California Burrito Chili — Voted “Best Freaking Chili Ever” by Stefen

California burrito chili

California Burrito Chili

  • Servings: 8
  • Difficulty: easy-moderate
  • Print

I’ve made this a few times and decided to share it — while it’s still cool enough out to make chili in Florida — because when I first had the idea to make California Burrito Chili I couldn’t find a recipe.

We took a trip to visit Stefen’s sister and brother-in-law in San Diego last year and they didn’t fail at making sure we ate all the good stuff, including Cali burritos — that our brother-in-law walked a couple miles down the street to pick up for us while we sat on the beach — That’s real life, guys. So, in honor of my sister-in-law’s birthday a few weeks ago we celebrated from afar with this chili recipe! I hope you enjoy it as much as we do, and if you make it please let me know what you think!

I made this in my instant pot, but it can easily be converted to a good old fashioned pot on the stove. Just cook meat as you normally would and continue on with rest of recipe as follows.

You may have noticed I skipped cooking the hamburger in the pictures below. Stefen and I are taking a break from meat this month so I made it meatless this time. And it’s just as good! Really this is a very versatile recipe. Leave out the meat to make it vegetarian. Use shrimp or chicken if you’re leaning more towards the burrito side. Add more beans if you’re feeling fruity. You get the point.

California burrito chili ingredients


  • 1 lb. ground beef (frozen or fresh)
  • 1 sweet onion, diced
  • 2 cloves garlic
  • 1 package taco seasoning
  • 1/2 bag of Alexia french fries
  • 16 oz. vegetable broth
  • 2 15 oz. cans black beans, drained
  • 1 28 oz. can diced tomatoes
  • 1 10 oz. can Rotel
  • 2 Tbsp. lime juice
  • 1 bunch of cilantro (or one drop of cilantro oil)
  • 2 avocados, diced
  • 2-4 whole wheat tortillas, cut into strips
  • 2-4 Tbsp Olive or avocado oil, for frying
  • Additional toppings: sour cream, shredded cheese
  • Salt, to taste (1/2-1 teaspoon)


  1. First, place ground beef in Ipot. Add 1/2 C. water and set manual to 20 minutes (if frozen, which mine always is. 10 minutes if fresh).
  2. While hamburger is cooking, bake half bag of French fries per the instructions on bag.
  3. Once Ipot has come to pressure, quick release.
  4. Set Ipot to “saute”. Add diced onion, garlic cloves, and taco seasoning, stirring until meat is cooked completely through and onions are soft, approx. 3-5 minutes.
  5. Set Ipot to “soup”. Add vegetable broth, black beans, tomatoes, Rotel, lime juice, and cilantro.
  6. Once fries are finished cooking toss ’em in!
  7. While chili is heating up in IPot, prepare avocados and tortilla strips. *If soup starts to boil you can set Ipot to “warm”* Heat a couple tablespoons of oil in skillet. Add diced avocados until they are slightly brown and crispy on all sides. They will still be soft for the most part, but this will add a little more flavor and help them stay together a little better when mixed in
  8. Do the same with the tortilla strips: add them to skillet with a little oil until they’re slightly brown and crispy!
  9. Now add avocado to pot. Gently stir to combine.
  10. When ready to serve, add tortilla strips, sour cream, and cheese to top.

Eat it up and channel your inner California dreamin’ self. Maybe do some yoga stretches if you’re really feeling motivated*

*Yoga is not recommended immediately after eating chili. Experiment at your own risk.

Leave a Reply

Your email address will not be published. Required fields are marked *