Hearty Beef and Chorizo Chili with Rice (Plus Burrito Lunch)

This two-in-one recipe gives you a satisfying dinner tonight and a ready-to-go lunch tomorrow. A rich, spicy beef and chorizo chili is served over fluffy jasmine rice with all your favorite toppings. The best part? The extra chili and rice transform into a mouthwatering burrito that tastes even better after the flavors meld overnight.

Whether you’re meal-prepping for the week or just looking for a clever way to enjoy leftovers, this dish delivers big flavor with minimal effort. The chili is packed with smoky chorizo, tender beef and hearty kidney beans, all simmered in a tomato-based sauce. Serve it with sour cream, cheddar and fresh cilantro, then save a portion for a burrito that will make your coworkers jealous.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

13.4 ounce Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

3 ounce Dried ChorizoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Enchilada Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine 1¼ cups water and a pinch of salt; bring to a boil. Meanwhile, halve, peel and finely dice the onion. Drain and rinse the kidney beans. Core and seed the poblano pepper, then cut into ½-inch squares. Trim and thinly slice the scallions, separating whites and greens. Slice the jalapeño into thin rounds (remove ribs and seeds for less heat). Finely dice the dried chorizo.
2. Once the water is boiling, add the jasmine rice to the pot. Lower the heat to a gentle simmer, cover and cook for 10 minutes. Remove from heat and let steam, covered, until the rest of the meal is ready.
3. Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the ground beef and 1½ teaspoons of the enchilada spice blend (reserve the rest). Break up the meat into small pieces and cook, tossing occasionally, until browned and cooked through, about 6 minutes. Season with salt and pepper, then transfer the beef to a plate.
4. Add another drizzle of oil to the same pan. Add the diced onion, scallion whites and poblano squares. Add the diced chorizo and the remaining enchilada spice blend. Cook, tossing, until the onion and poblano are softened, about 4 minutes. Stir in the beef stock concentrate, drained kidney beans, crushed tomatoes and ½ cup water. Bring to a boil, then lower the heat and simmer until slightly thickened, 5-10 minutes. Return the cooked beef to the pan and stir to combine. Season with salt and pepper. If the chili is too thick, add a splash more water.
5. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice between serving bowls. Set aside about a quarter of the chili for the lunch burrito. Spoon the remaining chili over the rice. Top each bowl with 2 tablespoons sour cream and ¼ cup shredded cheddar cheese. Garnish with sliced scallion greens, jalapeño rounds and torn cilantro leaves. Serve immediately.
6. For the lunch burrito: Slice the Roma tomato into thin rounds. Lay the flour tortillas flat and spread with the remaining sour cream. Sprinkle with the remaining cheddar cheese. Divide the tomato slices, reserved chili, any remaining jalapeño, leftover rice and remaining cilantro between the tortillas. Roll up tightly into burritos. Place in a lunch container and refrigerate. Reheat in the microwave before enjoying.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Adjust cooking time and liquid according to package instructions.

How should I store the leftover chili?

Store the reserved chili in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

Can I make this recipe vegetarian?

Absolutely! Omit the beef and chorizo and add extra beans or a plant-based protein. Use vegetable stock concentrate instead of beef.