Mac Casserole image

I created this recipe when I wanted to use up some leftover home-made chili. Great comfort food you can make as spicy as you like!

Provided by Cream Puff

Categories     High In...

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

4 -5 cups chili (home-made or canned)
8 ounces elbow macaroni
1/2 cup ketchup
8 ounces monterey jack pepper cheese, shredded
8 ounces cheddar cheese, shredded
jalapeno pepper, sliced (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In medium saucepan, simmer chili until heated through.
  • Cook macaroni according to package directions; drain well and set aside.
  • Grease a deep 8-quart or similar casserole dish.
  • Spoon 1 cup of chili evenly on bottom of dish. Next, layer half of the macaroni, drizzle half of the ketchup (approx. 1/4 cup), half of the remaining chili and half of the cheeses. Repeat layering with remaining macaroni, 1/4 cup ketchup, remainder of chili and remaining cheeses. Top with jalapeno slices, if desired.
  • Cover and bake 30 minutes. Remove cover and bake an additional 10 minutes or until heated through and cheese is bubbly.
  • *NOTE: I prefer my home-made chili in this recipe, but if I use canned chili, I like to add chopped green pepper, chopped onion, 4 oz. can green chilies, cayenne pepper or whatever I have on hand to "doctor" it up.

CHORIZO CHILI



Chorizo Chili image

When I first got married my husband didn't like the chili I made (my mom's recipe), so I have changed it until I found what he likes. Now he LOVES it. About and two hours before it's done, I add cheese hot dogs to the crock pot--it does change the taste slightly, but he loves to eat chili hot dogs on butter poppy seed rolls. But if you don't like hot dogs, don't add them. I also use 1 can each of light red and dark red kidney beans for color, but you can use two cans of the same if you want. ENJOY!

Provided by jamiej

Categories     One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb chorizo sausage, casing removed
1 (10 3/4 ounce) can condensed tomato soup
1 (15 ounce) can diced tomatoes with mild green chilies
1 (15 ounce) can dark red kidney beans, drained
1 (15 ounce) can red kidney beans, drained
1/2 cup onion, diced
1/2 cup mushroom, chopped
1 tablespoon garlic, minced
1 tablespoon parsley
1 tablespoon basil
1/8 teaspoon cayenne pepper

Steps:

  • cook chorizo breaking it up. drain. add all to crockpot cook at least 6 hours, stirring every so often.
  • optional: two hours until done add hotdogs( your choice) serve with favorite rolls.

Nutrition Facts : Calories 574.6, Fat 30, SaturatedFat 11.1, Cholesterol 66.5, Sodium 1502, Carbohydrate 45.2, Fiber 11.4, Sugar 5.3, Protein 32.2

CHORIZO CHILI



Chorizo Chili image

I modified a bean soup recipe and came up with this wonderful chili. I make it mild for my family but add Tabasco sauce to spice up my bowl. -Jenne Delkus, Des Peres, Missouri

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 cans (15 ounces each) black beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 jar (16 ounces) chunky salsa
1 can (15 ounces) whole kernel corn, drained
1 package (12 ounces) fully cooked Spanish chorizo links, chopped
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup reduced-sodium chicken broth
2 tablespoons ground cumin
1 to 2 teaspoons hot pepper sauce
1 medium ripe avocado, peeled and cubed
6 tablespoons sour cream
1/4 cup fresh cilantro leaves

Steps:

  • Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.

Nutrition Facts : Calories 366 calories, Fat 17g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1262mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 10g fiber), Protein 18g protein.

SMOKY CHORIZO CHILI



Smoky Chorizo Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
  • Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
  • Serve the chili with bowls of the toppings on the side for passing at the table.

BAKED CHORIZO CHEESY MAC



Baked Chorizo Cheesy Mac image

Make and share this Baked Chorizo Cheesy Mac recipe from Food.com.

Provided by Shug22

Categories     Macaroni And Cheese

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5

1 (12 5/8 ounce) package kraft four cheese homestyle Mac n' Cheese Deluxe
8 ounces chorizo sausage, cooked
2 tablespoons 30% extra-light vegetable oil spread
1/2 cup 2% low-fat milk
1/2 cup cheddar cheese, shredded

Steps:

  • Prepare Mac n Cheese according to directions. Stop before step 3. Crumble Chorizo in skillet and cook 7 minutes on medium heat. Tilt pan to drain grease off meat. Combine Macaroni, cheese sauce, and chorizo in loaf pan. Sprinkle with shredded cheese and bread crumb topping. Bake at 425 degrees for 8 minutes. Serve hot!

BEEF AND CHORIZO CHILI



Beef and Chorizo Chili image

Make and share this Beef and Chorizo Chili recipe from Food.com.

Provided by Chef Shadows

Categories     Black Beans

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb ground chuck
1/2 lb chorizo sausage
1 medium onion, diced
2 teaspoons garlic, minced
2 cups black beans, cooked
1 cup tomatoes, diced
2 teaspoons cumin
2 1/2 cups tomato juice
salt and pepper

Steps:

  • Cook beans a day in advance.
  • Brown the beef and chorizo in a heavy pot. Drain off any excess fat.
  • Add the onion and garlic and cook until just soft.
  • Add the remaining ingredients.
  • Bring to a boil.
  • Reduce the heat and simmer for 45 minutes. Serve warm.

Nutrition Facts : Calories 281.6, Fat 15.1, SaturatedFat 5.5, Cholesterol 33.3, Sodium 743.3, Carbohydrate 22.1, Fiber 6.2, Sugar 5.2, Protein 15.6

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