Simple Chili Recipe for Two

Growing up, chili was always made in huge batches that could feed an army. Mom would simmer a massive pot for hours, and we’d be eating leftovers for days. It wasn’t until I moved into my first apartment that I realized I needed to scale things down.

Making chili for two might sound like a challenge, but it’s actually easier than the big-batch version. Instead of dealing with endless leftovers or doing math to cut down a family recipe, this version is perfectly sized for a cozy dinner for two, with just enough left for lunch the next day.

What Kind of Ground Beef Should I Use?

For chili, you’ll want to think about the fat content of your ground beef since it affects both flavor and texture. An 80/20 mix (meaning 80% lean meat, 20% fat) is ideal for chili – it has enough fat to keep the meat juicy and add flavor, but not so much that your chili becomes greasy. If you prefer leaner meat, 85/15 will work too, though you might notice slightly less richness in the final dish. When buying ground beef, look for meat that’s bright red in color and feels firm to the touch. Remember to break up the meat well while browning it to get those perfect chili-sized crumbles throughout your dish.

Options for Substitutions

This cozy chili recipe is super adaptable and works well with quite a few substitutions:

• Ground beef: You can easily swap ground beef with ground turkey, chicken, or even plant-based alternatives like Beyond Meat or textured vegetable protein (TVP). If using turkey or chicken, add an extra tablespoon of olive oil for moisture.
• Beef stock: Chicken or vegetable stock work just fine here. If using a plant-based meat alternative, vegetable stock is your best bet for keeping it completely meat-free.
• Kidney beans: Feel free to use black beans, pinto beans, or even a mix of different beans. Just make sure to rinse and drain them well before adding to your chili.
• Balsamic vinegar: You can use apple cider vinegar or red wine vinegar instead. Each will add its own subtle tang to the dish.
• Tomato paste: If you’re out of tomato paste, you can use 4 tablespoons of tomato sauce, just cook it down a bit longer to thicken.
• Chili powder: This is a key ingredient for chili, but you can adjust the amount based on your spice preference. If you’re out, try a mix of paprika, cumin, and a pinch of cayenne.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chili is rushing the cooking process – letting it simmer slowly for at least 45 minutes allows the flavors to develop properly and the meat to become tender. Another common error is adding all the seasonings at once; instead, brown the meat first with just salt and pepper, then add the aromatics (onion and garlic), and finally incorporate the spices to prevent them from burning and becoming bitter. To avoid ending up with a watery chili, don’t skip the step of draining excess fat after browning the meat, and remember to add the tomato paste early in the cooking process, letting it cook for a minute or two to develop a deeper flavor. For the best texture, resist the urge to stir too frequently – occasional stirring is enough, as constant agitation can break down the beans and make the chili mushy.

What to Serve With Chili?

This cozy chili recipe practically begs for a slice of warm cornbread on the side – bonus points if you slather it with honey butter! If you’re feeling like going all out with toppings, set up a little bar with shredded cheese, diced onions, sour cream, and sliced jalapeños so everyone can customize their bowl. For a fresh contrast to the rich chili, try a simple side salad with crisp romaine lettuce and a light lime dressing. You could also go the classic route and serve it with some crunchy tortilla chips, which are perfect for scooping up every last bite.

Storage Instructions

Keep Fresh: This chili tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to mingle and develop, making each serving more delicious than the last.

Freeze: Got leftovers? This chili is perfect for freezing! Let it cool completely, then transfer to a freezer-safe container or bag. It’ll keep well for up to 3 months in the freezer. I like to freeze individual portions for easy grab-and-go meals.

Reheat: When you’re ready to enjoy your chili again, warm it up on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in 30-second intervals, giving it a good stir between each. If it seems a bit thick, just add a splash of beef broth to thin it out.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 25-35 g
• Carbohydrates: 70-80 g

Ingredients

• 1/2 pound ground beef (substitute with turkey or chicken if desired)
• 1/3 cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon mild chili powder
• 1/2 tablespoon ground cumin
• 1 tablespoon granulated sugar
• 2 tablespoons tomato paste
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon balsamic vinegar
• 3/4 cup beef stock
• 15 ounces petite diced tomatoes (including juice)
• 1 cup kidney beans (rinsed and drained)

Step 1: Sauté Onion and Garlic

Begin by heating a suitable amount of oil in a pan over medium heat.

Once the oil is heated, add chopped onion and minced garlic.

Cook them together until the onion becomes soft and translucent, stirring occasionally to prevent the garlic from burning.

Step 2: Cook the Hamburger

Add hamburger meat to the pan with the softened onions and garlic.

Continue cooking until the meat is browned and cooked through, breaking it up into smaller pieces as it cooks.

Step 3: Incorporate Seasonings

Once the meat is cooked, sprinkle in your desired seasonings: chili powder, cumin, salt, pepper, and a pinch of sugar.

Stir everything well to ensure the spices are evenly distributed throughout the meat mixture.

Step 4: Add Liquids and Beans

To the seasoned meat mixture, add tomato paste, beef broth, diced tomatoes with their juice, and drained and rinsed beans.

Pour in a splash of balsamic vinegar to enhance the flavor depth.

Stir all these ingredients together until they are well combined.

Step 5: Simmer and Develop Flavors

Bring the mixture to a low boil before reducing the heat.

Allow it to simmer uncovered for about 20 minutes.

During this time, stir occasionally to prevent sticking and to allow the flavors to meld together beautifully.

Once the cooking time is up, your dish will be ready to be enjoyed!