---
title: Chorizo and Beef Chili Dinner
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chorizo-and-beef-chili-dinner-59fb7b2ca5ed1933b2280c02
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Mexican
  - Meal Prep
  - High Protein
  - Comfort Food
  - One-Pan
rating: 4.0
rating_count: 2200
source_chef: Sara Heilman
review_highlights: []
image: "https://images.recipes.furrysalamander.com/chorizo-and-beef-chili-dinner.avif"
---
Wash and dry all produce. Bring 1¼ cups water and a pinch of @salt{1%pinch} to a boil in a #small pot{}. Halve, peel, and finely dice @yellow onion{1%medium}. Drain and rinse @kidney beans{15%oz}. Core and seed @poblano pepper{1%unit}, then cut into ½-inch squares. Thinly slice @scallions{2%stalks}, keeping greens and whites separate. Slice @jalapeño{1%unit} into rounds, removing ribs and seeds first for less heat. Dice @dried chorizo{4%oz} into small cubes.

Once water is boiling, add @jasmine rice{½%cup} to #small pot{}. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, ~{15%minutes}. Meanwhile, heat a drizzle of @vegetable oil{1%tbsp} in a #large pan{} over medium-high heat. Add @ground beef{8%oz} and half the @enchilada spice blend{1%pack}, breaking up meat into pieces. Cook, tossing, until browned and cooked through, ~{6%minutes}. Season with salt and pepper.

Remove ground beef from #large pan{} and set aside. Heat a drizzle of oil in the same pan over medium-high heat. Add yellow onion, poblano pepper, and scallion whites and give everything a toss. Stir in chorizo and remaining enchilada spice blend and cook, tossing, until veggies are softened, ~{4%minutes}.

Stir @beef stock concentrate{1%pack}, kidney beans, @crushed tomatoes{14.5%oz}, and 1 cup water into veggie mixture in #large pan{}. Bring to a boil, then lower heat and reduce to a simmer. Stir in ground beef and continue simmering until thick and saucy, ~{5%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 @sour cream{2%tbsp} and ¼ of the @cheddar cheese{1%cup}. Garnish with scallion greens and a few jalapeño slices (to taste). Tear half the @cilantro{1%bunch} leaves from stems and scatter over top. Save remaining ingredients for lunch.

For Lunch: Slice @roma tomato{1%unit} into rounds. Divide tomato, @flour tortillas{4%unit}, and remaining sour cream, cheddar cheese, chili, rice, jalapeño, and cilantro between lunchboxes, keeping everything separate. When you’re ready to eat, warm chili in microwave ~{1%minute}. Spread sour cream on one side of a flour tortilla, then fill with ingredients from your lunch box. Roll to make burritos.