Go Back

The Pioneer Woman Chili Recipe

The Pioneer Woman Chili Recipe is a hearty, comforting beef chili made with simple pantry ingredients like ground beef, tomato sauce, chili powder, beans, and warming spices. This classic homestyle chili is thick, flavourful, and perfect for family dinners, game days, or cozy cold-weather meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 420 kcal

Ingredients
  

Main Ingredients

  • 2 pounds ground beef
  • 2 cloves garlic chopped
  • 1 8-ounce can tomato sauce
  • 1 14-ounce can diced tomatoes (optional for extra texture)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper optional for heat
  • 1 cup water or as needed

Thickening Mixture

  • ¼ cup masa harina corn flour
  • ½ cup water
  • Beans
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed

Optional Toppings

  • Shredded cheddar cheese
  • Chopped onions
  • Sour cream
  • Tortilla chips
  • Lime wedges
  • Fresh cilantro
  • Masa harina is often added near the end to thicken the chili and provide a subtle corn flavour.

Instructions
 

Step 1: Brown the Beef

  • Place the ground beef in a large Dutch oven or heavy pot over medium heat. Add the chopped garlic and cook the meat until browned, breaking it apart with a spoon as it cooks.

Step 2: Drain Excess Fat

  • Once the beef is fully cooked, carefully drain any excess grease from the pot. This keeps the chili rich but not overly greasy.

Step 3: Add the Base Ingredients

  • Pour in the tomato sauce and diced tomatoes. Stir in the chili powder, cumin, oregano, salt, and cayenne pepper. Mix well so the spices coat the meat evenly.

Step 4: Simmer the Chili

  • Reduce the heat to low and cover the pot. Let the chili simmer for about 1 hour, stirring occasionally. If the chili becomes too thick while simmering, add a little water to maintain the desired consistency.

Step 5: Prepare the Masa Slurry

  • In a small bowl, combine the masa harina with ½ cup water. Stir until it forms a smooth mixture.

Step 6: Thicken the Chili

  • Pour the masa mixture into the chili and stir thoroughly. This will thicken the chili and add a subtle corn flavor.

Step 7: Add the Beans

  • Stir in the kidney beans and pinto beans. Let the chili simmer for another 10–15 minutes so the beans heat through and the flavours combine.

Step 8: Taste and Adjust

  • Taste the chili and adjust seasoning if necessary. You can add more salt, chili powder, or cayenne depending on your preferred spice level.

Step 9: Serve

  • Ladle the chili into bowls and top with shredded cheese, chopped onions, tortilla chips, or lime wedges.

Notes

  • Flavour Tips
  • Toast the spices briefly in the pot before adding liquid to deepen the chili flavour.
  • A splash of lime juice before serving can brighten the overall taste.
  • Storage
  • Refrigerate leftover chili in an airtight container for up to 4 days.
  • Freeze for up to 3 months in freezer-safe containers.
  • Reheating
  • Reheat on the stovetop over medium heat or microwave in short intervals, stirring occasionally.
  • Variations
  • Spicy version: Add diced jalapenos or extra cayenne pepper.
  • Slow cooker version: Brown the beef first, then cook all ingredients (except beans) on low for 6–8 hours. Add beans during the last 30 minutes.
  • Turkey chili: Substitute ground turkey for a lighter version.
  • Meal Prep Tip
  • Chili often tastes even better the next day because the spices have more time to develop.