Description
The Pioneer Woman Chili is a hearty, flavorful one-pot meal packed with ground beef, beans, and a robust blend of spices simmered in a rich tomato base. Perfect for cozy dinners, this recipe delivers a classic chili experience with a comforting, well-balanced taste and satisfying texture.
Ingredients
Scale
Meat
- 2 pounds ground beef
Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Vegetables & Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
Tomatoes & Broth
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1/4 cup tomato paste
- 1 cup beef broth
Spices
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Brown the Beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef until no pink remains, breaking it up as it cooks. Drain any excess fat to avoid greasy chili.
- Sauté Onion and Garlic: Add the diced onion to the pot and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add Spices: Sprinkle in chili powder, cumin, oregano, salt, black pepper, and optional cayenne pepper. Cook the spices with the beef and onions for about 1 minute to release their flavors.
- Combine Tomatoes, Beans, and Broth: Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir in the drained and rinsed kidney and pinto beans. Mix everything thoroughly to combine all ingredients well.
- Simmer the Chili: Bring the chili mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 45 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Adjust Seasoning and Serve: Taste the chili and adjust seasoning if needed, adding more salt or spices to your preference. Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
- Drain the excess fat after browning the beef to keep the chili from becoming greasy.
- Simmering the chili allows the flavors to blend deeply, so don’t rush this step.
- Feel free to add extra vegetables such as bell peppers or jalapeños for additional flavor and heat.
- This chili can be made a day ahead and often tastes even better the next day as flavors develop.
- Top with cheese, sour cream, avocado, or fresh cilantro to customize your bowl.
