Pioneer Woman Chili Recipe (Easy One-Pot Beef Chili)

There’s a reason this Pioneer Woman chili recipe shows up on so many dinner tables once the weather turns. It’s the kind of chili that doesn’t try to be clever: ground beef, a big handful of chili powder, tomatoes, beans, and a slow simmer that pulls everything together. The result is thick enough to hold a spoon upright, rich without being greasy, and mild enough that the whole family can dig in.

I make this chili at least twice a month from October through March. It’s my go-to for game days, potlucks, and any evening when I want dinner to cook itself while I do something else. Below you’ll find the full recipe, my tips for getting the thickest and most flavorful pot possible, and answers to the questions I get asked most.

Why You’ll Love This Pioneer Woman Chili Recipe

• One pot, minimal cleanup. Everything browns and simmers in a single Dutch oven.
• Pantry-friendly ingredients. Ground beef, canned tomatoes, canned beans, and spices you probably already own.
• Thick, not soupy. A small amount of masa harina (or cornmeal) thickens the chili and adds a subtle corn flavor that’s the signature of ranch-style chili.
• Feeds a crowd. This recipe makes about 8 generous servings and doubles easily.
• Better the next day. The flavor deepens overnight, which makes it perfect for meal prep.

What Makes This Chili “Pioneer Woman” Style?

Ree Drummond’s approach to chili leans on a few simple ideas that set it apart from a Texas-style, all-meat chili or a heavily spiced competition chili:

• Ground beef instead of cubed chuck. It cooks fast and gives you that classic, spoonable texture.
• A generous dose of chili powder rather than a complicated blend of dried chiles.
• Beans included. Usually pinto and kidney, which add heartiness and stretch the pot.
• Masa harina as a thickener. This is the secret to the thick, slightly sweet body that makes ranch-style chili so satisfying.
• Simple toppings. Shredded cheddar, sour cream, diced onion, and Fritos or cornbread on the side.

Ingredients You’ll Need

For the chili

• Ground beef: Use 80/20. The extra fat carries the spices and keeps the chili rich. Leaner beef works but you’ll want to add a tablespoon of oil for browning.
• Yellow onion: One large onion, diced. It melts into the chili as it simmers and adds a mellow sweetness.
• Garlic: Four fresh cloves, minced. Jarred garlic is fine in a pinch, but fresh has more punch.
• Tomato sauce: One 15-ounce can. This builds the smooth, thick base of the chili.
• Diced tomatoes: One 14.5-ounce can, undrained. The juice adds body and the chunks add texture. Fire-roasted tomatoes are a nice upgrade.
• Pinto beans: One 15-ounce can, drained and rinsed. Creamy and mild, they soak up the chili flavor.
• Kidney beans: One 15-ounce can, drained and rinsed. They hold their shape and add a little bite.
• Chili powder: Three tablespoons. This is the backbone of the flavor, so use a fresh jar. Standard American chili powder is a blend, not pure ground chile, and it’s mild.
• Ground cumin: One tablespoon for that warm, earthy chili flavor.
• Dried oregano: One teaspoon. Mexican oregano is best if you have it.
• Salt and black pepper: Start with one teaspoon salt and half a teaspoon pepper, then adjust at the end.
• Cayenne pepper: Optional. A quarter teaspoon adds gentle heat; leave it out for a completely mild chili.
• Water or beef broth: One cup. Broth adds a little more depth, but water works fine since the beef and tomatoes bring plenty of flavor.
• Masa harina: A quarter cup. This finely ground corn flour is what makes ranch-style chili thick and slightly sweet. Find it in the Latin foods aisle, or use fine cornmeal as a backup.

For serving (all optional)

• Shredded sharp cheddar cheese
• Sour cream
• Diced red or white onion
• Sliced jalapeños
• Fresh cilantro
• Corn chips or cornbread

How to Make Pioneer Woman Chili (Step by Step)

Step 1: Brown the beef. Set a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains, about 8 minutes. Drain off all but about 2 tablespoons of the fat.

Step 2: Soften the aromatics. Add the diced onion to the pot and cook until translucent, 4 to 5 minutes. Stir in the garlic and cook for 1 more minute until fragrant.

