Pioneer Woman Chili Recipe

There’s something undeniably comforting about a steaming bowl of chili, especially when the weather turns crisp and cool. In our house, chili night is a much-anticipated event, and over the years, we’ve tried countless recipes in search of “the one.” Then we stumbled upon The Pioneer Woman Chili recipe, and let me tell you, it’s been a game-changer. From the first savory spoonful, we were hooked. The depth of flavor, the perfect balance of spice, and the incredibly satisfying texture – it’s everything you want in a chili and more. Even my pickiest eater devours a bowl (or two!), and requests for seconds are always guaranteed. This isn’t just a meal; it’s an experience, a warm hug in a bowl that brings everyone together. Whether you’re a seasoned chili connoisseur or a beginner cook looking for a foolproof recipe, The Pioneer Woman Chili is your ticket to chili perfection. Get ready to create a dish that will become a beloved staple in your own home, just like it has in ours.

Ingredients

To embark on your chili-making journey, you’ll need to gather these readily available ingredients. The beauty of The Pioneer Woman Chili lies in its simplicity and the way common pantry staples transform into something truly extraordinary. Using quality ingredients will undoubtedly elevate the final dish, so opt for fresh spices and good quality ground beef for the best flavor.

• 2 lbs. Ground Beef (80% Lean): The foundation of any great chili, ground beef provides the hearty, meaty base we all crave. The 80% lean ratio is ideal, offering enough fat for flavor and richness without being overly greasy. Look for ground beef that is bright red and fresh-looking at your butcher or grocery store. For a richer, more robust flavor, consider using ground chuck.
• 2 Cloves Garlic, Diced: Garlic, the aromatic powerhouse, adds a pungent and savory depth to the chili. Freshly diced garlic is always preferred over pre-minced for its brighter and more intense flavor. Two cloves are a good starting point, but feel free to add more if you are a garlic lover!
• 8 oz. Tomato Sauce: Tomato sauce provides the essential tomatoey backbone of the chili. It contributes moisture, acidity, and a smooth texture. Choose a good quality tomato sauce without added herbs or seasonings, allowing the chili spices to shine through.
• 2 Tablespoons Chili Powder: Chili powder is the star spice blend in chili, offering a complex combination of flavors including cumin, oregano, paprika, and cayenne. The quality of your chili powder significantly impacts the overall taste of your chili. Experiment with different brands to find your favorite, and ensure it’s fresh for the most potent flavor.
• 1 Teaspoon Ground Cumin: Cumin brings a warm, earthy, and slightly smoky note to the chili. It’s a quintessential chili spice that adds depth and complexity. Freshly ground cumin, if you have it, will offer an even more vibrant flavor.
• 1 Teaspoon Ground Oregano: Oregano lends a slightly peppery and herbaceous flavor that complements the other spices beautifully. It adds a touch of Mediterranean warmth to the chili profile. Dried oregano works perfectly in this recipe.
• 1 Teaspoon Salt: Salt is crucial for enhancing all the flavors in the chili. It balances the spices and brings out the natural savory notes of the ingredients. Adjust the salt to your taste preference, especially after adding the beans.
• ¼ Teaspoon Cayenne Pepper: Cayenne pepper introduces a touch of heat and spice to the chili. This amount provides a mild warmth, but you can increase it if you prefer a spicier chili. For those sensitive to spice, start with even less and add more to taste.
• ¼ Cup Masa Harina (White or Yellow): Masa harina, finely ground corn flour, is the secret ingredient for thickening and adding a subtle corn flavor to the chili. It creates a wonderfully smooth and rich texture. White or yellow masa harina both work equally well. If you can’t find masa harina, you can use cornmeal as a substitute, but the texture may be slightly grainier.
• 15 oz. Kidney Beans, Drained and Rinsed: Kidney beans contribute a creamy texture and a slightly sweet and nutty flavor to the chili. They are a classic chili bean choice. Be sure to drain and rinse them thoroughly to remove excess sodium and canning liquid.
• 15 oz. Pinto Beans, Drained and Rinsed: Pinto beans offer a softer texture and a milder, earthier flavor compared to kidney beans. They add another layer of complexity to the chili and create a satisfyingly hearty texture. Again, drain and rinse them well before adding.
• 14.5 oz. Diced Tomatoes (Instant Pot Version Only): For the Instant Pot version, diced tomatoes are added to provide additional liquid and tomato flavor, as less liquid evaporates in pressure cooking. Use diced tomatoes with their juices for the best results. For the stovetop and crockpot versions, the tomato sauce provides sufficient tomato base.

