Description
This Taco Bell Chili Cheese Burrito recipe offers a deliciously hearty and affordable meal featuring a savory homemade chili packed with ground beef, beans, and tomatoes, wrapped in warm flour tortillas and loaded with melted cheddar cheese. Perfect for a comforting dinner, this dish combines bold spices and rich flavors reminiscent of the classic Taco Bell favorite.
Ingredients
Scale
Chili
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon (optional, but adds depth)
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
Burritos
- 6 large flour tortillas (burrito size)
- 1 (8 ounce) package shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
Instructions
- Brown the Ground Beef: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Breaking up the beef into small pieces is important for the texture of the chili.
- Sauté the Vegetables: Add the chopped onion and green bell pepper to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes, releasing their fragrance.
- Add the Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and cinnamon if using. Cook for another minute, stirring constantly, to bloom the spices and release their full flavor.
- Incorporate the Tomatoes and Beans: Pour in the tomato sauce, diced tomatoes with green chilies (undrained), and beef broth. Add the drained kidney and pinto beans, and stir everything well to combine.
- Simmer the Chili: Bring the chili to a simmer, then reduce heat to low. Cover and cook for at least 1 hour, up to 2 hours, stirring occasionally to prevent sticking. Add more beef broth if it becomes too thick. Aim for a thick but slightly saucy consistency.
- Season to Taste: After simmering, taste the chili and adjust seasoning with salt, black pepper, or additional spices as desired. Remember to add seasoning gradually for balance.
- Warm the Tortillas: Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable. Alternatively, microwave wrapped in a damp paper towel for 15-20 seconds. This prevents tearing when rolling.
- Fill the Burritos: Lay a warm tortilla flat and spoon about 1/2 cup of chili into the center. Top with approximately 1/4 cup shredded cheddar cheese. Avoid overfilling to make rolling easier.
- Roll the Burritos: Fold in the sides of the tortilla over the filling, then starting from the bottom, tightly roll the burrito up, tucking in the filling as you go to secure it.
- Serve Immediately: Serve warm so the cheese is melted. Optionally, wrap burritos in foil to keep warm if not serving right away.
Notes
- For a deeper flavor, allow the chili to simmer closer to 2 hours if time permits.
- You can substitute black beans for one of the bean types if preferred.
- Adjust cayenne pepper to your heat preference or omit for mild chili.
- Use a blend of cheeses like Monterey Jack and cheddar for more flavor complexity.
- Leftover chili can be refrigerated for up to 3 days or frozen for up to 2 months.
- Warm tortillas prevent cracking and make rolling burritos easier.
- If you want to add extra texture, consider topping burritos with chopped onions or fresh cilantro.
- For a vegetarian version, omit the beef and increase beans or add textured vegetable protein.
