Chorizo and Beef Chili Dinner: Plus a Chili Burrito for Lunch

🥘 Ingredients

• beef stock concentrate
  2 unit
• cheddar cheese
  2 box
• cilantro
  ½ ounce
• crushed tomatoes
  2 box
• dried chorizo
  8 oz
• enchilada spice blend
  4 tbsp
• flour tortillas
  4 unit
• ground beef
  20 oz
• jalapeño
  2 unit
• jalapeño slices
• jasmine rice
  1½ cup
• kidney beans
  2 box
• pepper
• poblano pepper
  2 unit
• roma tomato
  2 unit
• salt
• scallion greens
• scallions
  4 unit
• sour cream
  3/4 c
• vegetable oil
  4 tsp
• yellow onion
  2 unit

🍳 Cookware

• small pot
• small pot
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Bring 1¼ cups water and a pinch of salt to a boil in a small pot .
2. 

   2

   Halve, peel, and finely dice yellow onion . Drain and rinse kidney beans . Core and seed the poblano pepper , then chop into ½-inch pieces. Thinly slice scallions , keeping the whites and greens separate. Slice the jalapeño into rounds, removing the ribs and seeds first for less heat. Dice the dried chorizo into small cubes.

   yellow onion: 2 unit, kidney beans: 2 box, poblano pepper: 2 unit, scallions: 4 unit, jalapeño: 2 unit, dried chorizo: 4 oz
3. 

   3

   Once the water is boiling, add jasmine rice to the small pot . Cover, lower heat to a gentle simmer, and let cook until tender, about ⏱️ 15 minutes . Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Add ground beef and half the enchilada spice blend , breaking up the meat into pieces. Cook, tossing, until browned and cooked through, about ⏱️ 6 minutes . Season with salt and pepper .

   jasmine rice: 1½ cup, vegetable oil: 4 tsp, ground beef: 20 oz, enchilada spice blend: 2 tbsp, salt, pepper
4. 

   4

   Remove the beef from the pan and set aside. Heat another drizzle of oil in the same large pan over medium-high heat. Add the onion, poblano, and scallion whites; toss everything. Stir in the remaining dried chorizo and enchilada spice blend (the rest), and cook, tossing, until the vegetables are softened, ⏱️ 5 minutes . Season with salt and pepper.

   dried chorizo: 4 oz, enchilada spice blend: 2 tbsp
5. 

   5

   Stir beef stock concentrate and crushed tomatoes into the veggie mixture, along with 1 cup water. Bring to a boil, then lower the heat and stir in the beef. Let it simmer until thick and saucy, ⏱️ 8 minutes , and season with salt and pepper. Fluff the cooked rice with a fork and season with salt and pepper.

   beef stock concentrate: 2 unit, crushed tomatoes: 2 box
6. 

   6

   Divide half the rice between bowls or plates, then add half the chili on the side. Dollop each with 2 TBSP sour cream (1 pack) and ¼ of the cheddar cheese . Garnish with scallion greens and a few jalapeño slices . Tear half the cilantro leaves over the top, and save a bit for lunch.

   sour cream: 3/4 c, cheddar cheese: 2 box, scallion greens, jalapeño slices, cilantro: ½ ounce
7. 7

   For lunch: slice the roma tomato into rounds. Divide the tomato, flour tortillas , and the remaining sour cream, cheddar, chili, rice, jalapeño, and cilantro into separate lunch boxes. When ready to eat, warm the chili in the microwave. Spread the cream cheese on one side of a tortilla, fill with the lunch box ingredients, and roll into burritos. This

   roma tomato: 2 unit, flour tortillas: 4 unit