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Small-Batch Chili Recipe

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3.8 from 5 reviews

A cozy and delicious small-batch chili recipe that serves four. This easy stovetop chili combines ground beef, kidney beans, tomatoes, and a blend of spices to create a flavorful meal perfect for a smaller crowd. Optional toppings like cheddar cheese, sour cream, and hot sauce allow you to customize each bowl.

Ingredients

Main Ingredients

  • 1 lb. ground beef
  • 1/2 cup chopped green bell pepper (1 small)
  • 1/2 cup chopped onion (1 medium)
  • 2 tsp. minced garlic (4 cloves)
  • 1 (15-oz.) can tomato sauce
  • 1 (15-oz.) can red kidney beans, undrained
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 2 to 3 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. dried basil, crushed
  • 1/2 tsp. ground black pepper

Optional Garnishes

  • Shredded cheddar cheese
  • Dairy sour cream
  • Bottled hot pepper sauce

Instructions

  1. Cook the meat and vegetables: In a large saucepan or Dutch oven, cook and stir the ground beef, chopped green bell pepper, chopped onion, and minced garlic over medium heat until the beef is browned and the onion is tender. Drain off any excess fat to reduce greasiness.
  2. Add the liquids and spices: Stir in the tomato sauce, undrained kidney beans, undrained diced tomatoes, chili powder, salt, dried basil, and ground black pepper until all ingredients are evenly combined.
  3. Simmer the chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer gently for 20 minutes, allowing flavors to meld together.
  4. Serve with optional toppings: Spoon the chili into bowls and, if desired, top each serving with shredded cheddar cheese and/or sour cream. For extra heat, add a few dashes of bottled hot pepper sauce to taste.
  5. Optional variations: For a smaller batch, halve all ingredients. To make Cincinnati-style chili, omit the green bell pepper and add unsweetened cocoa powder, cider vinegar, Worcestershire sauce, ground cinnamon, ground allspice, ground cumin, and cayenne pepper in place of basil and optional garnishes. Serve over hot cooked spaghetti and top with cheddar cheese, chopped sweet onions, and additional kidney beans as desired.

Notes

  • Draining excess fat after browning the beef improves the chili's texture and reduces greasiness.
  • Adjust chili powder quantity according to desired spice level.
  • The Cincinnati-style variation introduces warm spices and a hint of cocoa to create a unique flavor profile.
  • Serve chili with toppings of your choice to customize heat and creaminess.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.

Find it online: https://cookedbygrace.com/small-batch-chili-recipe/