Chunky Chilli Con Carne Burritos

Chunky Chilli Con Carne Burritos

Have you tried this healthier homemade take on a burrito? Use chunky chilli con carne made from diced casserole steak, topped with crisp lettuce, soured-cream, salsa and guacamole and wrapped up in a flour tortilla. 

Prep time: 15 minutes

Cook time: 130 minutes

Servings: 4 people


Heat the olive oil in large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes.

Add the beef and cook over a high heat for 3-5 minutes, until sealed and starting to brown.

Add the garlic, chilli powder and paprika and fry, stirring continuously, for 1 minute.

Add the chopped tomatoes, tomato purée, beef stock and sugar.

Season with freshly ground black pepper.

Cover and simmer, stirring occasionally, for 1 hour 30 minutes.

Stir through the pepper and kidney beans.

Cover and simmer, stirring occasionally, for a further 30 minutes.

The sauce should be quite thick – remove the lid for the final 10 minutes to thicken, if necessary.

Meanwhile, warm the tortillas on the grill, bbq or in a low oven and spoon the chilli along the middle, add a little shredded lettuce and the dips/sauces, fold the ends inwards and wrap to secure.


1 tbsp olive oil
1 onion, chopped
1 x 450g pack diced beef casserole steak, larger pieces cut in half to make 1cm squares
2 garlic cloves, crushed
1 tsp hot chilli powder
2 tsp smoked paprika
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
1 beef stock cube dissolved in 200ml boiling water
1 tbsp dark brown sugar
1 red pepper, seeded and roughly chopped
1 x 400g tin kidney beans in water, drained
6 large flour tortillas
2 shredded little gem lettuce, to serve

You can find guacamole, salsa, soured-cream and more here.