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Stovetop Single-Serving Beef Chili

Prep 10 min Cook 25 min Difficulty 2/5

Simple stovetop chili for one with beef, beans, tomatoes, and spices—ready in about 35 minutes.

Why this recipe works

This recipe makes a comforting, single-serving beef chili on the stovetop. It’s ideal for a quick weeknight dinner or when you want precise portion control without extra portions frozen.

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Key takeaways

One-pan, single-serving chili you can whip up fast.
Flavor builds with toasting spices and browning beef.
Adjust salt and heat to taste and enjoy with toppings.

Recipe guide

This recipe makes a comforting, single-serving beef chili on the stovetop. It’s ideal for a quick weeknight dinner or when you want precise portion control without extra portions frozen.

A hearty, controllable chili you can make solo in one pan.

  • One-pan, single-serving chili you can whip up fast.
  • Flavor builds with toasting spices and browning beef.
  • Adjust salt and heat to taste and enjoy with toppings.

Step 1: Brown aromatics and beef

Sauté aromatics and beef: heat oil, soften onion and bell pepper with salt. Push veg to the side, sear beef until browned. This builds flavor and texture in a small batch.

Step 2: Simmer sauce with beans

Build the chili: add garlic, tomato paste, toast spices, then pour in stock. Stir in crushed tomatoes, beans, Worcestershire, brown sugar, and remaining salt. Simmer to thicken and meld flavors.

Step 3: Finish and serve

Finish and serve: adjust seasoning, optional lime juice, rest briefly, and serve with sour cream/yogurt, cilantro, and a lime wedge.

Ingredients

  • 150 g ground beef (80/20)
  • 1 tablespoon vegetable oil
  • 1/2 small yellow onion, finely chopped (~60 g)
  • 1 small garlic clove, minced
  • 1/2 small red bell pepper, diced (~60 g)
  • 1 tablespoon tomato paste
  • 200 g canned crushed tomatoes (about 3/4 cup)
  • 100 g canned red kidney beans, drained and rinsed (about 1/2 cup)
  • 60 ml beef or chicken stock (1/4 cup)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (optional, to taste)
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon kosher salt (adjust to taste)
  • 1/8 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh cilantro (for serving)
  • 1 tablespoon sour cream or plain yogurt (for serving)
  • 1 lime wedge (for serving)

Instructions

  1. Heat a small saucepan or skillet over medium heat, add oil, then the onion and red bell pepper with a small pinch of salt; cook, stirring, until softened and lightly golden, 5–7 minutes.
  2. Stir in garlic and cook until fragrant, about 30 seconds.
  3. Push vegetables to the edges; add beef to the center, season with about half the salt and all the black pepper, raise heat to medium-high, and cook 1–2 minutes undisturbed to brown.
  4. Break up the beef and cook until well browned with a few crispy bits and no pink remains, 3–4 minutes more; spoon off excess fat if there’s a puddle, leaving a thin coating in the pan.
  5. Stir in tomato paste and cook until it darkens and smells sweet, about 1 minute.
  6. Sprinkle in chili powder, smoked paprika, cumin, and cayenne; toast 30 seconds, stirring.
  7. Pour in the stock and scrape up any browned bits.
  8. Stir in crushed tomatoes, beans, Worcestershire, brown sugar, and the remaining salt; bring to a gentle simmer.
  9. Simmer uncovered on medium-low, stirring occasionally, until thick, glossy, and a spoon dragged through leaves a brief trail, 12–15 minutes; add a splash of water or stock if it gets too thick, or keep simmering if thin.
  10. Taste and adjust salt, heat, and sweetness; add a small squeeze of lime to brighten if desired, then let rest off heat 3–5 minutes.
  11. Serve in a warm bowl topped with sour cream or yogurt and cilantro, with the lime wedge on the side.

FAQs

Can I scale this recipe? Yes. It scales: keep the pan size similar and adjust simmer time slightly if doubling.
What can I substitute for crushed tomatoes? If you don’t have crushed tomatoes, use tomato sauce or diced tomatoes and adjust simmer time.
How long do leftovers last? Leftovers keep 2–3 days in the fridge; reheat gently on the stovetop.