home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Chorizo and Beef Chili Dinner

Chorizo and Beef Chili Dinner

with a Chili Burrito for Lunch

Dinner 2 Lunch™
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.3 / 4out of 133 ratings
Read more

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

Tags:Spicy
Allergens:MilkWheat

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

13.4 ounce

Kidney Beans

1 unit

Green Bell Pepper

3 ounce

Dried Chorizo

(ContainsMilk)

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

(ContainsMilk)

13.76 ounce

Crushed Tomatoes

¼ ounce

Cilantro

1 cup

Cheddar Cheese

(ContainsMilk)

1 unit

Roma Tomato

2 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate92 g
Sugar10 g
Dietary Fiber13 g
Protein47 g
Cholesterol130 mg
Sodium1580 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
Utensilsarrow down iconarrow down icon
Small pot
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep
Prep
1

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.

Cook Rice
Cook Rice
2

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.

Cook Beef
Cook Beef
3

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.

Cook Veggies
Cook Veggies
4

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.

Serve Chili
Serve Chili
5

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.

Make Lunch
Make Lunch
6

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.