Chorizo and Beef Chili
With Extras for Lunch
Cook it once, eat it twice: this is a crave-worthy dinner with extras that quickly transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal here, there’s a hearty beef and chorizo chili over rice with all the fixings. The next day, it rolls right into a burrito that tastes even better once the chili spices have had some time to mesh. *The nutrition facts panel represents the nutrient values for the Chorizo and Beef Chili Dinner. The Lunch Burrito information is as follows: Calories: 890, Fat: 39 g, Saturated Fat: 20 g, Carbohydrate: 87 g, Sugar: 8 g, Fiber: 10 g, Protein: 45 g, Cholesterol: 120 mg, Sodium: 1520 mg.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 box
Kidney Beans
1 unit
Poblano Pepper
2 unit
Scallions
1 unit
Jalapeño
2 ounce
Dried Chorizo
(Contains Milk)
¾ cup
Jasmine Rice
10 ounce
Ground Beef
1 tablespoon
Enchilada Spice Blend
1 unit
Beef Stock Concentrate
1 box
Crushed Tomatoes
6 tablespoon
Sour Cream
(Contains Milk)
1 box
Cheddar Cheese
(Contains Milk)
¼ ounce
Cilantro
1 unit
Roma Tomato
2 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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 onion. Drain and rinse kidney beans. Core and seed poblano, then cut into ½-inch squares. Thinly slice scallions, keeping greens and whites separate. Slice jalapeño into rounds, removing ribs and seeds first for less heat. Dice chorizo into small cubes.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add beef and half the enchilada spice, breaking up meat into pieces. Cook, tossing, until browned and cooked through, about 6 minutes. Season with salt and pepper.
Remove beef from pan and set aside. Heat a drizzle of oil in same pan over medium-high heat. Add onion, poblano, and scallion whites and give everything a toss. Stir in chorizo and remaining enchilada spice and cook, tossing, until veggies are softened, 4-5 minutes.
Stir stock concentrate, beans, crushed tomatoes, and 1 cup water into veggie mixture in pan. Bring to a boil, then lower heat and reduce to a simmer. Stir in beef and continue simmering until thick and saucy, 5-10 minutes. Season with salt and pepper. Fluff rice with a fork, then season with salt and pepper.
Divide half the rice between bowls or plates, then add half the chili to the side. Dollop with 2 TBSP sour cream (1 pack) and ¼ of the cheddar. Garnish with scallion greens and a few jalapeño slices (to taste). Tear half the cilantro leaves from stems and scatter over top (save a bit of everything for lunch).
For Lunch: When packing your lunch, slice tomato into rounds. Divide tomato, tortillas, and remaining sour cream, cheddar, chili, rice, jalapeño, and cilantro between lunchboxes, keeping everything separate. When you’re ready to eat, warm chili in microwave. Spread sour cream on one side of a tortilla, then fill with ingredients from your lunch box. Roll to make burritos.