Instructions

The Pioneer Woman Chili recipe is incredibly versatile and can be cooked using three popular methods: stovetop, crock pot, and Instant Pot. Each method offers slightly different advantages, allowing you to choose the one that best suits your time constraints and kitchen equipment. No matter which method you choose, the end result will be a delicious and flavorful chili that your family will love.

Stove Top Method:

The stovetop method is the classic approach to chili making. It allows for hands-on control and the development of deep flavors through simmering. While it requires a bit more active time than the other methods, the rich and robust chili you’ll create is well worth the effort.

1. Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, place over medium heat. Add the ground beef and cook, breaking it up with a spoon or spatula as it cooks. Continue cooking until the beef is browned and no longer pink. This browning process is crucial as it develops rich, savory flavors that form the foundation of your chili. Don’t rush this step!
2. Drain Excess Grease: Once the beef is browned, carefully drain off any excess grease from the pot. Leaving too much grease can make the chili heavy and less flavorful. You can tilt the pot and use a spoon to scoop out the grease, or carefully pour the beef into a colander set over a bowl, then return the beef to the pot.
3. Add Garlic and Tomato Sauce: Return the pot with the browned beef to medium heat. Add the diced garlic and tomato sauce. Stir well to combine the garlic and tomato sauce with the beef. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant. This short cooking time allows the garlic to release its aromatic oils and infuse the tomato sauce.
4. Incorporate Spices: Now it’s time to build the flavor profile of your chili. Add the chili powder, ground cumin, ground oregano, salt, and cayenne pepper to the pot. Stir thoroughly until the spices are evenly distributed and coat the beef and tomato sauce. Cooking the spices briefly in the heat helps to “bloom” them, releasing their full aroma and flavor.
5. Simmer Low and Slow: Reduce the heat to low, cover the pot tightly with a lid, and let the chili simmer for 1 hour, stirring occasionally. Simmering allows the flavors to meld and deepen, creating a richer and more complex chili. Stirring occasionally prevents sticking and ensures even cooking.
6. Adjust Consistency (If Needed): During the simmering process, check the chili’s consistency. If it becomes too dry, add ½ cup of water or beef broth to loosen it up. You want the chili to be thick and hearty but not overly dry.
7. Thicken with Masa Harina: In a small bowl, whisk together the masa harina with ½ cup of water until smooth and lump-free. This creates a slurry that will thicken the chili beautifully. Pour the masa harina mixture into the simmering chili and stir well to combine. Simmer for another 5-10 minutes, allowing the masa harina to fully incorporate and thicken the chili to your desired consistency. If you prefer a thicker chili, you can add a bit more masa harina slurry; if you prefer a thinner chili, add a little more water.
8. Add the Beans: Finally, stir in the drained and rinsed kidney beans and pinto beans. Simmer for an additional 10 minutes to heat the beans through and allow their flavors to meld with the chili. Simmering for this short time also helps to soften the beans slightly and create a more cohesive texture.
9. Serve and Garnish: Your stovetop Pioneer Woman Chili is now ready to be served! Ladle generous portions into bowls and offer a variety of garnishes for everyone to customize their chili to their liking. Cornbread is the classic accompaniment, but tortilla chips, crackers, or even a side salad would also be delicious.

Crock Pot Method:

The crock pot method is perfect for busy days when you want a delicious and comforting meal with minimal effort. Simply assemble the ingredients, set it, and forget it! The slow, gentle cooking process in the crock pot tenderizes the beef and allows the flavors to develop beautifully over time.

1. Brown the Ground Beef (Optional but Recommended): While you can technically skip browning the beef for the crock pot method, browning it beforehand significantly enhances the flavor of the chili. Brown the ground beef in a skillet on the stovetop or in a stove-top-safe crock pot insert following the same steps as in the stovetop method. Drain excess grease.
2. Add Garlic and Tomato Sauce: If you browned the beef in a skillet, transfer it to the crock pot. Add the garlic and tomato sauce to the crock pot and cook for 1 minute, stirring to combine, if using a stove-top-safe crock pot, you can do this directly in the crock pot after browning the beef.
3. Incorporate Spices: Add the chili powder, cumin, oregano, salt, and cayenne pepper to the crock pot. Stir well to combine the spices with the beef and tomato sauce.
4. Thicken with Masa Harina: In a small bowl, whisk together the masa harina with ½ cup of water until smooth. Stir the masa harina slurry into the crock pot mixture.
5. Add the Beans: Gently stir in the drained and rinsed kidney beans and pinto beans. Ensure all ingredients are well combined.
6. Slow Cook: Cover the crock pot and cook on low heat for 4 hours or longer. The longer the chili cooks, the more tender the beef will become and the deeper the flavors will develop. You can cook it for up to 6-8 hours on low for maximum flavor.
7. Adjust Consistency (If Desired): Before serving, check the chili’s consistency. If it’s too thick, add a little water or beef broth to thin it out. If it’s not thick enough, you can stir in a bit more masa harina slurry (mix 1 tablespoon masa harina with 2 tablespoons water) and cook for another 30 minutes on high to allow it to thicken.
8. Serve and Garnish: Ladle the crock pot chili into bowls and serve hot with your favorite garnishes and cornbread. The ease and hands-off nature of the crock pot method make it perfect for weeknight dinners or potlucks.

