Pioneer Woman Chili: The Ultimate Recipe Guide

Why This Pioneer Woman Chili is a Must-Try

Are you searching for a chili recipe that truly satisfies and warms you from the inside out, especially when the temperature dips? Millions of home cooks turn to Ree Drummond’s iconic Pioneer Woman Chili for its rich, comforting flavors and hearty texture. This isn’t just any chili; it’s a carefully crafted blend of tender ground beef, two kinds of beans, and a robust symphony of spices that promises to become a staple in your recipe rotation. It’s the kind of meal that brings people together, perfect for game nights, family dinners, or simply when you need a delicious escape. Let’s dive into what makes this chili a standout and how you can recreate its magic in your own kitchen.

Gather Your Flavor Powerhouses (Ingredients)

The secret to an exceptional chili lies in the quality and combination of its ingredients. This recipe balances savory, spicy, and slightly sweet notes for a complex yet approachable flavor profile. Get ready to assemble these superstars:

• 1.5 lbs Ground Beef (80/20 recommended): The heart of our chili, providing a rich, savory base. 80/20 offers the perfect balance of flavor and juiciness without being overly greasy.
• 1 Large Yellow Onion, diced: Forms the aromatic foundation, adding a subtle sweetness as it cooks.
• 2-3 cloves Garlic, minced: Essential for depth and pungency. Adjust to your garlic preference!
• 1 Red Bell Pepper, diced: Adds a touch of sweetness and a vibrant color.
• 1 (28 oz) can Crushed Tomatoes: The backbone of the chili’s sauce, providing a smooth, tangy base.
• 1 (15 oz) can Kidney Beans, rinsed and drained: Offer a classic, hearty bean texture and earthy flavor.
• 1 (15 oz) can Black Beans, rinsed and drained: Contribute a creamier texture and a slightly milder, nutty taste.
• 1 cup Beef Broth: Adds moisture and enhances the beefy flavor.
• 2-3 tablespoons Chili Powder: The star spice! A good quality chili powder is key.
• 1 teaspoon Cumin: Earthy and warm, it complements the chili powder beautifully.
• 1/2 teaspoon Smoked Paprika: Imparts a subtle smokiness that elevates the entire dish.
• 1/4 teaspoon Cayenne Pepper (or more, to taste): For that essential kick of heat!
• Salt and Black Pepper, to taste: To bring all the flavors into harmony.
• Optional: 1 tablespoon Cocoa Powder or a square of dark chocolate: A secret ingredient that adds incredible depth and richness without making the chili taste like chocolate.

Smart Ingredient Swaps

Don’t have an ingredient on hand? No problem! Here are some easy substitutions:

• Ground Beef: Ground turkey or chicken can be used, though they may yield a leaner, less rich flavor. For a vegetarian option, use plant-based crumbles or extra beans.
• Onion: Shallots or even leeks can work in a pinch.
• Bell Pepper: Any color of bell pepper will do.
• Beans: Pinto beans, cannellini beans, or even refried beans (added towards the end) are great alternatives.
• Beef Broth: Vegetable broth or even water will work, but may reduce some of the beefy depth.
• Spices: If you don’t have smoked paprika, regular paprika with a tiny pinch of liquid smoke can mimic the effect.

The Rhythm of Flavor: Timing Breakdown

On average, hearty chilis often require around 1 hour to 2 hours of cooking time to allow flavors to meld. This Pioneer Woman Chili fits perfectly within that range, with a reasonable prep time that makes it achievable even on a busy weeknight if planned accordingly. The extended simmer time is crucial for developing that deep, comforting flavor we all crave.

Crafting Your Ultimate Chili: Step-by-Step

Follow these simple steps to create a bowl of chili that will have everyone asking for seconds!

Step 1: The Foundation – Browning the Beef

Grab a large stockpot or Dutch oven and place it over medium-high heat. Add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until the beef is nicely browned. Drain off most of the excess fat, leaving about a tablespoon in the pot for flavor. This initial browning is crucial for developing a deep, savory base for your chili.

Step 2: Building the Flavor Base

Add the diced yellow onion and red bell pepper to the pot with the browned beef. Cook, stirring often, until the vegetables begin to soften, usually about 5-7 minutes. This step allows the onions to become sweet and translucent, and the peppers to release their fragrant aromas. Now, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 3: The Magic of the Simmer

Pour in the crushed tomatoes and beef broth. Add the rinsed and drained kidney beans and black beans. Now, it’s time for the spice party! Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. If you’re using the optional cocoa powder or dark chocolate, add it now. Season generously with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or up to 1.5 hours. Stir occasionally to prevent sticking. The longer it simmers, the more the flavors will meld and deepen.

Step 4: Finishing Touches and Taste Test

After the simmering time, give your chili a good stir. Taste it and adjust seasonings as needed – you might want more salt, pepper, or a pinch more cayenne for extra heat. If the chili seems too thick, you can add a splash more beef broth or water. If it’s too thin, you can let it simmer uncovered for a bit longer to thicken.

