Stuck inside because of the cold? This Dutch Oven Chili Mac would be the perfect meal to warm up with! It is warm, flavorful, and healthy! We eat a lot of chili in the winter, so much so that my kids begin to hate it. I, however, can not get enough! It is so easy, delicious and good for you. So this time in order to please the kids I added some noddles.
This Dutch Oven Chili Mac would also be a great idea to serve at a Super Bowl party in two weeks. Along with a few appetizers of course! Isn’t that the best part of football season…the food that goes along with watching the game!?
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- 1 tablespoon extra-virgin olive oil
- 3/4 pound chorizo sausage, chopped
- 2 pounds ground chicken 1/4 cup chili powder
- 1 1/2 tablespoons ground cumin
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can white beans, drained
- 1 (12 fluid ounce) can or bottle beer
- 1 (28 ounce) can fire-roasted diced tomatoes, with juice
- 3 cups chicken stock
- 1 (6 ounce) can tomato paste
- 1/2 cup uncooked whole wheat pasta
- Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
- Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes. Add the macaroni about 8 minutes before the chili is done or you are ready to eat.