Chorizo Chili Mac Recipes

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!

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.

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.

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.

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.

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.

Steps:

• Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
• Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.

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!