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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.

Pioneer Woman Chili Recipe

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 8 Servings

Description

This Pioneer Woman chili recipe is a thick, hearty beef chili with pinto and kidney beans, tomatoes, and warm spices, thickened with masa harina for that classic ranch-style texture. Made in one pot in about an hour, it's mild enough for the whole family and even better the next day.

Ingredients 

Chili

  • 2 lb ground beef, 80/20
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 15 ounces tomato sauce
  • 14.5 ounces diced tomatoes, undrained
  • 15 ounces pinto beans, drained and rinsed
  • 15 ounces kidney beans, drained and rinsed
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper, optional
  • 1 cup water or beef broth
  • 1/4 cup masa harina, + 1/2 cup warm water, for slurry

Toppings (optional)

  • Shredded cheddar, sour cream, diced onion, sliced jalapeños, cilantro, corn chips

Instructions

  • Brown beef in a Dutch oven over medium-high heat; drain most of the fat.
  • Add onion; cook 5 minutes. Add garlic; cook 1 minute.
  • Stir in all spices and cook 1 minute.
  • Add tomato sauce, diced tomatoes, and water. Bring to a boil, cover, and simmer on low 45 minutes.
  • Stir in beans. Whisk masa harina with 1/2 cup warm water and stir into chili.
  • Simmer uncovered 10 to 15 minutes until thick. Season to taste and serve with toppings.

Equipment

  • Large Dutch oven or heavy-bottomed pot (6 quarts or larger)
  • Wooden spoon or spatula

Notes

  • Beef: 80/20 ground beef gives the best flavor. If using leaner beef or ground turkey, add 1 tablespoon of oil before browning and skip draining.
  • Masa harina: This is what makes the chili thick and gives it the ranch-style corn flavor. Fine cornmeal or a handful of crushed corn tortilla chips can substitute in a pinch. Whisk it into warm water first so it doesn't clump.
  • Heat level: The base recipe is mild. Add the cayenne, a diced jalapeño with the onions, or hot sauce at the end to make it spicier.
  • Thickness: If the chili is thinner than you'd like, simmer uncovered for another 10 to 15 minutes. If it's too thick, stir in a splash of broth or water.
  • Beans: Swap in black beans, or leave the beans out entirely and add an extra half pound of beef for a no-bean chili.
  • Slow cooker: Brown the beef and onions first, then cook on low for 6 to 8 hours or high for 3 to 4. Add the beans and masa slurry in the last 30 minutes.
  • Instant Pot: Brown on sauté, 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.
  • Make ahead: The flavor is even better on day two. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of water or broth.
  • Nutrition: Values are estimates calculated without toppings and will vary with the beef and brands used.

Nutrition

Serving: 1ServingCalories: 356kcalCarbohydrates: 38gProtein: 36gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 677mgPotassium: 1214mgFiber: 12gSugar: 5gVitamin A: 1228IUVitamin C: 12mgCalcium: 107mgIron: 8mg