Chili Con Carne for Two
Warm up your evening with this flavorful and comforting Chili Con Carne for Two—a cozy, one-pot wonder that packs bold spices into every bite. Perfectly portioned to serve two, this recipe combines tender ground beef, hearty kidney beans, and a medley of vibrant seasonings, including chili powder, smoked paprika, and cumin, simmered to perfection in a rich tomato base. Ready in under an hour, this dish is both satisfying and ideal for busy weeknights or intimate dinners. Customize your bowl with garnishes like fresh cilantro, creamy sour cream, or gooey cheddar cheese for the ultimate comfort food experience. Whether you're craving a quick dinner or a relaxed cozy meal, this chili delivers the perfect balance of spice, flavor, and warmth.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 0.5 medium, diced yellow onion
- 2 minced garlic cloves
- 0.5 pound ground beef
- 1 cup canned diced tomatoes
- 1 tablespoon tomato paste
- 0.5 cup (cooked, drained, or canned) kidney beans
- 0.5 cup beef or chicken broth
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon (adjust to taste) cayenne pepper
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 1 tablespoon, chopped fresh cilantro (optional)
- 1 tablespoon sour cream (optional)
- 2 tablespoons shredded cheddar cheese (optional)
Instructions
Heat the olive oil in a medium saucepan or skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pan, breaking it up with a spoon. Cook until browned and no longer pink, about 5-6 minutes. Drain any excess grease if necessary.
Stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes, tomato paste, kidney beans, and beef or chicken broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the chili simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or spices if needed.
Serve the chili hot in bowls. Garnish with freshly chopped cilantro, a dollop of sour cream, and a sprinkle of shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.2 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