Instant Pot Method:

For a quick and flavorful chili, the Instant Pot is your best friend. Pressure cooking significantly reduces the cooking time while still delivering a deeply flavorful and tender chili. This method is ideal when you’re short on time but still crave a hearty and satisfying meal.

1. Brown the Ground Beef (Sauté Mode): Set your Instant Pot to the “Sauté” mode. Add the ground beef and cook, breaking it up as it browns. Cook until the beef is browned and no longer pink. Drain excess grease.
2. Add Garlic and Tomato Sauce (Sauté Mode): Add the diced garlic and tomato sauce to the Instant Pot. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
3. Incorporate Spices (Sauté Mode): Stir in the chili powder, cumin, oregano, salt, and cayenne pepper. Cook for another minute, stirring, to bloom the spices.
4. Thicken with Masa Harina (Sauté Mode): In a small bowl, whisk together the masa harina with ½ cup of water until smooth. Stir the masa harina slurry into the Instant Pot.
5. Add Tomatoes and Beans (Sauté Mode): Add the diced tomatoes (with their juices), kidney beans, and pinto beans to the Instant Pot. Stir gently to combine all ingredients.
6. Pressure Cook: Secure the Instant Pot lid, ensuring the pressure valve is set to “Sealing.” Select the “Chili/Beans” setting, or manually set the cooking time to 20 minutes at high pressure.
7. Release Pressure: Once the cooking cycle is complete, you can use a quick pressure release or allow the pressure to release naturally. Quick release will be faster, while natural release can result in slightly more tender beef. Be cautious when performing a quick release, as steam will be rapidly expelled.
8. Adjust Consistency (If Desired): After releasing the pressure and removing the lid, check the chili’s consistency. If it’s too thick, add a little water or beef broth to thin it out. If it’s not thick enough, you can engage the “Sauté” mode again and simmer for a few minutes to allow some liquid to evaporate and thicken the chili further. You can also add a bit more masa harina slurry if needed and simmer while stirring.
9. Serve and Garnish: Ladle the Instant Pot chili into bowls and serve hot with your favorite garnishes and cornbread. The Instant Pot method delivers a flavorful chili in a fraction of the time compared to stovetop or crock pot cooking, making it a perfect choice for a quick weeknight meal.

Nutrition Facts

(Per serving, approximate)

• Servings: 6
• Calories: Approximately 550-650 calories (This is an estimate and can vary based on the lean percentage of ground beef, specific brands of ingredients, and portion sizes.)

Note: For a more precise calorie count, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use. Chili is generally a good source of protein, fiber (especially from the beans), and iron. However, it can also be higher in sodium depending on the canned beans and added salt. To make it healthier, you can use leaner ground beef, reduce the salt, and increase the vegetable content by adding diced bell peppers, onions, or zucchini.

Preparation Time

• Prep Time: 10 minutes
• Cooking Time:
  • Stove Top: 1 hour 10 minutes
  • Crock Pot: 4 hours (low) or longer
  • Instant Pot: 30 minutes (including pressure build-up and release)

These times are estimates and may vary slightly depending on your cooking equipment and desired level of tenderness. The active cooking time is minimal, especially for the crock pot and Instant Pot methods, making this recipe a great option for busy cooks.

How to Serve

The Pioneer Woman Chili is delicious on its own, but the right accompaniments and garnishes can elevate it to a truly memorable meal. Here are some serving suggestions to make your chili night extra special:

