Chorizo and Beef Chili Dinner

🥘 Ingredients

• beef stock concentrate
  1 pack
• cheddar cheese
  1 c
• cilantro
  1 bunch
• crushed tomatoes
  14.5 oz
• dried chorizo
  4 oz
• enchilada spice blend
  1 pack
• flour tortillas
  4 unit
• ground beef
  8 oz
• jalapeño
  1 unit
• jasmine rice
  ½ cup
• kidney beans
  15 oz
• poblano pepper
  1 unit
• roma tomato
  1 unit
• salt
  1 pinch
• scallions
  2 stalks
• sour cream
  2 tbsp
• vegetable oil
  1 tbsp
• yellow onion
  1 medium

🍳 Cookware

• small pot
• small pot
• large pan
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Bring 1¼ cups water and a pinch of salt to a boil in a small pot . Halve, peel, and finely dice yellow onion . Drain and rinse kidney beans . Core and seed poblano pepper , then cut into ½-inch squares. Thinly slice scallions , keeping greens and whites separate. Slice jalapeño into rounds, removing ribs and seeds first for less heat. Dice dried chorizo into small cubes.

   salt: 1 pinch, yellow onion: 1 medium, kidney beans: 15 oz, poblano pepper: 1 unit, scallions: 2 stalks, jalapeño: 1 unit, dried chorizo: 4 oz
2. 

   2

   Once water is boiling, add jasmine rice to small pot . Cover, lower heat, and reduce to a gentle simmer. Cook until tender, ⏱️ 15 minutes . Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Add ground beef and half the enchilada spice blend , breaking up meat into pieces. Cook, tossing, until browned and cooked through, ⏱️ 6 minutes . Season with salt and pepper.

   jasmine rice: ½ cup, vegetable oil: 1 tbsp, ground beef: 8 oz, enchilada spice blend: 1 pack
3. 

   3

   Remove ground beef from large pan and set aside. Heat a drizzle of oil in the same pan over medium-high heat. Add yellow onion, poblano pepper, and scallion whites and give everything a toss. Stir in chorizo and remaining enchilada spice blend and cook, tossing, until veggies are softened, ⏱️ 4 minutes .
4. 

   4

   Stir beef stock concentrate , kidney beans, crushed tomatoes , and 1 cup water into veggie mixture in large pan . Bring to a boil, then lower heat and reduce to a simmer. Stir in ground beef and continue simmering until thick and saucy, ⏱️ 5 minutes . Season with salt and pepper. Fluff rice with a fork, then season with salt and pepper.

   beef stock concentrate: 1 pack, crushed tomatoes: 14.5 oz
5. 

   5

   Divide half the rice between bowls or plates, then add half the chili to the side. Dollop with sour cream and ¼ of the cheddar cheese . Garnish with scallion greens and a few jalapeño slices (to taste). Tear half the cilantro leaves from stems and scatter over top. Save remaining ingredients for lunch.

   sour cream: 2 tbsp, cheddar cheese: 1 c, cilantro: 1 bunch
6. 

   6

   For Lunch: Slice roma tomato into rounds. Divide tomato, flour tortillas , and remaining sour cream, cheddar cheese, chili, rice, jalapeño, and cilantro between lunchboxes, keeping everything separate. When you’re ready to eat, warm chili in microwave ⏱️ 1 minute . Spread sour cream on one side of a flour tortilla, then fill with ingredients from your lunch box. Roll to make burritos.

   roma tomato: 1 unit, flour tortillas: 4 unit