Hearty Chorizo and Beef Chili with Rice &Amp; Burrito Lunch

This recipe is all about making the most of your time in the kitchen. A robust, smoky chili loaded with ground beef, dried chorizo, kidney beans and a blend of enchilada spices simmers until rich and flavorful. Served over fluffy jasmine rice and topped with cool sour cream, sharp cheddar and fresh jalapeño, it’s a hearty dinner that hits the spot.

But the magic doesn’t stop there. The recipe is designed to yield extra chili and rice, which you can easily roll into a burrito with fresh tomato, more cheese and a dollop of sour cream. Pack it for lunch the next day-the flavors meld beautifully overnight and it reheats perfectly in the microwave. One cooking session, two amazing meals!

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

13.4 ounce Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 ounce Dried ChorizoView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Enchilada Spice BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView 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 green bell pepper, then cut into ½-inch squares. 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 rice to the pot. Reduce 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. 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 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 and bell pepper. Add the chorizo and remaining enchilada spice. Cook, tossing, until the vegetables are softened, about 4 minutes. Stir in the beef stock concentrate, drained beans, crushed tomatoes and ½ cup water. Bring to a boil, then reduce 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. 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 jalapeño rounds to taste. 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. Divide the tomato slices, reserved chili, any remaining jalapeño, leftover rice and remaining cilantro between the tortillas. Roll them up tightly into burritos and place in reusable containers. Keep refrigerated. Reheat in the microwave before enjoying.

Recipe Tips

FAQ

Can I use fresh chorizo instead of dried?

Dried chorizo is recommended for its firm texture and concentrated flavor, but you can substitute fresh chorizo if you cook it thoroughly and drain excess fat.

How should I store the leftover chili and rice?

Keep the reserved chili and rice in separate airtight containers in the refrigerator for up to 3 days. Assemble the burrito just before packing to prevent sogginess.

Can I freeze the chili?

Yes, the chili freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave.