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

This hearty chili combines ground beef and dried chorizo with kidney beans, poblano pepper and a warm enchilada spice blend. Simmered in crushed tomatoes and beef stock, it develops deep, rich flavor that only gets better overnight. Serve it over fluffy jasmine rice with cool sour cream, sharp cheddar and fresh jalapeño for a satisfying dinner.

The recipe makes extra chili and rice on purpose-so you can roll them into a burrito for lunch the next day. Just add a few slices of tomato, a dollop of sour cream and some cheese, then wrap it all in a flour tortilla. It’s a delicious way to enjoy the same great flavors twice.

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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

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 TortillaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1¼ cups water and a pinch of salt to a boil in a small pot. Wash and dry all produce. Halve, peel and finely dice the onion. Drain and rinse the kidney beans. Core, deseed and dice the poblano pepper. Slice the jalapeño into thin rounds, removing ribs and seeds if you prefer less heat. Finely dice the dried chorizo. Finely chop the cilantro.
2. Once the water is boiling, add the rice to the pot. Cover and lower the heat to a gentle simmer. Cook until tender, about 10 minutes. Turn off the heat and let steam, covered, until the rest of the meal is ready.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the ground beef and 1½ teaspoons of the enchilada spice blend (reserve the rest). Cook, breaking up the meat into small pieces, until browned and cooked through, about 6 minutes. Season with salt and pepper, then transfer the beef to a plate.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the diced onion, poblano, chorizo and the remaining enchilada spice blend. Cook, stirring, until the onion and poblano are softened, about 4 minutes. Stir in the beef stock concentrate, kidney beans, crushed tomatoes and ½ cup water. Bring to a boil, then lower the heat to a simmer. Stir in the cooked beef. Simmer until slightly thickened, 5-10 minutes. 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 it between bowls. Set aside a quarter of the chili for the lunch burrito, then spoon the remaining chili over the rice. Top each bowl with 2 tablespoons of sour cream and ¼ cup of cheddar cheese. Garnish with as many jalapeño slices as you like. Sprinkle with half the chopped cilantro and serve.
6. When you’re ready to pack lunch, slice the Roma tomato into thin rounds. Spread the tortillas with the remaining sour cream and sprinkle with the remaining cheddar cheese. Divide the tomato slices, reserved chili, any remaining jalapeño, the reserved rice and the remaining cilantro between the tortillas. Roll into burritos and place in reusable containers. Keep refrigerated. Reheat in the microwave before enjoying.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute long-grain white rice or brown rice, but adjust the cooking time and liquid accordingly.

How should I store the leftover chili?

Store the reserved chili and rice separately in airtight containers in the refrigerator for up to 3 days.

Can I freeze the burrito?

Yes, wrap the burrito tightly in foil and freeze for up to 1 month. Thaw in the refrigerator before reheating.