Name: Small Batch Beef & Bean Chili for Two
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 1/2 tsp. Chili Powder; 1 tsp. Smoked Paprika; 1 tsp. Ground Cumin; 1/2 tsp. Kosher Salt (I use Diamond Crystal brand); 1/2 tsp. Garlic Powder; 1/2 tsp. Onion Powder; 1/4 tsp. Cayenne Pepper (optional); 2 tsp. Olive Oil; 1 cup chopped Yellow Onion; 1/2 tsp. Kosher Salt; 8 oz. Ground Beef (80/20 or 85/15); 2 tbsp. Homemade Chili Seasoning ((above recipe or storebought)); 1 tbsp. Tomato Paste; 3 cloves Garlic (minced); 15 oz. Crushed Tomatoes; 15 oz. Black Beans (drained, not rinsed); 1 cup Beef Broth; 1 tbsp. Light Brown Sugar; 10 Dark Chocolate Chips; freshly cracked Black Pepper (to taste)

Servings: 2 bowls (about 1 quart / 4 cups) / Prep Time: 10 minutes / Cook Time: 40 minutes

I love chili, but I can only eat it for so many days in a row. 🤣 So, I designed this small batch beef and bean chili recipe to make about one quart of chili on the stovetop, and it comes together in about an hour! It’s a blend of ground beef, black beans, and a rich tomato-based sauce.

A bowl full of hearty beef and bean chili for two people, topped with shredded cheese, sour cream, green onions. A spoon rests inside the bowl and another bowl and a linen rest nearby.

Chili is one of those recipes everyone feels strongly about. Everyone has their own preferences for spice level, meat to bean ratio, and thickness. My small batch beef and bean chili recipe strikes a really nice balance, as it’s made with a full (15 oz.) can of black beans, a 1/2 pound (8 oz.) of ground beef, and a flavorful homemade chili seasoning (store-bought chili seasoning works great, too!).

This recipe is inspired by the classic Midwestern-style chili I fell in love with at a dive bar during my college years (RIP Quinton’s), where they served it in a bread bowl. It had this rich, hearty, comforting flavor and thickness that wasn’t overly chunky or tomato-heavy. So, I tried to replicate that with this easy chili recipe, and I hope you love my version! Keep reading for tips, tricks, ways to make it yours, and step-by-step instructions.

Ingredients

For the Chili Seasoning:

2 1/2 tsp. Chili Powder
1 tsp. Smoked Paprika
1 tsp. Ground Cumin
1/2 tsp. Kosher Salt
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/4 tsp. Cayenne Pepper (optional)

For the Chili:

2 tsp. Olive Oil
1 cup chopped Yellow Onion
1/2 tsp. Kosher Salt, plus more to taste
8 oz. Ground Beef (80/20 or 85/15)
Homemade Chili Seasoning (or 1 1/2 tbsp. store-bought chili seasoning)
1 tbsp. Tomato Paste
3 cloves Garlic, minced
1 can (15 oz.) Crushed Tomatoes
1 can (15 oz.) Black Beans, drained (not rinsed)
1 cup Beef Broth
1 tbsp. Light Brown Sugar
10 Dark Chocolate Chips
freshly cracked Black Pepper, to taste

Optional Toppings:

Sour Cream
Cheddar Cheese
Green Onions
Red Onions
crushed Ritz Crackers, Corn Chips, or Tortilla Chips
Avocado

Ingredients needed to make a small batch of homemade chili laid out on a marbled surface and labeled.

Ingredient Notes & FAQs

Ground Beef → An 80/20 blend (which means it has 20% fat content) is great for chili. You want that meaty, full flavor. 85/15 ground beef also works for a slightly leaner option! I personally don’t drain any grease from the pan when cooking chili (it’s all about the hearty flavor). If you want to, you can.

Can I use ground turkey?
Yes! Ground turkey or chicken work, but both will be VERY lean, so cook it in a tablespoon of butter or oil to add some flavor and moisture.

Black Beans → I know they’re not super traditional, but I love them in this chili. For a more traditional chili, use a can of chili beans or red kidney beans. For extra protein (and a very bean-y chili), add more beans! Also add extra broth if the chili gets too thick.

Beef Broth→ Beef broth or beef stock will work. (Store-bought or a homemade version are both great options.) If you’re sensitive to salt, look for a low-sodium version. For more protein, look for beef bone broth.

Dark Chocolate Chips→ Don’t sleep on these! They add a depth and richness to the chili, but NOT a chocolate flavor! Chopped dark chocolate from a bar will also work – I’d use about 2 tablespoons of chopped chocolate.

You can use leftover ground beef in this Small Batch Stuffed Pepper Soup recipe, or this Small Batch Ground Beef & Black Bean Taco Soup. Both recipes also use 8 oz. of ground beef, and are perfect small batch soups for cold nights.

A bowl of hearty chili with ground beef and beans with shredded cheese, sour cream, and green onions on top. A woman's hands are holding the bowl and holding a spoon above it.

Step-By-Step Recipe Guide

See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making this Small Batch Chili recipe.

Directions

Step One: Make the Chili Seasoning. In a small bowl, stir the Chili Seasoning Ingredients together. Set aside.

