Description
Scaled-down chili recipe perfect for two people in a small saucepan. Quick 30-minute dinner with ground beef, beans, and cozy flavors for small households.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 can (15 ounces) kidney beans or chili beans, drained and rinsed
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- For Serving: Shredded cheddar cheese, Sour cream, Sliced green onions, Tortilla chips
Instructions
- Heat olive oil in a medium saucepan over medium heat until shimmering.
- Add ground beef and diced onion to the saucepan. Break meat apart with a wooden spoon and cook for 5-6 minutes until beef is browned and onion is softened.
- Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
- Drain excess grease from the saucepan if needed, then return meat mixture to the heat.
- Sprinkle chili powder, cumin, smoked paprika, salt, black pepper, and sugar over the beef mixture. Stir for 1 minute to toast the spices.
- Stir in tomato paste and cook for 30 seconds until slightly darkened.
- Pour in diced tomatoes with their juices, drained beans, beef broth, and balsamic vinegar. Stir well to combine all ingredients.
- Bring the mixture to a low boil over medium-high heat, then reduce heat to medium-low and maintain a gentle simmer.
- Cover the saucepan and simmer for 15-20 minutes, stirring occasionally, until the chili thickens and flavors meld together.
- If the chili seems too watery, remove the lid and simmer for 5 more minutes uncovered to thicken.
- Serve hot in bowls topped with shredded cheese, sour cream, sliced green onions, and tortilla chips on the side. Ground beef must reach an internal temperature of 160°F for food safety.
Notes
- Use 90 percent lean ground beef to minimize excess grease.
- A medium saucepan with at least 2-quart capacity prevents boiling over.
- Add garlic near the end of browning the meat to prevent burning.
- Balsamic vinegar adds depth and balances tomato acidity.
- Let the chili rest for 5-10 minutes off the heat before serving to let flavors settle and sauce thicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American