Amy and I are mostly cooking for just the two of us these days. As empty nesters, it can be tricky to find recipes that don’t leave us with piles of leftovers but are still satisfying to make and eat. This chili has become one of our go-to meals. It’s straightforward, uses ingredients we almost always have on hand, and is perfectly scaled for 2-3 servings (with a little left over for lunch) Of course, if you’re feeding more than two people, this recipe is easy to double, triple, or even more. It’s built around the basics—our own grass-fed ground beef, pantry staples like beans and tomatoes, and a few simple seasonings. We use butter for cooking, which adds a rich base to the chili. It’s practical, adaptable, and fits well into our routine.

Chili Recipe (For Two or Three)

Ingredients:

• 1 pound ground beef
• 1 can pinto beans (drained and rinsed)
• 1 can diced tomatoes (undrained)
• 1 small can tomato paste (6 ounces)
• 1 diced Red Pepper (optional)
• 1 cup beef broth (adjust based on desired consistency)
• 1 medium onion (diced)
• 2-3 cloves garlic (minced)
• 1.5 tablespoons chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon Worcestershire sauce (optional, for added depth)
• Salt and black pepper to taste
• Butter (for sautéing)

Instructions:

Brown the Ground Beef:

Heat a large pot or Dutch oven over medium heat. Add a small amount of cooking oil and brown the ground beef, breaking it apart with a wooden spoon. Lightly season with salt and pepper. Once cooked, remove the beef from the pot and set aside.

Sauté the Onion and Garlic:

In the same pot, add a little more oil if needed. Sauté the diced onion over medium heat until softened (about 3-4 minutes). Add the minced garlic and cook for another minute, stirring frequently.

Add Spices and Seasoning:

Stir in the chili powder, smoked paprika, and cayenne pepper (if using). Toast the spices for 30 seconds to release their aroma.

Combine Ingredients:

Add the cooked ground beef back into the pot. Stir in the diced tomatoes, pinto beans, and tomato paste. Add 1 cup of beef broth and 1 teaspoon Worcestershire sauce (if using). Mix well.

Simmer:

Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot partially and simmer for 20-30 minutes, stirring occasionally. Add more broth if the chili is too thick.

Adjust Seasoning and Serve:

Taste the chili and adjust with additional salt, pepper, or chili powder as needed. Serve hot, garnished with shredded cheese, sour cream, or chopped green onions, if desired.

Total Cost:

Ground Beef: $10.59 Pinto Beans: $0.78 Diced Tomatoes: $0.72 Tomato Paste: $0.62 Beef Broth: $0.33 Onion: $0.31 Garlic: $0.15 Butter: $0.45 Spices Total: $1.01 Total Recipe Cost: $14.96

Cost per Serving (3 servings): $14.96 ÷ 3 = $4.99

Summary:

Each serving of this chili costs approximately $4.99 when using Tyner Pond Farm grass-fed ground beef and other ingredients sourced from Walmart. This calculation is based on dividing the total recipe cost by three servings. Note: Prices are based on available data and may vary by location and over time.   

FAQ's

Q: Can I double this chili recipe for a larger group?
Yes. This recipe is designed for 2–3 servings, but it easily doubles or triples without any adjustments.

Q: What type of beef works best in this chili?
We use grass-fed ground beef from Tyner Pond Farm, which adds rich flavor and higher nutrient density compared to conventional beef.

Q: How spicy is this chili?
The base recipe is mild, but you can add cayenne pepper, smoked paprika, or extra chili powder to adjust the heat to your preference.

Q: What can I substitute for pinto beans?
You can use black beans, kidney beans, or even a mix of different beans—whatever you have on hand.

Q: How much does this recipe cost per serving?
Using Tyner Pond Farm ground beef and common grocery ingredients, the cost is about $14.96 total, or $4.99 per serving.

Q: Can I make this chili ahead of time?
Yes. Chili often tastes even better the next day after the flavors meld. It keeps well in the fridge for 2–3 days.