The Pioneer Woman Chili

Introduction

There’s something magical about a pot of chili simmering on the stove. The aroma fills your kitchen with warmth, and just the sight of a steaming bowl topped with your favorite fixings feels like a hug in food form. Ree Drummond, known as The Pioneer Woman, has a chili recipe that hits all the right notes—hearty, flavorful, and perfect for feeding a crowd.

This chili has become a go-to in my household for everything from game-day gatherings to simple weeknight dinners. It’s rich with ground beef, bold spices, and a touch of tomatoey sweetness, but what sets it apart is its versatility. You can easily tweak it to suit your family’s taste preferences or make it halal-friendly by swapping pork for turkey bacon or skipping it altogether.

So grab your apron, pull out your favorite Dutch oven, and let’s dive into the cozy world of The Pioneer Woman Chili.

Why You’ll Love This Chili

If you’re on the fence about trying this recipe, let me give you a little nudge:

• It’s a classic with a twist. This chili recipe balances hearty meat, beans, and tomatoes with a bold blend of spices, creating a deep, satisfying flavor.
• Perfect for beginners. Even if you’ve never made chili before, this recipe is straightforward and forgiving.
• Crowd-pleaser alert! Whether you’re hosting friends or feeding your family, this chili can be doubled (or even tripled!) to serve more people.
• Make it your own. Love spicy food? Add jalapeños. Prefer it milder? Cut back on the chili powder. This recipe is a blank canvas for your creativity.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6-8 bowls

Ingredients

Here’s what you’ll need to whip up a pot of this hearty chili.

• 2 lbs ground beef (or ground turkey): The heart of the chili, providing a rich and satisfying base.
• 1 small onion, diced: Adds sweetness and depth to the dish.
• 1 green bell pepper, diced: For a pop of color and subtle sweetness.
• 3 cloves garlic, minced: Because every great chili starts with garlic.
• 2 cans (14.5 oz each) diced tomatoes: These bring the perfect balance of acidity and sweetness.
• 1 can (15 oz) tomato sauce: Smooth and velvety, it ties everything together.
• 2 cups beef broth: Adds richness and helps achieve the perfect consistency.
• 2 cans (15 oz each) kidney beans, drained and rinsed: Creamy and packed with protein, they make the chili extra hearty.
• 1 can (15 oz) pinto beans, drained and rinsed: For a lovely textural contrast.
• 2-3 tbsp chili powder: The star spice of the show! Adjust for your preferred heat level.
• 1 tsp cumin: Adds earthy, smoky undertones.
• 1 tsp paprika: For a gentle, smoky warmth.
• ½ tsp cayenne pepper (optional): Perfect if you love an extra kick.
• Salt and black pepper, to taste: To enhance and balance all the flavors.
• Toppings: Shredded cheese, sour cream, green onions, avocado slices, tortilla chips (optional but highly recommended).

Step-by-Step Instructions

1. Prep Your Ingredients

Before you start cooking, take a few minutes to dice your onion and bell pepper, mince the garlic, and measure out your spices. This makes the cooking process smooth and stress-free.

2. Brown the Meat

• In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil over medium heat.
• Add the ground beef (or turkey) and cook until browned, breaking it up with a wooden spoon as it cooks. This should take about 5-7 minutes.
• Once the meat is browned, drain off any excess fat and set the meat aside.

3. Sauté the Vegetables

• In the same pot, add the diced onion, bell pepper, and minced garlic. Cook for about 3-5 minutes until the veggies soften and the garlic becomes fragrant.

4. Build the Base

• Return the browned meat to the pot with the sautéed vegetables.
• Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and release their aroma.

5. Add the Tomatoes and Broth

• Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir well to combine.
• Bring the mixture to a simmer over medium-high heat.

6. Let It Simmer

• Reduce the heat to low, cover the pot, and let the chili simmer for about 45 minutes. This is where the magic happens—the flavors meld together, creating that signature chili richness.