Step 3: Toast the spices. Sprinkle in the chili powder, cumin, oregano, salt, pepper, and cayenne. Stir constantly for about 1 minute. Toasting the spices in the beef fat wakes up their flavor and gets rid of any raw, dusty taste.

Step 4: Add tomatoes and liquid. Pour in the tomato sauce, diced tomatoes with their juice, and the water or broth. Stir well, scraping up any browned bits from the bottom of the pot.

Step 5: Simmer. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally so nothing sticks.

Step 6:. Add the beans and thicken. Stir in the pinto and kidney beans. In a small bowl, whisk the masa harina with 1/2 cup of warm water until smooth, then stir the slurry into the chili. Simmer uncovered for 10 to 15 more minutes until thickened.

Step 7: Taste and serve. Adjust the salt, add more chili powder if you want it bolder, and ladle into bowls with your favorite toppings.

Tips for the Best Pioneer Woman Chili

• Don’t skip draining the fat. Two pounds of 80/20 beef releases a lot of grease. Leaving a couple tablespoons adds flavor; leaving all of it makes the chili oily.
• Give it time. Forty-five minutes is the minimum. If you have an extra hour, let it go low and slow and the beef will get even more tender.
• Masa harina matters. Cornmeal works in a pinch, but masa harina dissolves more smoothly and gives the chili a genuine ranch-style flavor. Look for it in the Latin foods aisle. It’s the same trick used to thicken Fork To Spoon’s copycat McCormick chili.
• Layer the heat. The base recipe is mild. Add cayenne, a diced jalapeño with the onions, or a splash of hot sauce at the end to dial it up.
• Rest before serving. Ten minutes off the heat lets the chili thicken a little more and lets the flavors settle.

Variations to Try

• Slow cooker Pioneer Woman chili: Brown the beef and onions on the stove, then transfer everything except the beans and masa to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4. Stir in the beans and masa slurry during the last 30 minutes.
• Instant Pot chili: Brown the beef on sauté mode, add everything except the masa, and pressure cook on high for 20 minutes with a 10-minute natural release. Stir in the masa slurry on sauté to thicken. If you want a pressure-cooker version to compare, Wendy’s copycat chili in the Instant Pot uses a nearly identical method.
• Spicier chili: Swap one can of diced tomatoes for a can of diced tomatoes with green chiles and double the cayenne.
• Turkey chili: Use ground turkey in place of beef and add 1 tablespoon of olive oil for browning.
• Three-bean chili: Add a can of black beans for extra fiber and color.
• Chili for a crowd: Double every ingredient and use a 7-quart or larger pot. Simmer an extra 15 minutes.

What to Serve with Pioneer Woman Chili

Chili is a full meal on its own, but a few sides turn it into a feast:

• Buttery air fryer skillet cornbread or a sweeter Golden Corral–style cornbread
• Baked potatoes for chili-topped spuds
• A simple green salad with ranch dressing
• Tortilla chips for scooping
• Warm flour tortillas

Storage and Reheating

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer bags or containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating: Warm gently on the stove over medium-low heat, adding a splash of water or broth if it has thickened too much. Microwave individual portions in 90-second bursts, stirring between each.

Frequently Asked Questions

Is Pioneer Woman chili spicy?
Not by default. The base recipe is family-friendly and mild. The heat comes almost entirely from the optional cayenne and any spicy toppings you add, so it’s easy to control.

Can I make this chili without beans?
Yes. Leave out the beans and add an extra half pound of ground beef so the chili stays hearty. You may need a little less liquid since the beans won’t be absorbing any. For a low-carb take, this Instant Pot chili with no beans is a good template.

What can I use instead of masa harina?
Fine yellow cornmeal is the closest substitute. You can also crush a handful of corn tortilla chips into a powder and stir them in, which adds a similar corn flavor.

Why is my chili watery?
Either it hasn’t simmered long enough uncovered, or the masa slurry was skipped. Simmer with the lid off for 10 to 15 more minutes and it will thicken up.

Can I double this recipe?
Absolutely. Use a large stockpot, keep the same simmer times, and taste for salt at the end since larger batches sometimes need a little more seasoning.

How many people does this serve?
About 8 generous bowls. If you’re serving it over baked potatoes or with lots of sides, it stretches to 10.