Small Batch Beef & Bean Chili for Two

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

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.

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.

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