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This Pioneer Woman chili is the kind of soul-warming meal that makes everyone stop and gather around the table. It is hearty from ground beef and beans with a hit of smokiness from spices and a deep, savory richness thanks to a unique thickener. Whether you are simmering it on the stove or letting the Crock Pot do the work, it is real-deal comfort food that gets even better with your favorite toppings and a hunk of cornbread.
First time I made this my husband insisted it was the best chili he had ever tasted. Now it is our standing request for every football Sunday and cold-weather family visit.
Ingredients
- Ground beef 80 percent lean: Gives the chili its meaty richness and satisfies big appetites. Look for beef with a nice bright red color and minimal liquid in the package.
- Fresh garlic: Infuses savory depth. Choose firm plump cloves for the best flavor.
- Tomato sauce: Forms a velvety base and lends tang. Pick a brand with minimal added sugar.
- Chili powder: Delivers smoky heat and earthy color. Seek out a blend with cumin and oregano for extra flavor.
- Ground cumin: Gives a toasted nutty warmth. Buy pre-ground from a recent batch or toast and grind whole seeds for a fresher punch.
- Ground oregano: Brings herbal brightness and classic chili character. Look for Mediterranean or Mexican oregano for the boldest taste.
- Salt: Sharpens all the flavors. Kosher salt dissolves evenly throughout the mix.
- Cayenne pepper: Gives an adjustable hit of spicy heat. Use less for mild or add extra if you like things bold.
- Masa harina white or yellow: Thickens the chili and adds authentic corn flavor. Check the Latin foods section for fresh masa.
- Kidney beans: Add hearty bite and soak up all those seasonings. Go for canned beans with firm skins and no mush.
- Pinto beans: Bring creamy contrast and nutty undertones. Rinse thoroughly to remove excess sodium.
- Diced tomatoes for Instant Pot: Add a chunkier texture and extra savor
- Garnishes: Like shredded cheddar lime wedges sour cream tortilla chips and green onions help each bowl fit your mood. Always pile them high that is my motto.
Step-by-Step Instructions
- Brown the Beef:
- Cook ground beef in a large heavy pot over medium heat breaking it up with a spoon until no longer pink. Keep cooking until some craggy bits caramelize at the bottom. This is where the flavor starts. Drain any excess fat but leave a thin layer for taste.
- Build the Base:
- Add diced garlic and pour in tomato sauce. Stir everything together and cook for about one minute to mellow the garlic and wake up the aromatics.
- Spice it Up:
- Sprinkle chili powder cumin oregano salt and cayenne pepper over the meat and sauce. Stir well and lower the heat to let those spices bloom for a couple minutes. This layering ensures the final chili has depth and warmth.
- Simmer Slow and Low:
- Cover the pot and gently simmer the mix for one hour stirring occasionally and making sure the bottom does not scorch. If it looks too thick add half a cup of water. This time brings all the flavors together and tenderizes the meat.
- Thicken and Fine Tune:
- In a separate small bowl whisk masa harina with half a cup water until totally smooth. Pour this mixture into the chili and stir well. Add more masa or water gradually to reach your ideal thickness. Cook for another minute or two so the chili gets glossy and lush.
- Add the Beans:
- Fold in the kidney and pinto beans. Let the pot simmer for a final ten minutes so the beans soak in flavor and the texture becomes rich but spoonable.
- Serve and Garnish:
- Ladle chili into bowls. Top with plenty of cheese crisp tortilla chips tangy sour cream green onions or whatever feels right. Serve with warm cornbread or just eat with a spoon straight from the pot.
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I never skip the masa. It brings a faint corn flavor that reminds me of growing up eating chili with skillet cornbread at my grandmother's table. Once I forgot and my whole family could tell it just was not the same. Do not be afraid to adjust the spices to your own taste. That is what makes every batch special.
Storage Tips
Let chili cool completely before storing. Keep in airtight containers in the fridge for up to four days. It also freezes like a dream store in gallon bags laid flat for up to three months. Reheat gently on the stovetop or in the microwave and add a splash of water if it thickens too much.
Ingredient Substitutions
No masa harina on hand Try fine cornmeal or even all-purpose flour as a thickener though the flavor will shift slightly. Cornstarch mixed with cold water works in a pinch for thickening. For bean variations black beans or great northern beans fit right in. If you are out of ground beef ground turkey or pork does the trick but opt for some fat so it stays tasty.
Serving Suggestions
Top each bowl with all your favorite extras cheese sour cream lime tortilla chips jalapenos or avocado. Serve alongside warm cornbread baked potatoes or over steamed rice for a hefty meal. Leftovers are perfect for chili cheese dogs loaded nachos or oven-baked chili mac.
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Cultural and Historical Notes
Chili has roots in both Texas ranch cooking and Mexican chili con carne. The use of masa to thicken is a nod to traditional Mexican stews while the beans make it more of a homestyle American pot. Over generations Pioneer Woman style means big batches plenty of toppings and a loving crowd to share it with.
Frequently Asked Questions
- → What type of beef works best for this chili?
Use 80% lean ground beef to achieve a rich flavor without being overly greasy.
- → How can I thicken my chili?
Masa harina mixed with water is ideal for thickening and adding a subtle corn flavor. Cornmeal or flour may also be used, or cornstarch mixed with water as an alternative.
- → Can I use different kinds of beans?
Kidney and pinto beans are recommended, but black or cannellini beans can also be used for variety.
- → What garnishes pair well with this chili?
Shredded cheddar, lime wedges, sour cream, tortilla chips, Fritos, and diced green onions all complement the flavors beautifully.
- → Is this chili suitable for slow cookers or pressure cookers?
Yes, you can prepare it in a crock pot or Instant Pot if you prefer, following the adaptations provided for each method.