Chorizo and Beef Chili Dinner
with a Chili Burrito for Lunch
Cook it once, eat it twice: tonight’s dinner extras 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 in this 2-in-1 recipe, 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 spices have had some time to rest.
The Lunch Burrito information is as follows: Calories: 660, Fat: 35 g, Saturated Fat: 17 g, Carbohydrate: 56 g, Sugar: 7 g, Fiber: 5 g, Protein: 30 g, Cholesterol: 100 mg, Sodium: 1240 mg. The nutrition facts panel below represents the nutrient values for the Chorizo and Beef Chili Dinner
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
13.4 ounce
Kidney Beans
1 unit
Green Bell Pepper
3 ounce
Dried Chorizo
(Contains Milk)
1 unit
Jalapeño
10 ounce
Ground Beef
¾ cup
Jasmine Rice
1 unit
Beef Stock Concentrate
1 tablespoon
Enchilada Spice Blend
6 tablespoon
Sour Cream
(Contains Milk)
13.76 ounce
Crushed Tomatoes
¼ ounce
Cilantro
1 cup
Cheddar Cheese
(Contains Milk)
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. Place 1¼ cups water and a pinch of salt in a small pot and bring to a boil. Meanwhile, halve, peel, and finely dice onion. Drain and rinse beans. Core and seed poblano, then cut into ½-inch squares. Slice jalapeño into thin rounds, removing ribs and seeds for less heat. Finely dice chorizo.
Once water is boiling, add rice to pot. Lower heat, reduce to a gentle simmer, and cover. Let cook for 10 minutes, then remove from heat and let steam, covered, until rest of meal is ready.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add beef and 1½ tsp enchilada spice to pan (save the rest of the spice for the next step), breaking up meat into small pieces. Cook, tossing occasionally, until browned and cooked through, about 6 minutes. Season with salt and pepper, then remove beef from pan.
Toss a drizzle of oil, onion, and poblano into same pan. Toss in chorizo and remaining enchilada spice. Cook, tossing, until onion and poblano are softened, about 4 minutes. Stir in stock concentrate, beans, crushed tomatoes, and ½ cup water. Bring to a boil, then lower heat slightly and reduce to a simmer. Stir in beef. Simmer until slightly thickened, 5-10 minutes. Season with salt and pepper.
If chili is too thick, add a splash more water. Fluff rice with a fork and season with salt and pepper. Measure out 2 cups rice and divide between bowls. Set aside a quarter of chili for lunch, then add rest to bowls. Top with 2 TBSP sour cream and ¼ cup cheddar. Garnish with as much jalapeño as you like. Tear half the cilantro leaves from stems and sprinkle over top. Serve.
When you’re ready to pack your lunch, slice tomato into thin rounds. Spread tortillas with remaining sour cream and sprinkle with remaining cheddar. Divide tomato, reserved chili, any remaining jalapeño, remaining rice, and remaining cilantro between tortillas. Roll into burritos and place in reusable containers. Keep refrigerated. Reheat in microwave before enjoying.
