small batch chili recipe

Written ByJenny Smyth Posted on
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The Best small batch chili recipe

I’m so excited to share with you my small batch chili recipe that’s been a staple in our household for years. I first discovered this recipe while visiting my grandmother in Texas, where chili is a beloved staple.

The rich, meaty flavor of the chili is a perfect comfort food for a chilly evening, and it’s also incredibly versatile. Whether you’re looking for a quick weeknight dinner or a hearty meal to feed a crowd, this recipe delivers.

I’ve tweaked it over the years to make it my own, adding in some personal touches that make it extra special. One of the things I love most about this recipe is its simplicity.

With just a few ingredients and no fancy techniques required, anyone can make this delicious chili. And yet, despite its ease, the flavors are deep and complex – perfect for impressing guests or satisfying your family’s cravings.

As a busy mom of two, I appreciate how quickly this chili comes together. In just 30 minutes, you can have a hot, satisfying meal on the table that’ll leave everyone asking for seconds.

And don’t even get me started on the leftovers – this chili only gets better with time. So if you’re looking for a new go-to recipe that’s both easy and impressive, look no further than this small batch chili.

Small Batch Chili

4.5 from 1815 votes

A hearty chili recipe scaled for two to three servings, perfect for a quick weeknight dinner. It uses ground beef, kidney beans, and a blend of spices for deep flavor without a long simmer.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 3Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chili

1 tablespoon olive oil
1/2 pound ground beef (80/20)
1/2 medium yellow onion, diced (about 3/4 cup)
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (15 ounces) kidney beans, drained and rinsed
1/2 cup beef broth
Optional toppings: shredded cheddar cheese, sour cream, chopped green onions

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5 to 6 minutes.
3Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pot.
4Reduce heat to medium and add diced onion to the pot.
5Cook, stirring occasionally, until the onion is soft and translucent, about 4 to 5 minutes.
6Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper, and cook until fragrant, about 1 minute.
7Return the browned beef to the pot.
8Pour in the undrained diced tomatoes, tomato sauce, drained kidney beans, and beef broth.
9Stir everything together until well combined.
10Bring the chili to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer, uncovered, for 20 minutes, stirring occasionally, until the chili has thickened slightly and the flavors have melded.
11Taste the chili and adjust seasoning with more salt and pepper if needed.
12Ladle into bowls and serve hot with your choice of toppings such as shredded cheddar cheese, a dollop of sour cream, or chopped green onions.

🔧Equipment

Large pot or Dutch oven (4-quart)
Wooden spoon
Measuring cups and spoons
Can opener
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 1050mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a milder chili, omit the cayenne pepper. You can substitute ground turkey or a plant-based crumble for the beef. This chili tastes even better the next day after the flavors have had time to meld in the refrigerator.

Watch Video Of How Small Batch Chili Works

This small batch chili recipe is always a good idea for any occasion – whether you’re feeding a crowd or just need something comforting after a long day.

It’s easy to customize to suit your family’s tastes and can be made ahead of time for convenience.

One of my favorite things about this recipe is how well it freezes – making it perfect for meal prep or storing leftovers for later.

❓ Frequently Asked Questions About Small Batch Chili

Q: What type of meat should I use in this recipe?

For this small batch chili recipe, I recommend using ground beef as it’s classic choice and provides the best flavor. You can also use ground turkey or ground pork if you prefer.

Q: Can I make this recipe in advance?

Yes, you can make this small batch chili up to 3 days in advance and store it in an airtight container in the refrigerator.

Q: How do I reheat this chili?

To reheat this chili, simply place it in the microwave or on the stovetop over low heat until warmed through.

Q: Can I customize this recipe to suit my family’s tastes?

Absolutely! This small batch chili recipe is super adaptable to your family’s preferences. Feel free to add your favorite toppings or spices to make it your own.

Q: What are some good side dishes to serve with this chili?

Serve with some crusty bread or cornbread for dipping into the rich broth.

Q: Can I use canned beans instead of cooking them from scratch?

Yes, you can use canned beans if you’re short on time but keep in mind that they may affect the texture of the dish.

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