Remember the Taco Bell Chilito? If you do, you’re one of the lucky ones. It was just a simple mix of chili and cheese rolled up in a soft tortilla, but man, it was perfect.
They call it the Chili Cheese Burrito now, but it’s not always on the menu. So I’m going to show you how to make that exact same burrito right in your own kitchen. This isn’t just a recipe; it’s a way to bring back a little piece of fast-food history.
What You’ll Need
Getting the ingredients right is the most important part of this whole thing. It’s what makes the difference between a burrito that’s “pretty good” and one that tastes just like you remember. Don’t worry, it’s all simple stuff you can find at any grocery store.
Here’s the thing about the chili – it’s not like a normal bowl of chili. It’s smoother and has a very specific flavor. We’re going to nail that.
For the Perfect Chili Sauce
| Ingredient | Amount |
|---|---|
| Lean Ground Beef | 1 lb (85/15) |
| All-Purpose Flour | ¼ cup |
| Chili Powder | 2 Tbsp |
| Cumin | 1 tsp |
| Paprika | 1 tsp |
| Garlic Powder | ½ tsp |
| Onion Powder | ½ tsp |
| Sugar | ½ tsp |
| Salt | 1 tsp |
| Black Pepper | ½ tsp |
| Tomato Paste | 1 Tbsp |
| Water | 2 cups |
A little note on the ground beef: I use 85/15 because that little bit of extra fat adds a ton of flavor. If you use super lean beef, like 93/7, the chili can end up a little dry. We need that flavor to make it taste right.
For Assembling the Burritos
| Ingredient | Amount |
|---|---|
| Flour Tortillas | 8 (10-inch size) |
| Sharp Cheddar Cheese | 2 cups, shredded |
Please, please, please shred your own cheese. The pre-shredded stuff has a powder on it to keep it from clumping, and it just doesn’t melt the same. Grabbing a block of sharp cheddar and shredding it yourself takes two minutes and makes a world of difference. It’ll be creamier and have zero grittiness.
The Tools for the Job
You don’t need any fancy kitchen gadgets for this. Just the basics will do.
| Tool | Purpose |
|---|---|
| Large Skillet | For browning the beef |
| Spatula or Wooden Spoon | For breaking up the meat |
| Whisk | For mixing the sauce smoothly |
| Cheese Grater | If you’re shredding your own! |
| Microwave or Skillet | For warming the tortillas |
Let’s Make Some Chili Cheese Burritos
Alright, this is where the fun starts. I broke it down into super simple steps so you can’t mess it up. Just follow along, and you’ll be in burrito heaven in no time.
Part 1: Making That Famous Chili
Step 1: Get your large skillet over medium-high heat. Add the ground beef and cook it until it’s browned all over. Use your spatula to break it up into really small crumbles as it cooks. You don’t want big chunks.
Step 2: Drain most of the grease from the pan, but leave about a tablespoon in there for flavor. Don’t wipe it totally clean!
Step 3: Sprinkle the ¼ cup of flour over the cooked beef. Stir it all together and let it cook for about one minute. This step is super important – it cooks out the raw flour taste and helps thicken the chili later.
Step 4: Now add all of your spices: the chili powder, cumin, paprika, garlic powder, onion powder, sugar, salt, and pepper. Stir it all into the meat and let it cook for another 30 seconds. Your kitchen should start to smell amazing right about now.
Step 5: Add the tomato paste and whisk it in. Then, slowly pour in the 2 cups of water while stirring. Keep stirring until everything is mixed together really well.
Step 6: Bring the mixture to a simmer. Once it starts bubbling, turn the heat down to low, cover the skillet, and let it hang out for about 15-20 minutes. This lets all the flavors get to know each other. The chili will thicken up nicely. (If it gets too thick, just add a splash more water).
Part 2: Building the Perfect Burrito
Step 1: Warm up your tortillas. You can wrap them in a damp paper towel and microwave them for about 30 seconds, or heat them one by one in a dry skillet for about 20 seconds per side. A warm tortilla is a flexible tortilla; a cold one will crack.
