Soups & Stews
Southern
Yield: 2-4
Author: Tammy Nichols
Chili for Two - Master Cookbook Recipe # 624

Chili for Two - Master Cookbook Recipe # 624

This perfectly portioned chili recipe is ideal for a cozy dinner for two or a small family meal. It maintains all the classic, savory depth of a full-batch chili, featuring hearty ground chuck and the subtle kick of mild chilies, without leaving you with an overwhelming amount of leftovers.

This is recipe #624 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min Stovetop Cook: 1 hr Slow Cook Low: 6 hrs Slow Cook High: 4 hrs
Cook mode Prevent screen from turning off

Ingredients

  • 1/2 lb Ground chuck
  • 2 Tbsp Olive oil
  • 1/4 cup Onion, chopped
  • 1/4 cup Bell pepper, chopped
  • 10 oz can Rotel with mild chilies (or 14.5 oz can petite diced tomatoes)
  • 16 oz can Kidney beans (with juice)
  • 8 oz can Tomato sauce
  • 1 cup Water
  • 1 tsp Basil
  • 3/4 tsp Salt
  • 1/2 tsp Black pepper
  • 1 Tbsp Chili powder
  • Optional: Hot sauce or diced chilies (for extra heat)

Instructions

  1. Sauté & Brown: In a medium stockpot, sauté the onions and bell peppers in olive oil until softened. Add the ground beef and cook until browned and fully cooked through. Drain any excess fat.
  2. Stove Top Method: Add the remaining ingredients to the pot with the beef and stir well. Simmer on medium-low heat for at least 1 hour, allowing the flavors to fully develop.
  3. Slow Cooker Method: Use a slow cooker liner for easy cleanup. Add the drained, browned beef and all other ingredients to the crock pot. Cook on Low for 6 hours or on High for 3 to 4 hours.
  4. Finish: Taste and add hot sauce or extra diced chilies if you prefer more heat.
  5. Serve: Ladle into bowls and serve with your favorite toppings. This chili is especially delicious served with a dollop of sour cream and crunchy Fritos!

Notes

Tammy’s Tips

Using the juice from the kidney beans is a great way to add extra body and flavor to a smaller batch of chili. If you choose the Rotel option, you’ll get a nice zesty flavor without it being too spicy for most palates. For a perfect "Chili for Two" experience, I love to serve this right out of the pot with a side of hot, buttery cornbread for dipping!