The Best Classic Chili Recipe for Two

The Best classic one pot Chili recipe is quick and simple. RWith just one pot or dutch oven and a few simple ingredients and seasonings you have a heart meals for any night of the week.

Growing up my father was the  Chili maker in our house and he made the best classic chili with just a few simple ingredients.  He always said the secret was to use ground beef that has enough fat,  a good choice is to use an 80% lean beef with 20% fat.

Chili tastes even better the next day or even a few hours later in the day, so make a pot of chili on a Sunday morning and reheat for Sunday dinner. 

Cooking the Chili in a dutch oven makes this recipe a simple one-pan meal. 

What to Serve with Chili?

Top your Chili with a dollop of sour cream and serve fresh baked cornbread on the side.  Simple, Classic, and Easy.

Another way I love to serve chili is to make chili burritos, use a large flour tortilla and fill with Chili then top with sour cream and avocado.  Roll up the filled tortilla the same way you would a burrito.  So Yummy!!

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Classic Chili Recipe for Two

Yield: 2-3 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

The Best Classic Chili – This simple chili recipe uses just one pan and a few simple ingredients and seasonings.

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Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1/2 green bell pepper, diced
• 4 cloves garlic, minced
• 1/2 pound ground beef (20 percent fat)
• 1/8 teaspoon cayenne powder
• 1–1/2 tablespoons chili powder
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes
• 1 (5 ounce) can tomato sauce
• 1 teaspoon fresh squeezed lime juice
• 1/4 teaspoon red pepper flakes

Instructions

1. Heat oil in a 3 quart dutch oven  over medium-high heat and saute the onions, green pepper and garlic until soft, about 3 minutes.
2. Add the ground beef and using a wooden spoon break up the meat, then add  the cayenne powder and chili powder, cook the ground beef  thoroughly stirring occasionally to brown and cook evenly.
3. Add the kidney beans, diced tomatoes, lime juice, and tomato sauce and bring to a simmer.
4. Sprinkle the red pepper flakes over the chili. Lower heat to medium and continue cooking for 30 minutes

Notes

Serve with warm cornbread or flour tortillas.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 618 Total Fat: 30g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 101mg Sodium: 1043mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 14g Sugar: 13g Sugar Alcohols: 0g Protein: 45g

The nutritional information provided here are estimates and are not calculated by a registered dietitian.

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