Nutritional Snapshot

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving of this Pioneer Woman Chili (approximately 1.5-2 cups) would include:

• Calories: 350-450 kcal
• Protein: 25-35g
• Fat: 15-25g
• Carbohydrates: 20-30g
• Fiber: 7-10g

(Note: These are estimates. For precise information, calculate with your specific ingredients.)

Healthier Twists, Uncompromised Flavor

Looking to lighten up this hearty classic without sacrificing taste? Try these simple swaps:

• Leaner Protein: Opt for 93% lean ground turkey or chicken breast.
• Increase Veggies: Bulk up the chili with extra diced carrots, celery, corn, or zucchini.
• Spicy Kick: Use jalapeños or a hotter pepper and reduce the cayenne.
• Broth Choice: Use low-sodium beef or vegetable broth.

Serving Your Masterpiece

The beauty of chili is its versatility! Serve it piping hot with your favorite toppings:

• Shredded cheddar cheese
• A dollop of sour cream or Greek yogurt
• Chopped fresh cilantro or green onions
• Diced red onion
• Crushed tortilla chips or cornbread
• A drizzle of hot sauce

Avoiding Common Chili Conundrums

Even the best recipes can go awry. Here are a few pitfalls to avoid:

• Under-spicing: Chili needs a robust spice blend to truly shine. Don’t be shy with the chili powder, cumin, and paprika!
• No Simmer Time: Rushing the cooking process means flavors won’t meld. The longer, the better (within reason!).
• Burning Garlic: Garlic turns bitter quickly. Add it towards the end of sautéing vegetables.
• Over-salting: Season gradually and taste as you go. Broth and some canned ingredients can be salty.

Keeping the Chili Dream Alive

Chili is a champion make-ahead and leftover meal. Store cooled chili in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! For best results, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. The flavors often get even better the next day!

Your Go-To Chili Is Ready!

This Pioneer Woman Chili recipe delivers on all fronts: it’s hearty, incredibly flavorful, and wonderfully comforting. The blend of beef, beans, and spices, simmered to perfection, creates a dish that’s truly greater than the sum of its parts. Whether you’re a seasoned chili maker or a beginner, this recipe is designed to bring you success and rave reviews. So, gather your ingredients, embrace the slow simmer, and enjoy a bowl of pure, delicious satisfaction. What are you waiting for? Get cooking!

Frequently Asked Questions

The Pioneer Woman Chili

• Author: Chef Mia

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Description

This hearty and flavorful chili combines tender ground beef, two types of beans, and a robust blend of spices. It’s the ultimate comfort food, perfect for cold days or a crowd-pleasing meal. Serve it with your favorite toppings for a customizable and delicious dish!

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Ingredients

Scale 1x2x3x

• 2pounds ground beef1can (15 oz) kidney beans, drained and rinsed1can (15 oz) pinto beans, drained and rinsed1large onion, diced3cloves garlic, minced2cans (14.5 oz each) diced tomatoes1can (15 oz) tomato sauce¼ cuptomato paste1 cupbeef broth2 tablespoonschili powder1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 1can (15 oz) kidney beans, drained and rinsed1can (15 oz) pinto beans, drained and rinsed1large onion, diced3cloves garlic, minced2cans (14.5 oz each) diced tomatoes1can (15 oz) tomato sauce¼ cuptomato paste1 cupbeef broth2 tablespoonschili powder1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 1can (15 oz) pinto beans, drained and rinsed1large onion, diced3cloves garlic, minced2cans (14.5 oz each) diced tomatoes1can (15 oz) tomato sauce¼ cuptomato paste1 cupbeef broth2 tablespoonschili powder1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 1large onion, diced3cloves garlic, minced2cans (14.5 oz each) diced tomatoes1can (15 oz) tomato sauce¼ cuptomato paste1 cupbeef broth2 tablespoonschili powder1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 3cloves garlic, minced2cans (14.5 oz each) diced tomatoes1can (15 oz) tomato sauce¼ cuptomato paste1 cupbeef broth2 tablespoonschili powder1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 2cans (14.5 oz each) diced tomatoes1can (15 oz) tomato sauce¼ cuptomato paste1 cupbeef broth2 tablespoonschili powder1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 1can (15 oz) tomato sauce¼ cuptomato paste1 cupbeef broth2 tablespoonschili powder1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• ¼ cuptomato paste1 cupbeef broth2 tablespoonschili powder1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 1 cupbeef broth2 tablespoonschili powder1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 2 tablespoonschili powder1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 1 tablespoonground cumin1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 1 teaspoonoregano1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• 1 teaspoonsalt½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• ½ teaspoonblack pepper¼ teaspooncayenne pepper (optional, for extra heat)
• ¼ teaspooncayenne pepper (optional, for extra heat)

