Method

Chili con Carne

Brown the beef

Heat a large skillet or Dutch oven over medium-high heat. Add olive oil. When shimmering, add ground beef and break up with a spatula. Cook until nicely browned, about 6–8 minutes.

Sauté aromatics

Push beef to one side, add diced onion to the pan (or remove beef briefly). Sauté onions 4–5 minutes until softened, then add minced garlic and cook 30–45 seconds until fragrant.

Add tomatoes and seasonings

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, brown sugar, kosher salt, and black pepper. Stir to combine.

Simmer

Bring chili to a gentle simmer, reduce heat to low, and cook, partially covered, 15–20 minutes to thicken and develop flavor. Stir occasionally.

Finish chili

Stir in drained kidney beans and simmer 5 more minutes until heated through. Taste and adjust seasoning with additional salt, pepper, or chili powder as needed. Keep warm while preparing eggs.

Burrito Assembly

Scramble the eggs

In a medium bowl whisk eggs with whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until blended. Heat a nonstick skillet over medium-low and melt butter or add oil. Pour eggs into skillet and gently stir with a spatula until soft curds form and eggs are just set, about 3–4 minutes. Remove from heat.

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat 15–20 seconds per side, or wrap in a damp towel and microwave 20–30 seconds, until pliable and warm.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/2 cup of the chili con carne down the center, add a generous scoop of scrambled eggs (about 3/4 cup), sprinkle 1/3–1/4 cup shredded cheddar, a tablespoon each of sour cream, a sprinkle of chopped cilantro and green onion, and a few drops of hot sauce if using. Fold bottom edge up over filling, fold sides in, and roll tightly to form a burrito. Repeat with remaining tortillas and fillings.

Optional sear

To crisp the burrito and help seal, heat a skillet over medium with a little oil or butter. Place seam-side down and cook 1–2 minutes per side until golden and slightly crisp. Press gently with spatula.

Serve

Cut burritos in half if desired and serve hot with extra sour cream, chopped cilantro, and hot sauce on the side.

The Chili Con Carne Recipe