Description
This hearty and flavorful Pioneer Woman Chili recipe combines ground beef, beans, and a robust blend of spices to create a comforting classic American dish. Perfect for chilly days or casual gatherings, it simmers slowly to develop rich, deep flavors and is easy to make with pantry staples.
Ingredients
Scale
Meat and Beans
- 2 pounds ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
Tomatoes and Broth
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1/4 cup tomato paste
- 1 cup beef broth
Spices
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat over medium-high and brown the ground beef until no pink remains, breaking it up as it cooks. Drain any excess fat to keep the chili from being greasy.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook for about 5 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add Spices: Stir in chili powder, ground cumin, oregano, salt, black pepper, and optional cayenne pepper. Cook the mixture for about 1 minute to help the spices release their flavors and aromas.
- Combine Tomatoes and Beans: Add the diced tomatoes, tomato sauce, tomato paste, beef broth, kidney beans, and pinto beans into the pot. Stir everything together well to evenly distribute the ingredients.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the chili simmer gently for 30 to 45 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Adjust Seasoning and Serve: Taste the chili and adjust salt or spices as desired. Serve hot, garnished with your preferred toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
- Drain the excess fat after browning the beef to avoid a greasy chili.
- Simmering time can be adjusted to make the chili thicker or thinner according to preference.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
- Feel free to add toppings like shredded cheese, sour cream, avocado, jalapeños, or chopped green onions for extra flavor and texture.
- If you prefer a spicier chili, increase the cayenne pepper or add chopped fresh chili peppers.
