Try this: a chili burrito. October 18, 2011Posted by ourfriendben in recipes.
Tags: burrito, chili burrito, vegetarian burrito, veggie burrito
Silence Dogood here, with a new twist on the classic burrito. (New to me, anyway, maybe you already do this.) Normally, if I go to a Mexican restaurant and order a burrito, it’s a big, soft flour tortilla stuffed with refried beans, shredded cheese, guacamole, shredded lettuce, diced tomatoes, and sour cream, and topped with a pool of red or green sauce.
I enjoy these burritos, but being Silence Dogood, I just knew I could make a better burrito at home. After all, I make the best refried beans this side of Heaven, why not try them in a burrito? As it turned out, our friend Ben is why not. After OFB gets his hands on those refried beans on Fiesta Night, no matter how big a pot I make, there never seem to be any leftovers. Yikes.
But serendipitously, OFB is also a huge fan of chili, especially in cold weather, and I’d just made a big pot of chili this weekend. Wonder of wonders, even after two chili suppers, there were leftovers! My chili is super-thick. Suddenly, the lightbulb went on: Why not try a chili burrito instead of serving up yet another bowl of chili? Turns out, my instincts were right on target: My chili burritos were delicious. I had to drop the guacamole, which I couldn’t see with chili, and I added hot fresh salsa in place of the diced tomatoes, both for extra flavor and to sub for the red or green sauce.
Here’s what I did. Next time you make chili, try it and see what you think!
Chili Burritos Silence Style
For each burrito, take a large flour tortilla (I used the Mission tortillas in the cheese case at my grocery) and put it on a foil-lined cookie sheet (aka baking sheet). Spread shredded Mexican cheese or sharp white Cheddar down the center of the tortilla, stopping about 2 inches from each end. (Adding cheese first makes sure the chili doesn’t leak through the tortilla.) Top the cheese with your chili. Top the chili with sour cream. Top the sour cream with diced tomatoes or fresh hot salsa. Top that with shredded lettuce. Add sliced jalapenos if you’d like. Finish with a little more shredded cheese.
Bring the sides of the tortilla together over the filling and then bend the ends of the tortilla in to cover the filling. (If, ahem, you’ve added a little too much filling, toothpicks can help hold the tortilla together.) Bake at 250 degrees F. until heated through. Top the hot burritos with any or all of the following: more sour cream, shredded cheese, shredded lettuce, diced tomatoes, sliced black olives, cilantro, salsa, red, yellow or orange diced bell peppers, minced sweet or red onion, chopped scallions (green onions), and/or your favorite hot sauce. Or serve them plain; there’s plenty of flavor inside already. And enjoy!
But wait, aren’t I forgetting something, like, say, the chili recipe? No worries. Here it is:
Silence’s Quick Spicy Chili
1 40.5-ounce can kidney beans (dark red, light red, or plain red are all fine)
1 28-ounce can diced tomatoes
1 large fresh tomato, diced
1 large green (or red) bell pepper, diced
2 large sweet onions (Vidalia, WallaWalla or 1015 type), diced
6 cloves garlic, smashed, peeled and chopped
extra-virgin olive oil
2 tablespoons chili powder
hot sauce (we like the smoky flavor of Tabasco Chipotle in this)
1 tablespoon each dried oregano, basil, thyme, and rosemary
Trocomare or salt (we like RealSalt) to taste
cracked black pepper to taste
Pour a generous amount of olive oil in the bottom of a heavy Dutch oven or other capacious pot (I love my LeCreuset Dutch oven for this). Saute the onion and garlic in the oil until the onion clarifies, then add the dried herbs, Trocomare or salt, pepper, chili powder, and a few generous splashes of hot sauce. Next, add the chopped fresh tomato and green or red pepper. When the pepper starts to soften and the tomato liquefies, add the canned diced tomatoes, stirring well, then the kidney beans, again stirring well to mix. Continue to cook, stirring occasionally, until the chili is very hot. Serve in bowls, topped with shredded white Cheddar cheese or sour cream, if desired. This will serve four to six people, depending on how many insist on seconds or even (shriek) thirds.
This is such good chili your family will love it even without a burrito. But try it burrito-style once you’ve enjoyed it as chili, and let me know what you think! And please, serve it up with “The perfect margarita” (search for this recipe on our search bar at upper right) or just scroll down.
‘Til next time,