Chorizo and Beef Chili

Name: Chorizo and Beef Chili With Extras for Lunch
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Yellow Onion; 1 box Kidney Beans; 1 unit Poblano Pepper; 2 unit Scallions; 1 unit Jalapeño; 2 ounce Dried Chorizo; 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; 1 box Cheddar Cheese; ¼ ounce Cilantro; 1 unit Roma Tomato; 2 unit Flour Tortillas; 2 teaspoon Vegetable Oil; Salt; Pepper

With Extras for Lunch

Recipe Development TeamPublished on November 15, 2017

4.5

(142 customers rated)

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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.

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat28 g

Saturated Fat11 g

Carbohydrate54 g

Sugar6 g

Dietary Fiber9 g

Protein33 g

Cholesterol85 mg

Sodium920 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Large Pan

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.