introduction
The Pioneer Woman Chili is a warm, simple, and hearty chili you can make any night. It uses common pantry items and cooks on the stove. If you like hearty home cooking, try this chili or check the Pioneer Woman broccoli chicken rice casserole for another easy dish.
why make this recipe
This chili is fast and filling. It uses ground beef or turkey and cans from the pantry. You can feed a family and have leftovers. It warms you on a cold night and tastes like home.
how to make The Pioneer Woman Chili
Follow the steps below. Brown the meat, cook the vegetables, add tomatoes, beans, and broth. Season well. Simmer until thick and warm. See full directions in the Directions section.
Ingredients :
- 2 lbs ground beef or ground turkey
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth (or low sodium broth)
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- Chili powder to taste
- Cumin to taste
- Paprika to taste
- Cayenne pepper (optional)
- Salt to taste
- Black pepper to taste
Directions :
- Gather and prep ingredients: dice the onion and bell pepper, mince the garlic, and rinse and drain the beans.
- Heat a large pot over medium heat. Add the ground beef or turkey and brown it, breaking it up until no pink remains.
- Push the meat to the side or remove it briefly, then add the diced onion and green pepper. Sauté until softened, about 4 to 6 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Stir in both cans of diced tomatoes (with juice), tomato sauce, and beef broth. Scrape any browned bits from the pot for extra flavor.
- Add the drained kidney and pinto beans, stir to combine.
- Season with chili powder, cumin, paprika, salt, and black pepper. Add cayenne if desired. Taste and adjust seasoning.
- Bring the chili to a gentle boil, then reduce heat to low. Simmer partially covered for 45 minutes to 1 hour, stirring occasionally until thickened.
- Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, avocado, or tortilla chips.
how to serve The Pioneer Woman Chili
Serve hot in bowls. Top with shredded cheese, sour cream, chopped green onions, or sliced avocado. Put tortilla chips on the side or on top for a crunch. This chili goes well with bread or a simple salad.
how to store The Pioneer Woman Chili
Cool the chili to room temperature. Put it in airtight containers. Keep in the fridge for 3 to 4 days. Freeze in meal-size containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat.
tips to make The Pioneer Woman Chili
- Brown the meat well to get more flavor.
- Let it simmer long enough so flavors blend.
- Taste and add more spices as needed.
- For a lighter version use ground turkey.
- For a richer taste, use beef broth instead of water. You can also try a warm curry side like the authentic butter chicken recipe for a special meal.
variation (if any)
- Make it vegetarian: skip the meat and add extra beans and vegetables.
- Make it spicy: add more cayenne or chopped jalapeño.
- Make it smoky: add a bit of smoked paprika or chipotle powder.
FAQs (minimum three FAQ)
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works fine. Brown it the same way.
Q: Do I need to rinse the beans?
A: Yes. Rinse and drain canned beans to reduce sodium and remove can liquid.
Q: Can I make this in a slow cooker?
A: Yes. Brown the meat and cook the onion and pepper first. Then put everything in the slow cooker and cook on low for 4 to 6 hours.
Q: How can I thicken the chili faster?
A: Simmer it uncovered and stir often. You can also mash some beans in the pot to thicken.
Q: What toppings work best?
A: Shredded cheese, sour cream, green onions, avocado, and tortilla chips work well.
The Pioneer Woman Chili
Ingredients
Method
- Gather and prep ingredients: dice the onion and bell pepper, mince the garlic, and rinse and drain the beans.
- Heat a large pot over medium heat. Add the ground beef or turkey and brown it, breaking it up until no pink remains.
- Push the meat to the side or remove it briefly, then add the diced onion and green pepper. Sauté until softened, about 4 to 6 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Stir in both cans of diced tomatoes (with juice), tomato sauce, and beef broth. Scrape any browned bits from the pot for extra flavor.
- Add the drained kidney and pinto beans, stir to combine.
- Season with chili powder, cumin, paprika, salt, and black pepper. Add cayenne if desired. Taste and adjust seasoning.
- Bring the chili to a gentle boil, then reduce heat to low. Simmer partially covered for 45 minutes to 1 hour, stirring occasionally until thickened.
- Serve hot in bowls. Top with shredded cheese, sour cream, chopped green onions, or sliced avocado. Put tortilla chips on the side or on top for a crunch.
Nutrition
Notes
- For a lighter version, use ground turkey.
- For a richer taste, use beef broth instead of water.
