There’s something magical about chili. It’s not just a dish—it’s an experience. Whether it’s bubbling away on a stovetop during a cold winter evening or served at a lively family gathering, chili has a way of bringing comfort and joy to any moment. The Pioneer Woman’s chili recipe, in particular, is the epitome of hearty, wholesome comfort food. It’s a classic that combines simplicity, rich flavors, and a touch of spice, making it a staple for chili enthusiasts everywhere.
For me, chili has always been more than just a meal. It’s a reminder of childhood evenings when the whole house smelled of slow-cooked spices, and we gathered around the table for a steaming bowl, each person personalizing their serving with a mountain of shredded cheese, a sprinkle of onions, or a dollop of sour cream. That’s the beauty of chili—it’s versatile, forgiving, and incredibly satisfying.
This recipe captures all the best things about chili: a rich tomato base, tender ground beef, creamy beans, and a blend of spices that warm you from the inside out. Whether you’re a seasoned cook or someone just dipping their toes into homemade recipes, this chili is guaranteed to impress.
Why You’ll Love This Recipe
- Hearty and Nourishing: Packed with protein and fiber, this chili will leave everyone feeling full and satisfied.
- Rich and Flavorful: A carefully crafted spice blend gives this chili its signature bold taste.
- Customizable: From the toppings to the spice level, you can make this dish truly your own.
- Crowd-Pleaser: Perfect for potlucks, game days, or weeknight dinners, this chili is universally loved.
Ingredients You’ll Need
- 2 pounds ground beef
- 2 cloves garlic, chopped
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina (corn flour)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- Shredded Cheddar cheese, for serving
- Chopped onions, for serving
- Tortilla chips, for serving
- Lime wedges, for serving
How to Make The Pioneer Woman’s Chili
Step-by-Step Instructions
1. Brown the Beef:
Start by heating a large pot over medium heat. Add the ground beef and chopped garlic. Cook the beef until it’s fully browned, breaking it into crumbles with a wooden spoon as it cooks. Once browned, drain any excess fat to keep the chili from becoming greasy.
2. Add the Flavorful Base:
Pour the tomato sauce into the pot with the browned beef. Then, add the chili powder, ground cumin, oregano, salt, and cayenne pepper. Stir everything together until the spices coat the beef evenly. At this stage, your kitchen will start to fill with the tantalizing aroma of chili spices.
3. Simmer for Depth of Flavor:
Lower the heat to a gentle simmer, cover the pot, and let the chili cook for 1 hour. This slow cooking process allows the flavors to meld together, creating a rich and robust chili. Be sure to stir occasionally to prevent sticking, and if the mixture becomes too thick, add a splash of water or beef broth.
4. Thicken the Chili:
In a small bowl, mix the masa harina with 1/2 cup of water, stirring until it forms a smooth slurry. Slowly pour this into the chili, stirring constantly. The masa harina not only thickens the chili but also imparts a subtle corn flavor that takes the dish to the next level.
5. Add the Beans:
Stir in the kidney beans and pinto beans, which add creaminess and heartiness to the chili. Let it simmer for another 10 minutes, just long enough to heat the beans through and allow them to absorb the flavors.
6. Serve and Enjoy:
Ladle the chili into bowls and let the fun begin with toppings. Add shredded Cheddar cheese for creaminess, chopped onions for a zesty crunch, tortilla chips for texture, and a squeeze of lime juice to brighten the flavors.
Helpful Tips
- Consistency Control: If you like a thinner chili, add more liquid during the cooking process. For a thicker chili, let it simmer uncovered for a longer time to reduce the liquid.
- Make It Your Own: Don’t hesitate to experiment with additional ingredients. Bell peppers, diced tomatoes, or even sweet potatoes can add new dimensions to your chili.
- Masa Harina Substitute: If you don’t have masa harina, finely ground cornmeal can work as an alternative. For a gluten-free version, ensure the cornmeal is certified gluten-free.
- Spice Level: Adjust the cayenne pepper based on your heat preference. A pinch more for spice lovers, or skip it entirely for a milder version.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Notes
This chili recipe is a classic foundation, but it’s also a blank canvas. Whether you’re adding more veggies, swapping in ground turkey, or playing with spice blends, it’s a dish that adapts beautifully to your preferences.
