Hearty Beef and Chorizo Chili with Rice and Burrito Lunch

This hearty chili combines ground beef and dried chorizo with kidney beans, poblano pepper and a rich tomato base, all simmered with enchilada spices. Served over fluffy jasmine rice and topped with sour cream, cheddar cheese and fresh cilantro, it’s a satisfying dinner that’s packed with flavor.

But the best part? This recipe makes extra chili and rice, so you can roll up a delicious burrito for tomorrow’s lunch. Just add fresh tomato, cheese and sour cream, then wrap it all in a flour tortilla. It’s a two-for-one meal that tastes even better the next day!

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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 white and green parts. Slice the jalapeño into thin rounds (remove ribs and seeds for less heat). Finely dice the dried chorizo.
2. Once water is boiling, add the jasmine 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. Add the diced onion, scallion whites and poblano pepper. Add the diced chorizo and the remaining enchilada spice. 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 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.
5. If the chili is too thick, add a splash more water. 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 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 jalapeño rounds to taste. Tear half the cilantro leaves from stems and sprinkle over the top. Serve.
6. For the lunch burrito: Slice the Roma tomato into thin rounds. Spread the remaining sour cream over the flour tortillas and sprinkle with the remaining cheddar cheese. Divide the tomato slices, reserved chili, any remaining jalapeño, remaining rice and remaining cilantro between the tortillas. Roll into burritos and pack in a lunchbox. Reheat 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 cooking time accordingly.

How should I store the leftover chili and rice?

Store the reserved chili and rice separately in airtight containers in the refrigerator for up to 3 days. Assemble the burrito just before packing for lunch.

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.