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.
Showing off my new Summer cut, I was the big attraction
at Highlands Ranch Farmer’s Market.