Description
This Easy Crock Pot Chili for Two is a satisfying and flavorful dish perfect for a cozy meal. Combining ground beef, kidney beans, and a blend of spices, this chili simmers slowly in a crock pot to develop a rich, hearty flavor. Ideal for a small household, this recipe balances convenience with homestyle comfort, delivering a delicious and warming bowl of chili with minimal hands-on time.
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
Base and Beans
- 8 ounces canned tomato sauce
- 15.5 ounces canned dark red kidney beans, rinsed and drained
Spices and Seasonings
- 1 ½ tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- ½ teaspoon cumin
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
Optional
- 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 to break it up as it cooks. After about 2 minutes, add the chopped onion and continue to cook until the meat is nearly browned, around 4 to 5 minutes from the start. Add the minced garlic and cook until fragrant and the meat is fully cooked through. Drain excess fat from the pan.
- Transfer to Crock Pot: Move the browned meat and aromatics mixture into a small crock pot to prepare for slow cooking.
- Prepare Beans: Rinse and drain the canned kidney beans thoroughly to reduce sodium and remove any canning liquids. Add the beans directly to the crock pot with the meat mixture.
- Add Remaining Ingredients and Stir: Pour in the canned tomato sauce, chili powder, Worcestershire sauce, cumin, salt, ground black pepper, and the optional water. Stir well to evenly combine all ingredients.
- Cook the Chili: Cover the crock pot and cook on low heat for 8 hours or on high heat for 4 hours. This slow cooking process allows the flavors to meld beautifully and results in a thick, hearty chili perfect for serving.
Notes
- For a spicier chili, add cayenne pepper or hot sauce according to taste.
- If you prefer a thicker chili, use less water or cook uncovered for the last 30 minutes.
- This recipe works well with alternative proteins like ground turkey or plant-based meat substitutes.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, or chopped green onions for extra flavor.
