Smoky Chorizo and Beef Chili with Rice and Burrito Lunch

This hearty chili combines smoky dried chorizo and ground beef with kidney beans, poblano pepper and a touch of heat from jalapeño. Simmered in crushed tomatoes and seasoned with an enchilada spice blend, it’s rich, thick and deeply satisfying. Served over fluffy jasmine rice with all the fixings-sour cream, cheddar, scallions and cilantro-it’s a dinner that feels like a celebration.

But the best part? The recipe makes extra chili and rice, so you can pack a burrito for tomorrow’s lunch. Just warm the chili, load it into a flour tortilla with fresh tomato, cheese and sour cream and roll it up. The flavors meld overnight, making the burrito even more delicious. It’s a two-for-one meal that saves time without sacrificing taste.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 box 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

2 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

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 box 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 1¼ cups water and a pinch of salt to a boil in a small pot. Halve, peel and finely dice the onion. Drain and rinse the kidney beans. Core and seed the poblano, then cut into ½-inch squares. Thinly slice the scallions, keeping greens and whites separate. Slice the jalapeño into rounds (remove ribs and seeds for less heat). Dice the chorizo into small cubes.
2. Once the water is boiling, add the rice to the pot. Cover, lower the heat and simmer gently until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the ground beef and half the enchilada spice blend, breaking up the meat. Cook, tossing, until browned and cooked through, about 6 minutes. Season with salt and pepper. Remove the beef from the pan and set aside.
3. Heat another drizzle of oil in the same pan over medium-high heat. Add the onion, poblano and scallion whites; toss. Stir in the chorizo and remaining enchilada spice blend. Cook, tossing, until the vegetables are softened, 4-5 minutes.
4. Stir in the stock concentrate, kidney beans, crushed tomatoes and 1 cup water. Bring to a boil, then reduce the heat and simmer. Return the beef to the pan and continue simmering until the chili is thick and saucy, 5-10 minutes. Season with salt and pepper. Fluff the rice with a fork and season with salt and pepper.
5. Divide half the rice between bowls or plates and serve half the chili alongside. Dollop with 2 tablespoons sour cream and sprinkle with a quarter of the cheddar. Garnish with scallion greens, a few jalapeño slices and torn cilantro leaves. Reserve the remaining chili, rice, sour cream, cheddar, jalapeño, cilantro and the tortillas and tomato for the lunch burrito.
6. For the lunch burrito: Slice the roma tomato into rounds. Pack the tomato, tortillas, remaining sour cream, cheddar, chili, rice, jalapeño and cilantro in separate containers. When ready to eat, warm the chili in the microwave. Spread sour cream on one side of a tortilla, then fill with the chili, rice, cheese, tomato, jalapeño and cilantro. Roll tightly to form a burrito.

Recipe Tips

FAQ

Can I use fresh chorizo instead of dried?

Yes, but fresh chorizo will need to be cooked and drained before adding to the chili. The flavor and texture will be slightly different.

How should I store the leftover chili and rice?

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

Can I freeze the chili?

Absolutely. Let the chili cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.