It’s finally fall!!
When it gets chilly I really crave chili. Basic, easy, no frills, take it or leave it chili. But the issue I usually have with it is buying what seems like a thousand ingredients and eating the chili for what seems like a year because I have so many leftovers. Now, I’m not knocking leftovers – I truly, truly love them. I just hate eating the same thing for a week straight because I make so much of it!
I recently stumbled upon Christina’s blog, Dessert for Two, and it was a breath of fresh air – recipes that are trimmed down to only make a few servings. AH HA! Perfect for a chick who lives alone and loves to cook. As fate would have it, she posted a great chili recipe just the other day – days before fall hit!
As soon as I saw this I knew I’d have to make it and also share with you! So cozy up in those fall sweaters, grab a spoon, and get ready for Ground Beef Chili for Two.
Ground Beef Chili for Two (Yields ~2-4 Servings)
What you’ll need:
1/2 of a medium onion, diced
2 cloves garlic, minced
4-ounce can of fire-roasted green chiles (spicy or mild)
3 tablespoons chili powder
14 ounce can of crushed tomatoes
14 ounce can of chili beans (or kidney beans), rinsed and drained
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
chili toppings: sour cream, cheddar, cilantro, chips, etc
- In the bottom of a small stockpot, add the beef and diced onion. Turn the heat to medium-high, and cook while stirring frequently until the beef is cooked through and no pink remains.
- Next, add the garlic, green chiles, and chili powder and cook while stirring for 1 minute.
- Finally, add the crushed tomatoes and beans.
- Stir everything together, add the salt and pepper, and bring to a simmer.
- Let the chili simmer with the lid on for at least 20 minutes or up to 1 hour.
- Taste the chili before serving, and add extra salt and pepper, if needed.
- Divide into bowl, and serve with toppings.