• Classic Garnishes:
  • Shredded Cheddar Cheese: A generous sprinkle of sharp cheddar cheese melts beautifully into the hot chili, adding a creamy and tangy counterpoint to the savory flavors.
  • Sour Cream or Greek Yogurt: A dollop of cool sour cream or Greek yogurt provides a refreshing coolness and creamy texture that balances the warmth and spice of the chili.
  • Lime Wedges: A squeeze of fresh lime juice brightens the flavors and adds a zesty touch.
  • Diced Green Onions or Chives: Fresh green onions or chives add a mild oniony bite and a pop of color.
  • Tortilla Chips or Fritos: Crunchy tortilla chips or Fritos are perfect for scooping up chili or adding a satisfying textural contrast.
• Hearty Sides:
  • Cornbread: The quintessential chili side! Serve warm cornbread, either classic or with cheese or jalapenos, for a comforting and complementary pairing.
  • Crackers: Simple saltine crackers or oyster crackers are great for dipping and adding a bit of crunch.
  • Dinner Rolls or Biscuits: Warm, fluffy rolls or biscuits are perfect for sopping up every last drop of chili.
  • Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the chili.
• Fun Toppings (Get Creative!):
  • Diced Avocado: Creamy avocado adds richness and healthy fats.
  • Chopped Cilantro: Fresh cilantro provides a bright, herbaceous note.
  • Pickled Jalapeños: For those who like extra heat!
  • Hot Sauce: Offer a variety of hot sauces for guests to customize the spice level to their liking.
  • Crispy Fried Onions: Adds a satisfying crunch and onion flavor.

Additional Tips for Chili Perfection

To take your Pioneer Woman Chili to the next level, consider these helpful tips that will enhance the flavor, texture, and overall deliciousness of your chili:

1. Brown the Beef Thoroughly: Don’t rush the browning process! Browning the ground beef properly is essential for developing deep, savory flavors in your chili. Cook the beef in batches if necessary to avoid overcrowding the pot, which can steam the beef instead of browning it. Aim for a rich, brown color and slightly crispy edges for maximum flavor.
2. Bloom Your Spices: Cooking the spices briefly in the hot pot before adding liquid helps to “bloom” them, releasing their aromatic oils and intensifying their flavors. This simple step makes a noticeable difference in the depth of flavor of your chili. Don’t skip it!
3. Taste and Adjust Seasoning: Seasoning is key to a balanced and flavorful chili. Taste your chili throughout the cooking process and adjust the salt, spices, and cayenne pepper to your liking. Remember that flavors will meld and deepen as the chili simmers, so season gradually and taste often.
4. Make it Ahead of Time: Chili is a fantastic make-ahead dish! The flavors actually improve as the chili sits, making it perfect for meal prepping or making a day or two in advance. Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for longer storage – simply thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
5. Customize Your Beans (or Add More!): While kidney and pinto beans are classic chili choices, feel free to experiment with other types of beans to customize your chili to your taste. Black beans, cannellini beans, or even chickpeas would all be delicious additions. You can also increase the amount of beans for a heartier and more fiber-rich chili. For a meatier chili, you can reduce the bean quantity slightly.

Frequently Asked Questions (FAQ)

Here are some common questions people have when making chili, along with helpful answers to ensure your chili-making experience is smooth and successful:

Q1: Can I use a different type of ground meat?

A: Absolutely! While ground beef is classic, you can definitely substitute other ground meats like ground turkey, ground chicken, or even ground venison. Ground turkey and chicken will result in a leaner chili, while ground venison will add a gamey flavor. Adjust cooking times accordingly, ensuring the meat is cooked through. You can also use a combination of ground meats for a more complex flavor profile.

Q2: I don’t have masa harina. What can I use instead to thicken the chili?

A: If you don’t have masa harina, you can use cornmeal as a substitute for thickening. However, cornmeal will have a slightly grainier texture. Another option is to make a slurry of cornstarch or all-purpose flour with cold water (about 1 tablespoon of starch/flour per ¼ cup of water) and stir that into the chili during the last 15-20 minutes of cooking. You can also simply simmer the chili uncovered for longer to allow some of the liquid to evaporate and naturally thicken the chili.

Q3: Can I make this chili spicier?

A: Yes, definitely! To increase the spice level, you can add more cayenne pepper. Start with a little extra at a time and taste as you go. You can also add a pinch of red pepper flakes, diced jalapeños (fresh or pickled), or a dash of your favorite hot sauce. For a deeper heat, consider adding a chipotle pepper in adobo sauce (finely minced).

Q4: Can I add vegetables to this chili?

A: Absolutely! Adding vegetables is a great way to boost the nutritional value and flavor of your chili. Diced onions, bell peppers (any color), celery, carrots, and zucchini are all excellent additions. Sauté the vegetables along with the garlic after browning the beef. You can also add canned corn or frozen corn kernels during the last 30 minutes of cooking.

Q5: How do I store leftover chili?

A: Leftover chili should be stored in an airtight container in the refrigerator. It will keep well for 3-4 days. For longer storage, chili freezes beautifully. Allow the chili to cool completely, then transfer it to freezer-safe containers or zip-top freezer bags. Freeze for up to 2-3 months. Thaw frozen chili overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through. Chili often tastes even better after being frozen and thawed as the flavors have had more time to meld.

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