7. Add the Beans

• Stir in the kidney and pinto beans, then continue simmering for another 15 minutes. This allows the beans to absorb the flavorful broth.

8. Taste and Adjust

• Give your chili a taste test. Adjust the seasoning by adding more salt, pepper, or spices as needed.

9. Serve and Enjoy!

• Ladle the chili into bowls and let everyone customize their toppings. Cheese, sour cream, green onions, and tortilla chips are all fair game!

How to Serve

There are so many ways to enjoy this chili! Here are some of my favorites:

• With cornbread: Serve a slice of buttery cornbread on the side for the ultimate comfort meal.
• Over rice: Chili and rice make a hearty, filling combo.
• As a topping: Use the chili to top baked potatoes, nachos, or even fries for a fun twist.
• In a bread bowl: Hollow out a crusty bread roll and serve the chili inside.

Additional Tips

1. Don’t Rush the Simmering: Letting the chili simmer for at least an hour deepens the flavor.
2. Make It Ahead: Chili tastes even better the next day as the flavors continue to develop.
3. Control the Heat: Start with less chili powder and cayenne if you’re sensitive to spice. You can always add more later!
4. Experiment with Beans: If you’re not a fan of kidney beans, try black beans or chickpeas instead.
5. Use Fresh Spices: For the best flavor, make sure your spices are fresh and not past their prime.

Recipe Variations

This recipe is endlessly customizable!

• Vegetarian Chili: Swap the meat for a mix of mushrooms, lentils, and extra beans.
• Spicy Chili: Add chopped jalapeños or use hot chili powder.
• White Chili: Use shredded chicken, white beans, and green chilies for a lighter take.
• Sweet and Spicy: Add a tablespoon of brown sugar or honey for a touch of sweetness.

Freezing and Storage

This chili is a meal prep dream!

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Let the chili cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months.
• Reheating: Thaw overnight in the fridge, then warm on the stovetop or in the microwave.

FAQ

1. Can I use ground chicken instead of beef?
Absolutely! Ground chicken works beautifully as a lighter alternative.

2. What’s the best way to thicken chili?
If your chili is too thin, simmer it uncovered for a while, or stir in a tablespoon of masa harina or cornmeal.

3. Can I skip the beans?
Yes! If you’re not a fan of beans, just leave them out. You can add more meat or veggies to make up for it.

4. Can I use ground chicken instead of beef?
Yes! Ground chicken is a great lighter alternative to ground beef. It will give the chili a more delicate flavor but still absorb all the delicious spices. You can also try ground turkey if you’re looking for another lean option.

5. What’s the best way to thicken chili?
If your chili is too thin, there are a few tricks you can try:

• Simmer longer: Let it cook uncovered for a bit to reduce the liquid.
• Mash some of the beans: Use a potato masher or spoon to mash a few of the beans in the pot, which will naturally thicken the chili.
• Add cornmeal or masa harina: Stir in a tablespoon of masa harina or cornmeal and let it simmer for a few minutes. This will thicken the chili and add a nice flavor.

6. Can I skip the beans?
Yes, you can skip the beans if you’re not a fan or prefer a bean-free chili. You can replace them with more ground meat, add extra vegetables like zucchini or bell peppers, or just let the other ingredients shine. It’s all about personal preference!

How do I make this chili spicier?
If you love a spicy kick, there are several ways to turn up the heat:

• Add chopped fresh jalapeños or serrano peppers when sautéing the onions and peppers.
• Increase the amount of cayenne pepper or chili powder. Taste as you go to find your perfect level of spice.
• Add a spoonful of hot sauce or chipotle peppers in adobo for a smoky, spicy flavor.

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Conclusion

And there you have it—The Pioneer Woman Chili, a warm and hearty dish that’s guaranteed to become a family favorite. Whether you’re curled up on the couch with a big bowl or serving it to a crowd at your next get-together, this chili is pure comfort in every bite.

I’d love to see how your chili turns out! Snap a photo and tag me on social media—your creations always make my day. Happy cooking!