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Copy LinkChorizo Chili Mac
Servings: 3 to 4
Total Time: 30 minutes
Ingredients
1/2 pound ground chorizo sausage
1 large yellow onion, chopped
2 cloves garlic, minced
14.5 ounce can tomato puree
1 cup beef broth
1 TBSP diced jalapeno
1/2 tsp red pepper flakes
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey jack cheese
8 ounces dry elbow macaroni
salt & pepper
Directions
1. Cook the chorizo and onion in a dutch oven or large pan over medium-high heat breaking up the chorizo as it cooks, about 5 minutes. Using a slotted spoon move the chorizo and onion mixture to a bowl lined with a paper towel. Drain any grease from the pan and wipe clean.
2. Return the chorizo and onion to the clean pan and place on the stove over medium-high heat. Add the garlic and cook while stirring until garlic becomes fragrant, about 1 to 2 minutes.
3. Add the tomato puree, beef broth, jalapeno, red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil then stir in the macaroni, cover the pan and reduce heat to medium-low. Cook until pasta is tender, around 10 minutes.
4. Take off the heat and stir in the cheeses, add salt and pepper to taste.
2. Return the chorizo and onion to the clean pan and place on the stove over medium-high heat. Add the garlic and cook while stirring until garlic becomes fragrant, about 1 to 2 minutes.
3. Add the tomato puree, beef broth, jalapeno, red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil then stir in the macaroni, cover the pan and reduce heat to medium-low. Cook until pasta is tender, around 10 minutes.
4. Take off the heat and stir in the cheeses, add salt and pepper to taste.
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