Chili Burrito Recipe

Prepare aromatics and brown meat

Heat a large skillet or medium saucepan over medium-high heat. Add vegetable oil. When shimmering, add diced onion and cook 3–4 minutes until beginning to soften. Add diced green pepper and cook 2–3 minutes more. Push vegetables to the side, add ground beef (or turkey) and break up with a spatula; cook until no longer pink, about 6–8 minutes.

Add garlic and tomato paste

Stir in the minced garlic and tomato paste and cook 1 minute, stirring constantly, until fragrant and the paste darkens slightly.

Season and simmer

Add diced tomatoes (with juices), drained kidney beans, beef broth, chili powder, ground cumin, smoked paprika, brown sugar, salt, and black pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low. Simmer uncovered 12–15 minutes, stirring occasionally, until the chili thickens slightly. Taste and adjust seasoning (add more salt, chili powder, or a splash of broth if too thick). Keep warm off the heat while you prepare fillings.

Warm tortillas

Warm the flour tortillas so they are pliable: wrap in a damp paper towel and microwave 20–30 seconds, or heat individually in a dry skillet 20–30 seconds per side over medium heat. Keep wrapped to stay warm.

Assemble burritos

Lay a warm tortilla flat. Spoon about 3/4 cup of the chili mixture down the center of each tortilla (adjust to size of tortilla). Sprinkle about 1/4 cup shredded cheddar over the chili, add a tablespoon of sour cream (or a generous dollop), a few slices of pickled jalapeño, and a sprinkle of chopped cilantro. Optionally add sliced avocado or a spoonful of guacamole and a dash of hot sauce. Fold the sides of the tortilla in, then roll tightly from the bottom up to form a burrito.

Toast (optional)

For a crisp exterior, heat a clean skillet over medium heat with a light swipe of oil or nonstick spray. Place burrito seam-side down and press gently for 1–2 minutes until golden, then flip and toast the other side 1–2 minutes more.

Serve

Cut burrito in half if desired. Serve immediately with lime wedges on the side for squeezing, extra sour cream, hot sauce, or salsa as desired.

Top with additional cilantro, jalapeños, hot sauce, or avocado slices to taste just before serving.