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Instructions

1. 1️⃣Cook the Ground Beef:
2. In a large pot or Dutch oven, cook the ground beef over medium-high heat until fully browned and no pink remains.Drain any excess fat to reduce grease in the chili.2️⃣Sauté the Aromatics:Add the diced onion to the pot and sauté for about 5 minutes, until softened.Stir in the minced garlic and cook for another minute until fragrant.3️⃣Toast the Spices:Sprinkle the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper (if using) over the mixture.Stir and cook for 1 minute to let the spices bloom, enhancing their flavor.4️⃣Add the Liquids and Beans:Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, kidney beans, and pinto beans.Mix thoroughly to combine all ingredients.5️⃣Simmer the Chili:Bring the mixture to a gentle boil, then reduce the heat to low.Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.6️⃣Taste and Adjust:Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
3. Drain any excess fat to reduce grease in the chili.2️⃣Sauté the Aromatics:Add the diced onion to the pot and sauté for about 5 minutes, until softened.Stir in the minced garlic and cook for another minute until fragrant.3️⃣Toast the Spices:Sprinkle the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper (if using) over the mixture.Stir and cook for 1 minute to let the spices bloom, enhancing their flavor.4️⃣Add the Liquids and Beans:Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, kidney beans, and pinto beans.Mix thoroughly to combine all ingredients.5️⃣Simmer the Chili:Bring the mixture to a gentle boil, then reduce the heat to low.Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.6️⃣Taste and Adjust:Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
4. 2️⃣Sauté the Aromatics:
5. Add the diced onion to the pot and sauté for about 5 minutes, until softened.Stir in the minced garlic and cook for another minute until fragrant.3️⃣Toast the Spices:Sprinkle the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper (if using) over the mixture.Stir and cook for 1 minute to let the spices bloom, enhancing their flavor.4️⃣Add the Liquids and Beans:Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, kidney beans, and pinto beans.Mix thoroughly to combine all ingredients.5️⃣Simmer the Chili:Bring the mixture to a gentle boil, then reduce the heat to low.Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.6️⃣Taste and Adjust:Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
6. Stir in the minced garlic and cook for another minute until fragrant.3️⃣Toast the Spices:Sprinkle the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper (if using) over the mixture.Stir and cook for 1 minute to let the spices bloom, enhancing their flavor.4️⃣Add the Liquids and Beans:Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, kidney beans, and pinto beans.Mix thoroughly to combine all ingredients.5️⃣Simmer the Chili:Bring the mixture to a gentle boil, then reduce the heat to low.Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.6️⃣Taste and Adjust:Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
7. 3️⃣Toast the Spices:
8. Sprinkle the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper (if using) over the mixture.Stir and cook for 1 minute to let the spices bloom, enhancing their flavor.4️⃣Add the Liquids and Beans:Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, kidney beans, and pinto beans.Mix thoroughly to combine all ingredients.5️⃣Simmer the Chili:Bring the mixture to a gentle boil, then reduce the heat to low.Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.6️⃣Taste and Adjust:Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
9. Stir and cook for 1 minute to let the spices bloom, enhancing their flavor.4️⃣Add the Liquids and Beans:Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, kidney beans, and pinto beans.Mix thoroughly to combine all ingredients.5️⃣Simmer the Chili:Bring the mixture to a gentle boil, then reduce the heat to low.Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.6️⃣Taste and Adjust:Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
10. 4️⃣Add the Liquids and Beans:
11. Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, kidney beans, and pinto beans.Mix thoroughly to combine all ingredients.5️⃣Simmer the Chili:Bring the mixture to a gentle boil, then reduce the heat to low.Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.6️⃣Taste and Adjust:Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
12. Mix thoroughly to combine all ingredients.5️⃣Simmer the Chili:Bring the mixture to a gentle boil, then reduce the heat to low.Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.6️⃣Taste and Adjust:Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
13. 5️⃣Simmer the Chili:
14. Bring the mixture to a gentle boil, then reduce the heat to low.Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.6️⃣Taste and Adjust:Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
15. Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.6️⃣Taste and Adjust:Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
16. 6️⃣Taste and Adjust:
17. Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
18. 7️⃣Serve:Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.
19. Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.

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Notes

Customize the Heat:Add more cayenne or a diced jalapeño for extra spice.Make it Ahead:Chili tastes even better the next day as the flavors continue to meld. Store in the fridge for up to 3 days or freeze for up to 3 months.Slow Cooker Option:After browning the beef and sautéing the onion and garlic, transfer everything to a slow cooker and cook on low for 6–8 hours.
Make it Ahead:Chili tastes even better the next day as the flavors continue to meld. Store in the fridge for up to 3 days or freeze for up to 3 months.Slow Cooker Option:After browning the beef and sautéing the onion and garlic, transfer everything to a slow cooker and cook on low for 6–8 hours.
Slow Cooker Option:After browning the beef and sautéing the onion and garlic, transfer everything to a slow cooker and cook on low for 6–8 hours.