Chili Burrito Recipe

This chili burrito recipe  is one I concocted when I first became interested in Southwestern/Mexican food over thirty years ago. Soft flour tortillas filled with smashed cheesy beans and topped with beef and bean chili. Simple, yet hardly authentic. Everyone used to rave over the dish so I made it a lot. Winning a batch of Larry’s very own homemade Chili Seasoning (see below) was a perfect excuse to drag out this recipe. It probably hadn’t seen the light of day for twenty years.

A few weeks ago, I was thrilled to receive an envelope containing my winnings of Chili Seasoning from Larry over at Big Dude’s Eclectic Ramblings. Larry writes a great blog  and is constantly serving up mouth-watering after mouth-watering meal . If you haven’t been to his site, you’re missing out.

The first thing I did was open up the bag and take a big whiff of Larry’s mix. I could tell I was truly a winner and wanted to make something soon. With all of the heat we’ve been having, sitting over a a big bowl of steaming Chili Soup for dinner just didn’t make sense. So I dug out this burrito recipe thinking that the cold dollop of sour cream on top and some avocado slices on the side would make the whole thing seem a little bit more appropriate for a mid-summer meal.

This chili burrito recipe is so simple to make. For the beans, heat up a can of undrained red kidney beans and a can of pinto beans. Once bubbly, add a small spoonful of bacon grease and then mash them. Once good and creamy, add about 1/2 cup of shredded Monterey Jack Cheese and stir well.

In the meantime, make the Chili. In a skillet brown 1-1/4 pound ground beef until almost done. Drain grease and add one medium sweet onion chopped, one red chopped bell pepper and stir until the vegetables are wilted. Add one can of Kuner’s Pinto Beans in Chili Sauce, one can of chopped tomatoes, undrained, 1/4 cup water, and 1/4 cup Chili Seasoning. Simmer for about ten minutes, or until good and bubbly and thickened. Season with salt and pepper.

Fill warm flour tortillas with beans, roll up and top with the Chili mixture and add a dollop of sour cream. Good old fashioned delicious.

And especially flavorful with Larry’s Chili Seasoning. Seasoned with just the right amount of cumin, smoky with Chipotle powder, colorful with paprika and just enough heat with cayenne, I’ll never buy a packaged seasoning again. It’s fabulous!  Thank you so much Larry.  We think it’s perfect.

Chili Burritos…It’s What’s for Dinner.

Name:  Ebby (Pronouced like ebb, with a long E on the end)

Breed:  Pomeranian

Showing off my new Summer cut, I was the big attraction

at Highlands Ranch Farmer’s Market.

On this day..

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  1. says

    Those chili smothered burritos look delicious! I have missed reading all the blogs, so I had no idea Larry had his own seasoning – very cool! And OMG – Ebby is the cutest thing ever. I am in love with his little name, too. :-)

  2. says

    If anyone knows how to mix seasonings, it’s Larry. So glad you won some. Those burritos look delicious. Your pup is adorable and I bet he is a big hit everywhere he goes.

    Still think of you out there with the fires.

    • Lea Ann says

      Ebby is not mine. Just a dog at the Farmer’s Market. But, I’ve got a couple of cute pups that draw attention where ever they go. And thanks Sam, those fires have just been horrific. We’ve had a bit of a break for a few days. We’re crossing our fingers for rain on Friday.

  3. says

    OMG my mouth won’t stop watering. When I lived in the states I used to indulge in chili burritos from a hole in the wall restaurant. Gosh I haven’t had one in years. Thanks so much for sharing this, I’m going to make them over the weekend:)

    Hope you had a lovely 4th!

    • Lea Ann says

      Gosh, and I thought they were an original from my hole in the wall kitchen. :) They’re so simple good Nancy, enjoy a blast from the past.

  4. says

    Oh heaven chili burritos…. I lived off these in college, after late night study sessions (wink,wink) we would go out for burritos. thanks for the tasty flashback!

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