Description
This Easy Crock Pot Chili for Two is a flavorful and hearty meal perfect for a cozy night in. Made with ground beef, kidney beans, and a blend of spices, this chili simmers slowly to develop deep, rich flavors. It’s simple to prepare and perfect for small servings, making it ideal for couples or solo diners looking for comfort food with minimal effort.
Ingredients
Scale
Meat and Aromatics
- ½ pound ground beef or other ground meat
- 1 small onion, chopped or 1 tablespoon dry chopped onions
- 1 clove garlic, minced
Chili Base
- 8 ounces canned tomato sauce
- 15.5 ounces canned dark red kidney beans, rinsed and drained
- 1 ½ tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- ½ teaspoon cumin
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
- ½ cup water (optional but recommended)
Instructions
- Brown the Meat and Aromatics: Heat a skillet over medium-high heat and add the ground meat. Stir constantly for about 2 minutes, then add the chopped onion and continue cooking. When the meat is nearly browned, about 4 to 5 minutes in total, add the minced garlic. Cook until the meat is fully browned and aromatic. Drain any excess fat and transfer the mixture to a small crock pot.
- Prepare Beans: Rinse and drain the canned kidney beans thoroughly. Add these beans directly into the crock pot with the meat and onion mixture.
- Add Remaining Ingredients and Cook: Pour in the canned tomato sauce, chili powder, Worcestershire sauce, cumin, salt, ground black pepper, and the optional ½ cup water. Stir the ingredients together to combine evenly. Cover the crock pot and cook on low heat for 8 hours or on high heat for 4 hours until the chili is thick, hearty, and the flavors are well melded.
Notes
- Using ground turkey or chicken can be a leaner alternative to beef.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños.
- If your crock pot runs hot, opt for the low setting to prevent burning.
- The optional water helps achieve your desired chili consistency—add less for thicker chili.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
