Description
The Pioneer Woman Chili is a hearty, flavorful chili recipe featuring ground beef, beans, and a blend of classic spices simmered to perfection. This versatile chili can be made on the stovetop, in a crock pot, or in an Instant Pot, making it perfect for any kitchen and schedule. Garnish with shredded cheddar, lime wedges, sour cream, and crunchy tortilla chips or Fritos for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 lbs. ground beef (80% lean)
- 2 cloves garlic (diced)
- 8 oz. tomato sauce
- 15 oz. kidney beans (drained and rinsed)
- 15 oz. pinto beans (drained and rinsed)
- 14.5 oz. diced tomatoes with juice (Instant Pot version only)
- 1/4 cup masa harina (white or yellow)
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
Garnishes
- Shredded Cheddar cheese
- Lime wedges
- Sour cream
- Tortilla chips or Fritos
- Diced green onions
Instructions
- Brown the Ground Beef: In a large pot over medium heat, cook and crumble the ground beef until it is fully browned. This step forms the flavor base of the chili.
- Drain Excess Grease: Remove excess grease from the pot to prevent the chili from becoming too oily.
- Add Garlic and Tomato Sauce: Stir in the diced garlic and tomato sauce, cooking for about 1 minute to combine the flavors.
- Add Spices: Mix in 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine evenly.
- Simmer the Chili: Lower the heat to low, cover, and let the chili simmer for 1 hour. Stir occasionally to prevent sticking and encourage flavor melding. If the mixture seems too dry, add 1/2 cup water as needed.
- Prepare Masa Mixture: In a small bowl, combine 1/4 cup masa harina with 1/2 cup water and stir until smooth.
- Add Masa to Chili: Stir the masa mixture into the chili. Adjust by adding more masa or water to reach your preferred consistency.
- Add Beans: Incorporate the drained and rinsed kidney and pinto beans, then continue simmering for another 10 minutes until the beans are heated through.
- Serve with Garnishes: Ladle the chili into bowls and top with shredded cheddar, lime wedges, sour cream, tortilla chips or Fritos, and diced green onions as desired. Enjoy with cornbread for a complete meal.
Notes
- If the meat dries out during simmering, add additional water in 1/2 cup increments to maintain a juicy texture.
- For crock pot method, brown beef on stove first, then transfer all ingredients to crock pot and cook on low for 4 hours.
- Instant Pot method includes adding 14.5 oz diced tomatoes with juices and cooking under pressure for 20 minutes.
- Adjust chili thickness with masa harina and water to suit your preference.
- This chili pairs beautifully with classic cornbread or tortilla chips.
