Description
This Crock Pot Chili for Two is a hearty and flavorful meal perfect for a cozy dinner. Made with ground beef, kidney beans, and a blend of spices, this easy slow-cooker recipe yields tender, savory chili with minimal prep time and maximum taste.
Ingredients
Main Ingredients
- ½ pound ground beef (or other ground meat)
- 1 clove garlic (minced)
- 1 small onion (chopped or 1 tablespoon dry chopped onions)
- 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
- ⅛ teaspoon ground black pepper
- ½ cup water (optional but recommended)
Instructions
- Brown the Meat and Sauté Aromatics: Add the ground meat to a preheated skillet over medium-high heat, stirring constantly. After about 2 minutes, add the chopped onion. When the meat is nearly browned, about 4 to 5 minutes from the start, add the minced garlic. Cook until browned and fragrant, then drain any excess fat.
- Prepare Beans: Rinse and drain the canned dark red kidney beans thoroughly to remove excess sodium and improve texture. Set aside.
- Combine Ingredients in Crock Pot: Transfer the browned meat mixture to a small crock pot. Add the rinsed kidney beans, tomato sauce, chili powder, Worcestershire sauce, cumin, salt, ground black pepper, and the optional water. Stir well to combine all ingredients evenly.
- Cook the Chili: Cover the crock pot and cook on low heat for 8 hours or on high heat for 4 hours. This slow cook allows flavors to meld and results in a rich, hearty chili perfect for two servings.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adding the optional ½ cup water helps to prevent the chili from becoming too thick but can be adjusted based on preferred consistency.
- For added heat, consider including a pinch of cayenne pepper or diced jalapeños.
- This recipe is easy to double or triple for larger groups; adjust the crock pot size accordingly.
- Leftover chili stores well in the refrigerator for up to 3 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 4 hours on high or 8 hours on low
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
