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 warm enchilada spice blend. Served over fluffy jasmine rice with all the classic fixings-sour cream, cheddar, scallions and fresh cilantro-it’s a satisfying dinner that’s packed with flavor.

But the best part? The recipe makes extra chili and rice, so you can assemble a quick burrito for lunch the next day. Just warm the chili, spread sour cream on a tortilla and roll up your leftovers with fresh tomato and jalapeño. It’s a two-for-one meal that tastes even better after the spices meld overnight.

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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 whites and greens 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 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 the beef stock concentrate, kidney beans, crushed tomatoes and 1 cup water into the vegetable mixture. Bring to a boil, then lower the heat and simmer. Stir in the cooked beef and continue simmering until the chili is thick and saucy, 5-10 minutes. Season with salt and pepper. Fluff the cooked rice with a fork and season with salt and pepper.
5. Divide half the rice between bowls or plates, then add half the chili to the side. Dollop with 2 tablespoons sour cream and a quarter of the cheddar cheese. Garnish with scallion greens, a few jalapeño slices (to taste) and torn cilantro leaves. Reserve the remaining chili, rice and toppings for lunch.
6. For lunch: Slice the roma tomato into rounds. Divide the tomato, tortillas, remaining sour cream, cheddar, chili, rice, jalapeño and cilantro between lunch containers, keeping everything separate. When ready to eat, warm the chili in the microwave. Spread sour cream on one side of a tortilla, then fill with the ingredients. Roll into a burrito.

Recipe Tips

FAQ

Can I use fresh chorizo instead of dried?

Yes, but you may need to cook it longer and drain excess fat. Dried chorizo holds its shape better in the chili.

How do I store the leftovers?

Keep the chili, rice and toppings in separate airtight containers in the refrigerator for up to 3 days. Assemble the burrito just before eating.

Can I freeze the chili?

Absolutely. Freeze the chili in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.