Ground Beef and Bean Chili Wrap

Steps

1. 1

   Brown the beef

   • Heat your 12-inch skillet over medium-high heat.
   • Add the ground beef and cook for 5–6 minutes, breaking it apart with a wooden spoon as it cooks.
   • Stir until no pink remains and the beef is evenly browned and reaches an internal temperature of 160°F (71°C).
   • Drain excess fat if needed, leaving about 1 tablespoon in the pan.

   + Show details− Hide details

   Ready when: Beef is completely brown with no pink, broken into small crumbles, internal temperature reaches 160°F (71°C)

   Tip: Don't crowd the pan—let the meat brown rather than steam. If your skillet is small, brown the beef in batches.

2. 2

   Sauté aromatics

   • Add the diced onion to the browned beef.
   • Cook for 2 minutes, stirring occasionally.
   • Add the minced garlic and cook for 1 more minute until fragrant.

   + Show details− Hide details

   Ready when: Onion is translucent and garlic is aromatic

   Tip: Don't let the garlic burn—lower heat slightly if the pan seems too hot.

3. 3

   Bloom spices

   • Reduce heat to medium.
   • Add the chili powder and ground cumin.
   • Stir constantly for about 1 minute until the spices become fragrant and coat the beef and onion mixture.

   + Show details− Hide details

   Ready when: Spices smell warm and toasted, coating the mixture evenly

   Tip: Blooming spices in fat deepens their flavor—this is a key step that shouldn't be rushed.

4. 4

   Build the chili base

   • Add the drained kidney beans, crushed tomatoes, tomato sauce, and beef broth to the skillet.
   • Stir well to combine.
   • Add the salt and black pepper.

   + Show details− Hide details

   Ready when: All ingredients are mixed and liquid is evenly distributed

   Tip: Rinse the kidney beans under cold water to reduce sodium and remove excess starch.

5. 5

   Simmer the chili

   • Increase heat to medium-high and bring the chili to a gentle boil, stirring occasionally.
   • Once it reaches a boil, reduce heat to medium-low, partially cover the skillet with a lid, and simmer for 12–15 minutes.
   • Stir occasionally to prevent sticking.
   • The chili is done when it thickens slightly and flavors meld—it should reduce by about one-quarter of its volume.

   + Show details− Hide details

   Ready when: Liquid has reduced slightly, chili coats the back of a spoon, flavors are bold and well-combined

   Tip: Don't cover completely—leave the lid partially ajar so steam can escape and the chili can reduce.

6. 6

   Warm the tortillas

   • While the chili simmers, warm your tortillas.
   • Stack them and wrap in a damp paper towel, then microwave for 30–45 seconds, or warm them one at a time over a low gas flame or in a dry skillet over medium heat for about 20 seconds per side until pliable.

   + Show details− Hide details

   Ready when: Tortillas are warm and flexible, not dry or brittle

   Tip: Warm tortillas stay pliable and won't tear when filled. If they cool, rewarm just before assembling.

7. 7

   Rest the chili

   • Once the chili has simmered, remove from heat and let it rest for 5 minutes.
   • This allows the flavors to fully settle and the consistency to firm up slightly.

   + Show details− Hide details

   Ready when: Chili has darkened slightly and smells deeply savory

8. 8

   Assemble the wraps

   • Lay each warm tortilla on a flat surface.
   • Spoon approximately ¾ cup (180 ml) of chili down the center of each tortilla.
   • Top with ¼ cup (28 g) of shredded cheddar cheese and 2 tablespoons (30 ml) of sour cream.
   • Add sliced jalapeño and chopped cilantro if using.
   • Fold in the two long sides of the tortilla, then roll from one short end to create a secure wrap.

   + Show details− Hide details

   Ready when: Wraps are tightly rolled and filled to capacity without tearing

   Tip: Fill while tortillas are warm—they're more pliable and less likely to crack. Don't overfill or the wraps will burst.