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Red Chili Beef Burritos

Recipes >> One Dish Meals >> Red Chili Beef Burritos



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Red chili beef stew rolled into a fresh flour torilla. An Arizona favorite.


  • 2-3 lbs. Chuck Steak
  • 1 Dozen Fresh Flour Tortillas
  • 1 Medium Onion
  • 2 Jalepeno Peppers
  • 4 Cups Water
  • 8 Dried Red Chili Pods (Medium or Hot)
  • 4 Cloves Garlic Peeled
  • 1 Tablespoon Hot Smoked Paprika
  • 1 Tablespoon Cumin
  • 1 Tablespoon Mexican Oregano
  • 1 Teaspoon Cimmamon
  • Canola Oil
  • Salt and Pepper to taste


Boil the water in a 4 quart sauce pan. Remove the seeds and the stems from the red chili pods. When the water has come to a boil, remove from heat, add the red chili pods and cover for 30 minutes. Cut Chuck Steak into 1/2" cubes. Remove the seeds and veins from the jalepenos. Finely dice the onion and jalepenos. Coat the bottom of a large stock pot with oil and add meat, onion and jalepenos. Brown the meat over medium heat. Pour the chili pods and water into a blender. Add carlic, paprika, cumin, oregano and cinnamon and blend on high for 5-10 minutes, or until no large particles are detectable. Pour chili mixture over the browned meat and bring to a boil on high heat. Once mixture has come to a boil, reduce heat to low and simmer for 4-6 hours or until meat is tender. If desired, add a few fresh jalepenos on top of the chili as it stews. Add salt and pepper to taste. Heat tortillas over medium heat on a large griddle. Spoon desired amount of chili onto the tortilla and roll. Enjoy.




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