We have been very busy in the past few of weeks with the end of term so haven’t posted in a while, but we are back and with a great Beef Chilli Burrito recipe! As we have previously said we are both huge fans of burritos so we decided to make some of our own, which certainly didn’t disappoint! What is great about these Burritos is that if you have any left over Beef Chilli mixture is that you can either freeze it for burritos another day, or have it with rice as a regular Chilli con Carne.
For the Beef Chilli:
– 500g of lean beef mince
– 3 rashers of smoked streaky bacon
– 1 onion
– 1 leek
– 1 red chilli
– 1 clove of garlic
– 1 tsp of Schwartz Spicy Season-All
– 1 tsp of Paprika
– 1 tsp of Chilli Powder
– Salt and Pepper to season
– 1 can of mixed organic beans
– 1 beef OXO cube
– Lea & Perrins Worchester Sauce
– Heinz Firecracker Ketchup
– 1 jar of spicy tomato pasta sauce
For the Burritos:
– 1 Red Pepper
– Uncle Bens Mexican Rice
– Baby Spinach
– Grated Cheese
– Wholemeal Wraps
To start, slice the the bacon into thin strips, along with the onion and the leek. Add to a large saucepan or casserole dish with some finely chopped red chilli and garlic. Fry these off with some olive oil for a few minutes until the mixture is cooked thoroughly. Add the beef mince, along with a beef OXO cube, the season-all spice, paprika, chilli powder, and a generous drizzle of Lea & Perrins. Cook off the beef until it completely changes colour from pink to completely brown. Next, add the spicy tomato pasta sauce, a generous squirt of Firecracker Ketchup (or other hot sauce), mixed organic beans, and a tiny bit of boiling water to loosen up the mixture. Boil off the chilli mixture on a high heat until it is thick and glossy. Taste and season if necessary with salt, chilli flakes and pepper. If you have time, make the chilli a few hours before you plan to eat it as leaving it to rest and mix in adds additional flavour, plus, if you are cooking with friends, it means you have more time to spend with them rather than spending all your time in the kitchen!
When you are ready to prepare your burritos return your pot of chilli to the hob and gently warm through on a medium heat. Meanwhile cut slices of red pepper, about 1-1.5cm in width, to a baking tray with some olive oil. Roast these in a pre-heated oven at 200 for about 20 minutes with a little olive oil and salt, or wat until the peppers often and begin to char a little around the edges. While the peppers are roasting and the chilli is heating you can prepare your rice. Of course you can make your own spicy rice, but in our instance, it is easy to use a pack of Uncle Ben’s Mexican Rice, as it is much easier! It only takes a couple of minutes in the microwave – a bit of a cheat, but definitely worth it for the time it saves!
When your rice is ready, your peppers are cooked and your chilli is back to temperature you are ready to start assembling your burritos. As it is quite a saucy mixture you don’t really need salsa, sour cream or guacamole, but they would certainly make a lovely addition. Lay out one large tortilla onto a plate (TOP TIP: the bigger the wrap the easier it is to roll), with all your ingredients ready to fill. First lay a few baby spinach leaves in a thin line towards the bottom of the tortilla, leaving a space either side so that you can fold the edges in later. Add the peppers, rice, chilli and grated cheese on top of the spinach leaves, ensuring there is plenty of excess space left on the wrap and being careful not to overfill. Fold the bottom up and the two sides in to encase the mixture so it will not fall out. At this point you should be able to roll the burrito into its familiar shape quite easily and your burrito is now ready to eat.
Wikihow provides a more detailed description of how to roll a burrito if you would like extra tips! – http://www.wikihow.com/Roll-a-Burrito
These burritos are deceptively filling, so one may be enough for you but one thing is for sure they would go perfect with a nice mojito or ice cold beer (‘Pacifico Clara Beer is great!’ – Nick)
Song of the Day:
A Great Big Pile of Leaves – We Don’t Need Our Heads