Pioneer Woman Chili

introduction

Pioneer Woman Chili is a warm, simple chili you can make for family dinners. It uses ground beef, beans, and a few spices. If you like big family meals, you might also like Pioneer Woman broccoli chicken rice casserole.

why make this recipe

This chili is easy and quick. It feeds many people and uses common pantry items. The flavors are familiar and comforting. You can change the heat and thickness to your taste.

how to make Pioneer Woman Chili

Follow the steps below to make the chili.

Ingredients :

• 2 lbs ground beef (80% lean)
• 2 cloves garlic, diced (or 1 teaspoon garlic powder)
• 8 oz tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt, adjust to taste
• 1/4 teaspoon cayenne pepper, optional for heat
• 1/4 cup masa harina (or cornstarch as an alternative)
• 15 oz kidney beans, drained and rinsed
• 15 oz pinto beans, drained and rinsed

Directions :

1. Heat a large pot over medium heat. Add the ground beef and break it into pieces, cooking until evenly browned. Drain excess fat from the pot.
2. Add diced garlic and tomato sauce, stirring until the garlic is fragrant.
3. Sprinkle in chili powder, ground cumin, oregano, salt, and cayenne. Stir to combine and reduce heat, covering to simmer for 10-15 minutes.
4. If chili is too thick, add a splash of water.
5. In a bowl, whisk masa harina with water until smooth. Stir into the chili to thicken.
6. Add drained beans, simmer uncovered for 5-10 minutes until heated through.
7. Serve hot, topped with cheese, green onions, sour cream, or tortilla chips.

how to serve Pioneer Woman Chili

Serve the chili hot. Add shredded cheese, sour cream, or green onions on top. Offer tortilla chips or warm bread on the side. You can serve it over rice or mix with pasta like crock pot cheddar chili mac for a filling meal.

how to store Pioneer Woman Chili

Let the chili cool to room temperature. Put it in an airtight container. Store in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

tips to make Pioneer Woman Chili

• Brown the beef well for better flavor.
• Taste and adjust salt and chili powder as it cooks.
• Use masa harina for a slight corn flavor and thicker texture. Cornstarch also works if you need a substitute.
• Add a little water if it gets too thick while simmering.
• Drain and rinse the beans to reduce extra salt.

variation (if any)

• Add chopped bell peppers or onions when browning the beef for more vegetables.
• Use ground turkey instead of beef for a lighter version.
• Add a can of diced tomatoes for more tomato flavor.
• For more heat, increase cayenne or add chopped jalapeños.

FAQs

Q: Can I make this chili in a slow cooker?
A: Yes. Brown the beef first, then add all ingredients to the slow cooker. Cook on low for 4-6 hours.

Q: Can I skip the beans?
A: Yes. Omit the beans for a meat-only chili. You may want to add more tomato sauce or veggies.

Q: How do I make the chili thicker without masa harina?
A: Mix cornstarch with cold water and stir into the chili. Simmer until it thickens. You can also mash some beans into the chili to thicken it.

Q: Can I freeze the chili with beans?
A: Yes. Freeze in meal-size portions. Beans can change texture slightly after freezing, but it still tastes good.

Q: How do I reheat frozen chili?
A: Thaw in the fridge overnight. Reheat on the stove over medium heat, stirring, until hot. You can also reheat in the microwave in short intervals.

Pioneer Woman Chili

A warm and comforting chili featuring ground beef, beans, and simple spices, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Meat and Aromatics

• 2 lbs ground beef (80% lean)
• 2 cloves garlic, diced (or 1 teaspoon garlic powder)

Base Ingredients

• 8 oz tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt, adjust to taste
• 1/4 teaspoon cayenne pepper, optional for heat

Thickening and Beans

• 1/4 cup masa harina (or cornstarch as an alternative)
• 15 oz kidney beans, drained and rinsed
• 15 oz pinto beans, drained and rinsed

Method

 

Preparation

1. Heat a large pot over medium heat. Add the ground beef and break it into pieces, cooking until evenly browned. Drain excess fat from the pot.
2. Add diced garlic and tomato sauce, stirring until the garlic is fragrant.

Cooking

1. Sprinkle in chili powder, ground cumin, oregano, salt, and cayenne. Stir to combine and reduce heat, covering to simmer for 10-15 minutes.
2. If chili is too thick, add a splash of water.
3. In a bowl, whisk masa harina with water until smooth. Stir into the chili to thicken.
4. Add drained beans, simmer uncovered for 5-10 minutes until heated through.

Serving

1. Serve hot, topped with cheese, green onions, sour cream, or tortilla chips.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 25gProtein: 22gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 8gSugar: 3g

Notes

Brown the beef well for better flavor. Taste and adjust salt and chili powder as it cooks. Use masa harina for a slight corn flavor and thicker texture. Cornstarch also works if you need a substitute. Add a little water if it gets too thick while simmering. Drain and rinse the beans to reduce extra salt.

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