Cook-Off Chili for Two

Dinner | October 27, 2014 | By

When it’s cold out I start thinking about this chili!  There is nothing better to warm you up and make you feel all cozy and comforted like a hot bowl of chili with melted cheddar cheese on top!  We add sour cream to cool it down a little from the jalapeno kick.  Everytime I make this for anyone they always ask for the recipe.  I have a family member who made this recipe and won the chili cook-off at his church!  I usually make the full recipe because there is always someone besides my husband and I that want some, but for the purposes of cooking for two I’m cutting the recipe in half so it’s more appropriate for just two people.  If you want a lot of leftovers or you’re having company then head over to my entertaining page for the full recipe there, Cook-Off Chili.  

Cook-Off Chili

This recipe comes together so quickly and doesn’t take long to cook at all.  I’d say it takes me close to an hour from start to finish.  I like prepping my veggies ahead of time and storing them in a ziploc bag so that I can just grab them out of the fridge when it’s time to cook!

Cook-Off Chili

Just start browning your ground beef and add 1/2 tsp of chili powder and 1/4 tsp of cumin in a Dutch oven.  While the meat is browning I chop all my veggies if I haven’t done it ahead of time.  Drain the meat and set it aside for now.  You’ll take the same Dutch oven you browned your beef in and add 1 Tbsp of oil, I use canola oil.  Toss in your chopped vegetables and saute until tender (about 10 minutes).  Add your ground beef to the vegetables along with the tomato sauce, chili beans, water, tomato paste, salsa and 2 Tbsp chili powder.  Cover and simmer for 20 minutes.  Next, you add the kidney beans, beer, but only half a bottle, just drink the rest while you’re cooking, that’s the perk of cooking chili! 🙂 ripe olives and 1/4 tsp cumin, stir it well but be gentle with the beans and just simmer them gently or they’ll disentegrate.  Simmer for another 15 minutes, uncovered this time, or until you’re ready to eat. 

When I was adapting this recipe for two I could have done away with the kidney beans because you have chili beans in the chili already but I like the firmer texture of the kidney beans so I kept them in.  I serve this with grated cheddar cheese, sour cream, hot sauce and tortilla chips!  This will seriously rock your socks off!  Just remember to put them back on or your feet will get cold! 😀 

Cook Off Chili

Cook-Off Chili for Two
Serves 2
Warm, comforting chili seasoned with the smoky flavors of cumin, spicy jalapenos and the malty flavor of beer!
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Total Time
1 hr
Total Time
1 hr
For the ground beef mixture
  1. 1 pound ground beef
  2. 1/2 tsp chili powder
  3. 1/4 tsp gound cumin
For the chili
  1. 1 large onion, chopped
  2. 2 cloves garlic, minced
  3. 1/2 jalapeno, minced
  4. 1 Tbsp vegetable oil
  5. 1 (15 oz) can tomato sauce
  6. 1 (15 oz) can Mexican-style chili beans, undrained
  7. 1/2 cup of water
  8. 1/2 of a 6 oz can of tomato paste (freeze the rest in a ziploc bag)
  9. 1/4 cup of salsa (jalapeno if you can find it)
  10. 2 Tbsp chili powder
  11. 1 (16 oz) can red kidney beans, drained
  12. 1/2 of a 12 oz beer
  13. 1 (2 1/2 oz) can sliced ripe olives, drained
  14. 1/4 tsp ground cumin
  15. Salt and Pepper to taste
  16. Hot sauce to taste
  17. Shredded Cheddar cheese
  18. Sour cream
  19. Tortilla chips
  1. Cook ground beef, 1/2 tsp chili powder, and 1/4 tsp cumin in a Dutch oven until meat is browned, stirring to crumble meat. Drain and set aside.
  2. Saute chopped onions, garlic, and jalapeno pepper in oil until tender.
  3. Add ground beef mixture.
  4. Stir in tomato sauce, chili beans, water, tomato paste, salsa, and 2 Tbsp chili powder.
  5. Cover and simmer 20 minutes.
  6. Add kidney beans and next 5 ingredients, stirring well. Simmer 15 minutes or until ready to serve. Serve chili with cheese, sour cream and tortilla chips.
Adapted from 5-Star Recipes, Southern Living
Adapted from 5-Star Recipes, Southern Living
Two Delicious