Step Two: Cook the Onions. In a large saucepan or medium pot over medium heat, add 2 teaspoons of Olive Oil. Once the oil is hot, stir in 1 cup chopped Onions with 1/2 teaspoon Kosher Salt. Cook for 3-4 minutes, stirring occasionally, until softened.

Chopped onions cooking in the bottom of a ceramic pot.

Step Three: Cook the Ground Beef. Add 8 oz. Ground Beef to the pot and cook, breaking it into small pieces as it cooks, until it starts to brown (about 3 minutes). Stir in the Chili Seasoning and cook for another 3-4 minutes until the ground beef is cooked.

Ground beef and onions cooking in a ceramic pot.

Ground beef and onions cooking in a ceramic pot and being stirred with a wooden spatula.

Step Four: Stir in Tomato Paste and Garlic. Clear a small section at the bottom of the pot and add 1 tbsp. Tomato Paste. Cook for 1-2 minutes, until slightly darker in color. Stir in 3 cloves Minced Garlic, mixing it into the tomato paste and ground beef.

A woman's hand squeezing a tube of tomato paste into the bottom of a ceramic pot with cooked ground beef and onions.

A wooden spatula stirring tomato paste into a pot of cooked ground beef and onions.

Step Five: Add Remaining Ingredients. Stir in 1 can (15 oz.) Crushed Tomatoes, 1 can (15. oz.) of drained (not rinsed) Black Beans, 1 cup Beef Broth, 1 tbsp. Brown Sugar, and about 10 Dark Chocolate Chips. Stir well and bring to a gentle boil. Reduce the heat to medium-low and let the chili simmer for at least 20 minutes, stirring occasionally. Carefully taste and season with more salt and/or black pepper while it simmers.

A glass measuring cup of beef broth being poured into a pot of black beans and crushed tomatoes.

A wooden spatula stirring a pot of hearty small batch chili with a few chocolate chips in it.

Step Six: Serve. Divide the chili between two bowls, add your favorite toppings, and serve. Enjoy!

A ladle full of hearty beef and bean chili hovering above a pot of the cooked chili.

Recipe Tips & Tricks

Choosing the Ground Beef: Fat means flavor, that’s why I use an 80/20 or 85/15 beef to fat ratio. Using lean ground beef (like 90/10 or 93/7) won’t have as much flavor. The same goes for other ground meats like turkey or chicken. You’re welcome to use your preferred protein, but just know before you swap them that the flavor and texture will slightly change!
Add the spices before the meat browns. This is an easy hack to make the sure the spices are really flavorful! They’ll “bloom” as they react to the heat in the pan with the meat, and really absorb into the meat as it cooks.
Cook the Tomato Paste. This is the key to developing a deep, rich flavor from the tomato paste. Push the ground beef and onions aside to clear a space at the bottom of the pot, add the tomato paste, and cook it in that cleared spot until it’s deep red and fragrant. Then mix it into the ground beef.
Don’t skip the chocolate. I’m telling you, this is the absolute key to that rich, great flavor!

Ways to Customize this Recipe

Add more Veggies: Toss in red bell pepper, green bell pepper, corn, diced tomatoes, or whatever else you like in chili!
Add more Beans (Protein): Chili beans, red kidney beans, and pinto beans are all great additions if you want more protein! I’d also add extra broth just to keep it from being thick.
Make a Spicy Chili: Shake in a few dashes of hot sauce, add some fresh jalapeños with the veggies, or add a generous pinch of crushed red pepper to the chili seasoning for extra heat.
Make a Vegetarian Chili: Swap ground beef for another can of beans (like kidney beans, more black beans, or chili beans), and swap the beef broth for vegetable broth.
Brighten it Up: Stir a squeeze of apple cider vinegar or fresh lime juice before serving.

This recipe is designed to make 2-3 servings, but you can always double or triple it if needed. There’s a slider bar located down in the recipe card (by “servings”) that can be adjusted to the amount of servings you’re looking for! 🙂 Just FYI, if you’re into this recipe and would like to see more small batch recipes, sign up for my weekly newsletter! I have so many easy comfort food recipes, all designed for about two people.

How to Store and Reheat Leftovers

In the Refrigerator:
Let leftover chili cool completely, then keep in an airtight container in the fridge for up to 3 days.

Reheat Leftovers:

Stove top: Reheat leftover soup in a medium pot or saucepan on medium-low heat, stirring frequently, until heated through.
Microwave: Warm in 20 second bursts, stirring in between bursts, until heated through.

More Small Batch Soup Recipes

Easy Small Batch Stuffed Pepper Soup
My favorite Roasted Red Pepper + Chorizo Soup
Awesome Small Batch White Chicken Chili
Another hearty beef favorite Ground Beef & Bean Taco Soup
Brand new Small Batch Chicken Noodle Soup

This is the kind of chili that’s meant for those cold nights, cuddling up with a big bowl all to yourself, and maybe a piece of cornbread for dunking. 🙂 If you make it, leave a comment and let me know what you think! If you customized it in any way, doubled the recipe, etc., I always love to hear about it. If you share it on IG, tag me so I can share with everyone, too!

xx Sara.