To make the chili: In a Dutch oven, heat 2 teaspoons of grapeseed oil over medium heat. Add the jalapeño and half of the onion, and cook, stirring occasionally, until softened, 2 to 3 minutes.

Add the ground beef and salt. Break up the meat with a wooden spoon and cook until browned, stirring occasionally, 5 to 7 minutes. Drain off the excess fat if necessary. 

Stir in the chili powder, cumin, oregano, garlic powder and tomato paste. Cook until fragrant, 1 minute. 

Stir in the refried beans, pinto beans and beef broth until well combined. 

In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the chili. 

Bring the chili to a boil, reduce to a simmer, cover partially and cook for 10 minutes, stirring occasionally. Remove the chili from the heat and let cool for a few minutes.

To fill the burritos, scoop a half-cup of chili onto each tortilla. Sprinkle it with a pinch of white onion and 2 tablespoons of cheese. Fold the bottom of the tortillas over the filling, fold in the sides, then roll up the burrito. 

To fry the burritos, heat the remaining 1 teaspoon grapeseed oil in a skillet over medium heat. Cooking in batches, place burritos seam side down in the skillet and cook until browned and crispy, 1 minute. Flip and cook for 1 minute more. Repeat with the remaining burritos, adding more oil as needed. 

Serve the burritos hot with chopped cilantro, lime wedges, sour cream and green Tabasco on the side.

Note: If you don’t want to fry and eat all of the burritos at once, you can wrap the burritos in aluminum foil and freeze them for later. Instead of frying, heat the burritos in the microwave until warmed through, about 1 ½ minutes per side.