The Pioneer Woman Chili is a hearty, comforting bowl of deliciousness that’s full of rich flavors and satisfying textures. This chili brings together tender ground beef, beans, tomatoes, and a perfect blend of spices that create a warm, cozy meal ideal for chilly days or casual get-togethers. It’s the kind of chili that feels like a big, comforting hug in a bowl.
I love making this chili because it’s easy to prepare, yet tastes like you spent hours on it. The mix of spices gives it a bit of a kick without being too spicy, which makes it a big hit with everyone at my table. I usually let it simmer longer so all the flavors can really blend, and the aroma while it’s cooking always draws people into the kitchen.
My favorite way to serve The Pioneer Woman Chili is with a big sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s great for a family dinner or even a casual party where everyone can scoop and enjoy it their own way. This chili has become a classic in my home, and I’m sure you’ll find it just as comforting and delicious as I do!
Key Ingredients & Substitutions
Ground beef: This is the heart of the chili, giving it a rich, hearty flavor. You can swap it for ground turkey or chicken for a lighter version that still tastes great.
Beans: Kidney and pinto beans bring texture and protein. Don’t like beans? Just add more meat or use black beans instead—they’re mild and hold their shape well.
Tomatoes: Diced tomatoes, sauce, and paste create the chili’s thick, tangy base. If fresh tomatoes are available, you can use those instead of canned, but canned offers convenience and consistent taste.
Spices: Chili powder, cumin, paprika, and cayenne give this chili its signature bold taste. If you want it less spicy, reduce the cayenne pepper. Feel free to add a dash of smoked paprika for a smoky twist.
How Do You Build Deep, Balanced Flavor in Chili?
The secret is in layering flavors at the right steps:
- Sauté onions and garlic first: This softens them and brings out their natural sweetness.
- Brown the meat well: Make sure to cook the beef until it gets a nice caramelized color. This adds richness to the dish.
- Add spices early: Stir spices into the meat so they bloom, releasing their full aroma.
- Simmer slowly: Let the chili simmer covered to meld flavors together. The longer, the better—an hour or two makes it taste even richer.
- Taste and adjust: Check seasoning towards the end, adding salt, pepper, or spices to fit your preference.
Following these steps helps you create a chili that’s full of bold, layered flavors every time.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I like using this for its even heat and enough space to simmer the chili.
- Wooden spoon or spatula – perfect for stirring ingredients without scratching the pot.
- Chef’s knife – helps you chop onions and garlic quickly and safely.
- Can opener – makes opening canned tomatoes and beans easy and mess-free.
- Measuring spoons and cups – for accuracy when adding spices and liquids.
Flavor Variations & Add-Ins
- Protein swap: Use ground turkey or chicken instead of beef for a leaner chili.
- Cheese and toppings: Add shredded cheddar, Monterey Jack, or a dollop of sour cream for extra creaminess.
- Heat level: Increase cayenne or add chopped jalapeños for more spice, or skip spicy ingredients for a milder taste.
- Extra veggies: Stir in chopped bell peppers, corn, or zucchini for added texture and nutrition.
The Pioneer Woman Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes with juice
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 (4-ounce) can diced green chilies (optional)
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth or water (optional, for desired consistency)
- Vegetable oil (for sautéing)
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions or jalapeños
How Much Time Will You Need?
Preparation and cooking take around 45 minutes to 1 hour. This includes chopping, sautéing, simmering, and assembling. For best flavor, simmer your chili for at least 30 minutes, but you can let it cook for up to 2 hours to deepen the taste.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat a tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until soft and clear, about 5 minutes. Add the minced garlic and cook for another 30 seconds until you smell that wonderful aroma.
2. Brown the Ground Beef:
Add the ground beef to the pot. Break it apart with a spoon and cook until it’s no longer pink and nicely browned. If there’s a lot of fat, drain the excess before moving on.
3. Mix in Tomatoes and Beans:
Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, kidney beans, pinto beans, and the diced green chilies if you’re using them. These bring great flavor and heartiness to the chili.
4. Add Spices and Liquid:
Sprinkle in chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Stir everything well to blend the spices into the mix. If you prefer a thinner chili, pour in the beef broth or water now.
5. Simmer and Let Flavors Meld:
Bring the chili up to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally. If you have the time, letting it simmer for 1 to 2 hours will really develop rich, deep flavors.
6. Final Taste and Serve:
Give your chili a taste and add salt, pepper, or spices if it needs a little boost. Serve it hot in bowls and top with shredded cheddar cheese, a dollop of sour cream, and some chopped green onions or jalapeños for a tasty finish.
Can I Use Frozen Ground Beef for This Chili?
Yes! Just make sure to thaw the ground beef completely in the refrigerator overnight before cooking. This helps it brown evenly and reduces excess moisture in the chili.
How Long Can I Store Leftover Chili?
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the beef and sauté onions and garlic first, then combine all ingredients in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a delicious, hands-off meal.
What Are Good Substitutions for Kidney and Pinto Beans?
You can swap kidney and pinto beans with black beans or cannellini beans if you prefer. Just rinse and drain canned beans well before adding them to the chili.