Description
This Taco Bell Chili Cheese Burrito recipe recreates the delicious, comforting treat featuring a hearty, flavorful chili packed with ground beef, beans, and spices, wrapped in warm flour tortillas and gooey cheddar cheese. Perfect for an affordable and satisfying meal that you can easily make at home.
Ingredients
Scale
Chili Filling
- 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 to avoid soggy texture. Ensure the beef is broken into small pieces for the best chili texture.
- Sauté the Vegetables: Add the finely 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. This enhances their natural sweetness and flavor.
- Add the Garlic and Spices: Stir in the minced garlic along with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and cinnamon if using. Cook for an additional minute while stirring constantly to bloom the spices and release their full aromatic flavor.
- Incorporate the Tomatoes and Beans: Pour in the tomato sauce, diced tomatoes with green chilies (Rotel), and beef broth. Add the drained kidney and pinto beans. Stir thoroughly to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a simmer then reduce heat to low. Cover and cook for at least 1 hour, stirring occasionally. This slow simmer melds the flavors beautifully. Adjust thickness by adding more beef broth if needed; aim for a thick but slightly saucy consistency.
- Season to Taste: After simmering, taste the chili and season with salt, black pepper, or additional spices as desired. Taste and adjust gradually since over-spicing can’t be reversed.
- Warm the Tortillas: Warm the tortillas to make them pliable and easy to roll. Heat each tortilla in a dry skillet over medium heat about 30 seconds per side, or microwave wrapped in a damp paper towel for 15-20 seconds.
- Fill the Burritos: Place a warm tortilla on a flat surface. Spoon about 1/2 cup of chili into the center, and top with approximately 1/4 cup shredded cheddar cheese. Avoid overfilling to prevent tearing during rolling.
- Roll the Burritos: Fold in the sides of the tortilla over the filling, then roll up tightly from the bottom, securing the filling inside to create compact burritos.
- Serve Immediately: Enjoy your chili cheese burritos warm with melted cheese. Optionally, wrap in foil to keep warm before serving.
Notes
- You can customize spice levels by adjusting cayenne pepper and chili powder quantities.
- Using an 80/20 beef blend ensures good flavor and moisture balance in the chili.
- If you prefer a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
- The cinnamon adds a subtle depth but can be omitted if undesired.
- Leftover chili can be refrigerated for up to 3 days or frozen for longer storage.
- To make burritos ahead, assemble and wrap individually in foil; reheat in the oven before serving.
