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.