Step 2: Lay a warm tortilla flat. Spoon about ¼ to ⅓ cup of the chili mixture in a line down the center. Don’t go all the way to the edges.
Step 3: Sprinkle a generous amount of your freshly shredded cheddar cheese right on top of the chili. Be generous here. This is a chili cheese burrito, after all.
Step 4: Fold the burrito. Tuck in the sides first, then roll it up from the bottom. Roll it tight enough so nothing spills out, but not so tight that you tear the tortilla. You’re done!
Pro Tips from My Kitchen
I’ve made these burritos more times than I can count, and I’ve learned a few things along the way. These little tricks make a big difference.
- Break Up the Beef… Then Break It Up Again. The texture of the chili is key. You want the ground beef to be super fine, almost like a paste. After you brown it, use the edge of your spatula to press and chop it into the smallest pieces you can manage. This helps it blend into the sauce perfectly.
- Toast Your Spices. Before you add the water, let those dry spices cook with the meat for about 30-60 seconds. This “blooms” them, which is just a fancy way of saying it wakes up their flavor. You’ll get a much richer, deeper chili taste.
- The Double Melt Method. For an extra gooey burrito, try this. After you roll it, place it seam-side down on a hot, dry skillet for about a minute. This not only seals the burrito shut but also gives the cheese inside a head start on melting. It makes the whole thing warm and amazing.
Substitutions and Fun Variations
Once you have the basic recipe down, you can start playing around with it. Here are a few ideas to get you started.
- Switch the Meat: Don’t eat beef? No problem. Ground turkey or even ground chicken works great. Just remember they are leaner, so you might want to add a tablespoon of olive oil when you brown the meat.
- Make it Spicy: The recipe as-is is pretty mild. If you like heat, add ½ teaspoon of cayenne pepper to the spice mix. Or, you can add some diced jalapeños on top of the chili before you roll the burrito.
- Add Some Extras: A little bit of finely diced white onion or a splash of your favorite hot sauce can add a nice little kick. Some people even like to add a little sour cream inside.
- Different Cheeses: Sharp cheddar is the classic, but a Monterey Jack or a pepper jack would also be delicious if you want to mix things up.
Make-Ahead and Storage Tips
This recipe is perfect for making ahead of time. The chili tastes even better the next day, I swear.
Making the Chili Ahead: You can make the chili up to 3 days in advance. Just let it cool completely and store it in an airtight container in the fridge. When you’re ready to make burritos, just reheat the chili in a saucepan over medium-low heat until it’s warmed through.
Storing Leftovers: If you have leftover assembled burritos, wrap them individually in foil or plastic wrap. They’ll last in the fridge for about 2-3 days.
Freezing for Later: These burritos freeze beautifully. Assemble them, but don’t heat them up. Wrap each one tightly in plastic wrap, then in a layer of foil. They can be stored in the freezer for up to 3 months. To reheat, unwrap them and microwave for 2-3 minutes or bake them in a 350°F oven for 10-15 minutes until hot.
Frequently Asked Questions
Q1. My chili seems too watery. What did I do wrong?
Ans: Nothing! Just let it simmer uncovered for a few more minutes. The extra water will evaporate, and it will thicken right up.
Q2. Can I use a pre-made chili seasoning packet?
Ans: You could, but it won’t taste the same. The blend of individual spices in this recipe is what really nails that specific Taco Bell flavor.
Q3. Can I make this vegetarian?
Ans: Yes! You can use a plant-based ground meat substitute instead of beef. Just follow the instructions the same way. You could also use lentils, but the texture will be very different.
Q4. Are these burritos greasy?
Ans: By draining most of the fat from the ground beef, you get rid of a lot of the grease. There’s just enough left for flavor, so they shouldn’t be greasy at all.
Wrapping Up
See? That wasn’t so hard. Now you have a way to get your chili cheese burrito fix whenever the craving hits, no drive-thru required. There’s something really satisfying about making a copycat recipe at home and realizing it tastes even better than the original.
Give this one a try. I promise it’s worth it. When you do, come back and leave a comment below. Let me know how it went, if you made any changes, or if you have any questions. I love hearing how these recipes turn out for you.
