Recipes and Cooking Small-Batch Chili 4.8 (4) 1 Review Sometimes you just need a few bowls of chili instead of a big batch. Luckily, you can make this chili recipe for two! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound ground beef ½ cup chopped green sweet pepper (1 small) ½ cup chopped onion (1 medium) 2 teaspoon minced garlic (4 cloves) 1 15 ounce can tomato sauce 1 15 ounce can red kidney beans, undrained 1 14.5 ounce can diced tomatoes, undrained 2 - 3 teaspoon chili powder ½ teaspoon salt ½ teaspoon dried basil, crushed ¼ teaspoon ground black pepper Shredded cheddar cheese (optional) Dairy sour cream (optional) Bottled hot pepper sauce (optional) Directions In a large saucepan or Dutch oven cook and stir ground beef, green pepper, onion, and garlic until meat is brown and onion is tender; drain off fat. Stir in tomato sauce, kidney beans, tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. If desired, top each serving with cheese and/or sour cream. If desired, pass hot pepper sauce. Chili for Two: Prepare as above, except cut all ingredients in half. Cincinnati-Style Chili: Prepare as above, except omit green sweet pepper. With tomato sauce, add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper. Omit basil and optional garnishes. Serve each serving of chili over 1/2 cup hot cooked spaghetti and top with 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onions, and/or 1/4 cup additional kidney beans. Rate it Print Nutrition Facts (per serving) 381 Calories 15g Fat 35g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 381 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 71mg 24% Sodium 1265mg 55% Total Carbohydrate 35g 13% Protein 32g Calcium 111.1mg 9% Iron 5.2mg 29% Potassium 905mg 19% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.