Nutritional Information
Per Serving (based on 8 servings):
- Calories: Approximately 430 kcal
- Protein: 25g
- Carbohydrates: 30g
- Dietary Fiber: 10g
- Sugars: 6g
- Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 950mg
Note: Nutritional values are estimates and may vary depending on ingredients used.
Frequently Asked Questions
1. Can I make this chili in advance?
Yes! Chili tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 4 days.
2. Can I freeze chili?
Absolutely! Chili freezes wonderfully. Let it cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.
3. Can I make this chili vegetarian?
Yes! Replace the ground beef with plant-based ground meat or use extra beans and vegetables like mushrooms and zucchini for a hearty vegetarian version.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Related Recipes
If you enjoyed this chili recipe, you might also love these comforting dishes:
Conclusion
The Pioneer Woman’s chili recipe is the ultimate comfort food. It’s easy to make, endlessly customizable, and perfect for feeding a crowd or meal prepping for the week. Whether you’re serving it on a chilly evening or adding it to your game-day spread, this chili is sure to become a favorite in your household. So grab your apron, gather your ingredients, and get ready to enjoy a bowl of chili that’s as comforting as a warm hug.
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The Pioneer Woman’s Chili: A Hearty Classic for Cozy Nights
Description
There’s something magical about chili. It’s not just a dish—it’s an experience. Whether it’s bubbling away on a stovetop during a cold winter evening or served at a lively family gathering, chili has a way of bringing comfort and joy to any moment. The Pioneer Woman’s chili recipe, in particular, is the epitome of hearty, wholesome comfort food. It’s a classic that combines simplicity, rich flavors, and a touch of spice, making it a staple for chili enthusiasts everywhere.
For me, chili has always been more than just a meal. It’s a reminder of childhood evenings when the whole house smelled of slow-cooked spices, and we gathered around the table for a steaming bowl, each person personalizing their serving with a mountain of shredded cheese, a sprinkle of onions, or a dollop of sour cream. That’s the beauty of chili—it’s versatile, forgiving, and incredibly satisfying.
This recipe captures all the best things about chili: a rich tomato base, tender ground beef, creamy beans, and a blend of spices that warm you from the inside out. Whether you’re a seasoned cook or someone just dipping their toes into homemade recipes, this chili is guaranteed to impress.
Ingredients
- 2 pounds ground beef
- 2 cloves garlic, chopped
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina (corn flour)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- Shredded Cheddar cheese, for serving
- Chopped onions, for serving
- Tortilla chips, for serving
- Lime wedges, for serving
Instructions
1. Brown the Beef:
Start by heating a large pot over medium heat. Add the ground beef and chopped garlic. Cook the beef until it’s fully browned, breaking it into crumbles with a wooden spoon as it cooks. Once browned, drain any excess fat to keep the chili from becoming greasy.
2. Add the Flavorful Base:
Pour the tomato sauce into the pot with the browned beef. Then, add the chili powder, ground cumin, oregano, salt, and cayenne pepper. Stir everything together until the spices coat the beef evenly. At this stage, your kitchen will start to fill with the tantalizing aroma of chili spices.
3. Simmer for Depth of Flavor:
Lower the heat to a gentle simmer, cover the pot, and let the chili cook for 1 hour. This slow cooking process allows the flavors to meld together, creating a rich and robust chili. Be sure to stir occasionally to prevent sticking, and if the mixture becomes too thick, add a splash of water or beef broth.
4. Thicken the Chili:
In a small bowl, mix the masa harina with 1/2 cup of water, stirring until it forms a smooth slurry. Slowly pour this into the chili, stirring constantly. The masa harina not only thickens the chili but also imparts a subtle corn flavor that takes the dish to the next level.
5. Add the Beans:
Stir in the kidney beans and pinto beans, which add creaminess and heartiness to the chili. Let it simmer for another 10 minutes, just long enough to heat the beans through and allow them to absorb the flavors.
6. Serve and Enjoy:
Ladle the chili into bowls and let the fun begin with toppings. Add shredded Cheddar cheese for creaminess, chopped onions for a zesty crunch, tortilla chips for texture, and a squeeze of lime juice to brighten the flavors.
Notes
This chili recipe is a classic foundation, but it’s also a blank canvas. Whether you’re adding more veggies, swapping in ground turkey, or playing with spice blends, it’s a dish that adapts beautifully to your preferences.
