Hands holding a chili con carne burrito with ground beef, red beans, chili, lettuce, and tomato, wrapped in Mejicano tortillas, with a bowl of chili and shredded lettuce in the background.

Main courses

Chili con Carne Burrito

2 burritos
1 hour

Are you a fan of chili con carne and burritos? Combine these two classics to create a tasty comfort dish that’s sure to warm you up on cold days! 

 

 

INGREDIENTS

For the chili

  • 1 lb (454 g) lean ground beef
  • 1 can (756 ml) crushed tomatoes 
  • 1 can (756 ml) diced tomatoes
  • 1 can (340 ml) red beans, drained
  • 1 onion, diced
  • 1 red pepper, diced
  • 3 garlic cloves, chopped
  • 3 tbsp (45 ml) Mejicano Mexican spice blen

 

Fot the burritos

  • 1 ½ cups (350 ml) chili con carne
  • 1 cup cooked rice (white rice or Mejicano Mexican rice)
  • 1 cup marble cheddar, grated

STEPS

  1. Heat the oil in a large pot and add the ground beef. Cook until no longer pink. 
  2. Add the spices, stir well, and cook for 2 minutes. 
  3. Add the onion and garlic and cook for about 3 minutes. 
  4. Add the red pepper and cook another 3 minutes. 
  5. Add the diced tomatoes, with their juice, and the crushed tomatoes, and finally, the red beans. 
  6. Cook over medium heat for about 35 minutes, then remove from heat. The chili should be quite thick. 
  7. Lay the tortillas on a clean work surface. 
  8. Spread with grated cheese, followed by the rice, and finally a ladleful of chili. 
  9. Close the burrito by folding in the two sides, then the bottom of the tortillas and rolling to close. 
  10. In a preheated pan over medium heat, cook the burritos for about 3 minutes per side to seal. 
  11. Remove from heat, allow to cool for a few minutes, and enjoy!

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