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Chilli Con Carne Burrito

Chilli Con Carne Burrito

Home | Recipes | Burritos

When it comes to burritos, we mean serious business. This Chilli Con Carne Burrito recipe ticks all our boxes for a dish that works for either lunch or dinner, on your own or with loved ones. It also involves chilli con carne (always a positive), and any leftover meat can be used again the next day. Just check out our blog Nine Wicked Ways To Eat Chilli Con Carne for inspiration!

Chilli Con Carne (or as its called in American English: Chili Con Carne) is the national dish of Texas. Its name has Spanish Mexican origins. Carne is Spanish for meat and the word chilli refers to the Chilli Pepper.

For this chilli recipe we have lovingly tended to the mince for an hour and a half or so, making it taste delicious with chopped garlic, tomatoes, cumin, and oregano. The addition our Chipotle Paste and Cantina Beans takes it to the next level and of course, makes it Mexican. A dollop of our cult paste adds a smoky depth of flavour that works perfectly and makes it taste like you’ve been simmering the chilli for ages.

Another bonus about the Chilli Con Carne Burrito is that the mince can be made the day before, or even weeks before (and then frozen). Alternatively, any leftovers (if you are making it on the day) can just be frozen and used another time. So versatile!

If you have a little more time on your hands and want to make an even more epic filling than this one, you should check out our Ultimate Chilli Con Carne recipe. For a meat-free version, our delicious Vegan Chilli Con Carne has been getting some seriously good feedback.

  • Prep time

    10 mins

  • Cook time

    1hr 50 mins

  • Total time

    2 hours

  • Ideal for

    Mexican

  • Make it

    Mexican

  • Serves

    4

How to make it

  1. Start by giving your beef mince some colour on a high heat with a little olive oil, salt & pepper (this will bring about more flavour later). This should take around 20 minutes.
  2. Remove the meat and turn the heat down. Chop and add the pepper and onion. Add a little more olive oil to the pan and fry them until starting to soften. Approximately 20 minutes.
  3. Throw in the beef, chopped garlic, tomatoes, cumin, oregano and Gran Luchito Chipotle Paste. Half fill the empty tomato tin with water and add that too.
  4. Leave to cook for as long as possible with a lid on (minimum an hour). Add Gran Luchito Cantina Beans about 30mins before you take it off the heat.
  5. When the chilli con carne is cooked, remove from the heat.
  6. Lay a Gran Luchito Burrito Wrap out on top of a large piece of foil. Dollop some sour cream in the middle and spread it out. Next add a spoonful of the chilli in the centre followed by some shredded cabbage and the Gran Luchito Jalapeño & Pineapple.
  7. Use the foil to tightly wrap up the burrito, twisting the ends of the foil to keep it secure. Slice in half, peel back and enjoy.

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