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The Pioneer Woman Chili

  • Author: Chef Mia

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!

Ingredients

Scale
  • 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)

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.

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.

Find it online: https://exorecipes.com/pioneer-woman-chili-the-ultimate-recipe-guide/