This is a savory burrito recipe from Aunt Tina that I've eaten since I was a kid. It's great for meal prep and freezes well! There's a few steps involved, so I recommend making a huge batch at once so you'll have a lot of burritos for later.
Ingredients
Meat Filling
- Top sirloin beef (5-6 lbs, cubed)
- 1 Can of diced tomatoes
- Chicken broth
- Spices: Salt, white pepper, beef bouillon
- Green bell pepper (diced)
- Garlic (diced)
- Onions (diced)
- Roasted Peppers:
- Anaheim green with some red
- Spicy mix: Jalapenos, Yellow hots, red pepper
Roux (for the meat filling)
- 2 cups all purpose flour
- 1 lb (or 2 cups) butter
Burritos
- Meat Filling
- 1 Can of refried beans
- Shredded Cheese
Instructions
- Prep ingredients: Dice garlic, onions, green bell pepper, top sirloin beef
- Brown beef, put aside
- Heat up oil in a large pot. Add garlic, onions, and green bell peppers and cook until browned.
Mix in the beef. - Pour in ~1.5 cups of chicken broth and 1 can of diced tomatoes. Add the spices and season with salt, white
pepper, and beef bouillon. Simmer for about 5 min. Add in the roasted peppers mixes and simmer for another
15 minutes.
- In the meantime, start making the roux in a medium pot. Combine roux ingredients and cook until thick.
Pour roux in bowl and take pot off heat. Take out ~2 ladles of chili and ~1 ladle of liquid from main pot
and add to medium roux pot
- Pour ~2 cups of chicken broth and ~1/2 cup roux to the medium pot and mix, set aside
- Continue simmering/boiling main pot chili to reduce and tenderize meat (the longer you do it the more tender the beef)
- When beef is sufficiently tender, add a spoonful of roux at a time to thicken mix. Take off heat
- The consistency of the medium pot should be like gravy, if too thin add more roux
- Start making the burritos, using refried beans, the meat filling, and cheese.
The Bean: Beef chili ratio is roughly 1:4 or 1:5 by preference.