Hearty Chorizo and Beef Chili with Rice and Burrito Lunch

This recipe is a two-for-one deal: a satisfying dinner tonight and a ready-to-go lunch tomorrow. The star is a rich, spicy chili made with ground beef, dried chorizo, kidney beans and a blend of enchilada spices, served over fluffy jasmine rice with all your favorite toppings. The extra chili and rice are set aside to be rolled into a burrito for the next day-perfect for reheating at work.

The flavors only get better as they meld overnight, so tomorrow’s burrito will be even more delicious. With minimal extra effort, you’ll have two meals prepped and ready to enjoy. Let’s get cooking!

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 pack 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, bring 1¼ cups water and a pinch of salt 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 the white and green parts. Slice the jalapeño into thin rounds, removing 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. Then remove from heat and let it 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 for later). 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 along with 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. Stir the cooked beef back into the chili. Season with salt and pepper.
5. If the chili is too thick, add a splash more water. Fluff the rice with a fork and season with salt and pepper. Measure out 2 cups of rice and divide among 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 scallion greens and as many jalapeño rounds as you like. Tear half the cilantro leaves from the stems and sprinkle over the top. Serve immediately.
6. To prepare the lunch burrito: Slice the Roma tomato into thin rounds. Spread the remaining sour cream over the two flour tortillas and sprinkle with the remaining cheddar cheese. Divide the tomato slices, reserved chili, any remaining jalapeño, reserved rice and remaining cilantro between the tortillas. Roll them 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, but adjust the cooking time and liquid accordingly.

How should I store the leftover chili for the burrito?

Store the reserved chili in an airtight container in the refrigerator. Assemble the burrito just before packing to keep the tortilla from getting soggy.

Can I freeze the chili?

Yes, the chili freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.