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 Burrito Lunch nutrition information is as follows: Calories: 640, Fat: 35 g, Saturated Fat: 16 g, Carbohydrate: 56 g, Sugar: 9 g, Fiber: 7 g, Protein: 30 g, Cholesterol: 100 mg, Sodium: 1240 mg. The nutrition facts panel below represents the nutrient values for the 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
Poblano Pepper
1 unit
Jalapeño
3 ounce
Dried Chorizo
(Contains Milk)
¾ cup
Jasmine Rice
10 ounce
Ground Beef
1 tablespoon
Enchilada Spice Blend
1 unit
Beef Stock Concentrate
13.76 ounce
Crushed Tomatoes
6 tablespoon
Sour Cream
(Contains Milk)
1 cup
Cheddar Cheese
(Contains Milk)
¼ ounce
Cilantro
1 unit
Roma Tomato
2 unit
Flour Tortilla
(Contains Wheat)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring 1¼ cups water and a pinch of salt to boil in a small pot. Wash and dry all produce. Halve, peel, and finely dice onion. Drain and rinse beans. Core, deseed, and dice poblano. Slice jalapeño into thin rounds, removing ribs and seeds if you prefer less heat. Finely dice chorizo. Finely chop cilantro.
Once water is boiling, add rice to pot. Cover and lower heat to a gentle simmer. Cook until tender, about 10 minutes. Turn off 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 (we’ll use the rest later). Cook, breaking up meat into small pieces, until browned and cooked through, about 6 minutes. Season with salt and pepper, then transfer beef to a plate.
Heat another drizzle of oil in same pan over medium-high heat. Add onion, poblano, chorizo, and remaining Enchilada Spice. Cook, stirring, 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 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 the 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. Sprinkle with half the cilantro and serve.
When you're ready to pack 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.
