The Ultimate Chili Burritos

Let’s start the preparation of The Ultimate Chili Burritos by browning the meat.

• Heat some oil in a large pot or pan.
• Add the ground beef and ground pork and brown them well.

Note:
I always start by browning the meat. I find that this caramelizes it and builds a much nicer, deeper flavor.

• While the meat is browning, place the carrot, onion, and garlic into a blender.
• Blend until it forms a smooth paste.

Note:
This technique is great for picky eaters who dislike chunky vegetables.

• Once the meat is nicely browned, add the blended mirepoix paste to the pot.
• Cook for a few minutes, stirring until the vegetables soften.

• Tilt the pan and spoon off the rendered fat.

Tip:
You can save this fat in the fridge to make flavorful gravy for other meals!

• Stir in the tomato purée and the relish.
• The Secret Ingredient: Add the entire can of baked beans and mix everything together.

• Add salt, white pepper, and the beef stock pot.
• Stir until the stock has dissolved.

• Add enough water to cover the mixture.
• Bring to a simmer, then transfer to a slow cooker.
• Cook on low for at least 12 hours, or up to 24 for maximum flavor.

Notes:

• If you are in a rush, you can cook it on high and reduce the cooking time to just 2-3 hours, but for the best result, it is best to follow the recommended time mentioned above.
• After the cooking is completed, the chili is ready for those who don’t like spice (in the following optional step, spicy flavor will be added).
• From here, you can enjoy your chili or continue with the following steps to complete the preparation of the Ultimate Chili Burrito.

• After the initial 12-14 hours of cooking, add the fresh chilies and a generous splash of your chosen chili sauce to the remaining chili in the slow cooker.
• Stir well and continue to cook on low for at least another 6 hours (or a shorter time on high) to allow the flavors to meld and the spice to infuse the dish.

• Halve the avocados, remove the pits, and scoop the flesh into a bowl.
• Mash with a fork, leaving it as chunky or smooth as you like.
• Add the roughly chopped cilantro, tomatoes, and finely diced onion to the bowl with the avocado.
• Squeeze in the juice of one lime and add a pinch of salt.
• Mix everything together.
• Taste and adjust seasoning if needed.

• In a bowl, mix a generous amount of the finished chili with some cooked rice.
• Heat a large tortilla wrap in the microwave for a few seconds to make it soft and pliable.
• Lay the wrap flat.
• Spoon a generous amount of the chili-rice mixture down the center.
• Top with a dollop of sour cream and a large handful of grated cheese.

• Fold in the sides of the burrito first, then tightly roll it from the bottom up.
• Place the burrito in an air fryer (or oven) set to 180°C (about 355°F).
• Cook for about 8-10 minutes, or until golden brown and heated through.

• Slice the burrito in half and serve immediately with a side of guacamole, extra sour cream, and homemade nachos.
• Enjoy!