If you’re craving a hearty, comforting dish that feels like a warm hug in a bowl, look no further than The Pioneer Woman Chili Recipe. This beloved chili is packed with tender ground beef, rich tomato flavors, and just the right touch of spice, all perfectly thickened with masa harina to create a velvety texture. It’s a classic that not only satisfies your hunger but also brings people together around the table with its irresistible aroma and cozy goodness.
Ingredients You’ll Need
Simple yet essential, the ingredients for The Pioneer Woman Chili Recipe are what give this dish its delicious depth and vibrant color. Each component plays a key role, whether it’s building layers of flavor, adding texture, or making it wonderfully hearty.
- 2 pounds ground beef: The star protein that gives this chili its rich, meaty base.
- 1 can (14 oz) tomato sauce: Provides smooth, tangy body to the sauce.
- 1 can (14 oz) diced tomatoes with juice: Adds fresh tomato texture and a slight acidity.
- 2 tablespoons tomato paste: Concentrated tomato flavor that deepens the chili’s richness.
- 1/4 cup masa harina (corn flour): Thickens the chili while imparting subtle corn notes.
- 1/2 cup warm water: Mixed with masa harina to blend smoothly without lumps.
- 1 can (15 oz) kidney beans, drained and rinsed: Adds creaminess and extra protein.
- 1 can (15 oz) pinto beans, drained and rinsed: Contributes earthiness and heartiness.
- 1 medium onion, diced: Builds a savory base with sweetness and texture.
- 3 cloves garlic, minced: Delivers a sharp, aromatic punch that wakes up the palate.
- 1 teaspoon ground cumin: Infuses chili with its signature warm, smoky flavor.
- 2 teaspoons chili powder: Brings mild heat and depth.
- 1/2 teaspoon cayenne pepper: Adds a lively kick—adjust to your spice preference.
- 1 teaspoon paprika: Enhances smokiness and color.
- 1/2 teaspoon salt: Balances and elevates all the flavors.
- 1/2 teaspoon black pepper: Adds subtle heat and sharpness.
- 2 cups beef broth: Liquefies ingredients and enriches the overall taste.
- 2 tablespoons olive oil: Used for sautéing and bringing the flavors to life.
How to Make The Pioneer Woman Chili Recipe
Step 1: Sauté the Aromatics and Brown the Beef
Start by heating olive oil in a large pot over medium heat. Once shimmering, add the diced onion and minced garlic. Sauté these until they become soft and fragrant, about 3 to 4 minutes. This foundational step unlocks incredible depth and sweetness that will infuse the entire chili. Next, add the ground beef and cook it thoroughly, breaking it up with your spoon so every bite is tender. If there’s excess fat, go ahead and drain it to avoid greasiness.
Step 2: Build the Chili Base
Now, stir in the tomato sauce, diced tomatoes with their juice, and tomato paste. These three tomato ingredients combine to create a bright, tangy, and rich sauce that envelops each ingredient. Sprinkle in your spices—cumin, chili powder, cayenne pepper, paprika, salt, and black pepper—layering that signature chili flavor. Pour in the beef broth and mix everything together until well-incorporated.
Step 3: Incorporate Masa Harina for the Perfect Thickness
In a small bowl, whisk the masa harina with warm water until you get a smooth, lump-free blend. Stir this mixture into the chili pot to thicken the chili and give it a hint of subtle corn flavor—this step sets The Pioneer Woman Chili Recipe apart by creating a beautifully luscious consistency without overpowering the hearty ingredients.
Step 4: Simmer and Add the Beans
Allow the chili to simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking and to help the flavors meld together seamlessly. After this, add the drained kidney and pinto beans, stirring gently. Let the chili cook for an additional 10 to 15 minutes until everything is thick, hearty, and perfectly melded. Taste and adjust seasonings as needed.
How to Serve The Pioneer Woman Chili Recipe
Garnishes
Chili isn’t just about the stew; it’s also about what you pile on top. Some shredded cheese melts wonderfully into each spoonful, while a dollop of sour cream adds a cool creaminess that contrasts the chili’s warmth. Chopped green onions or fresh cilantro lend a fresh, bright note, making each bite a delightful experience.
Side Dishes
Pairing The Pioneer Woman Chili Recipe with the right sides can elevate your meal. Crunchy cornbread or warm tortilla chips offer texture contrast that makes every spoonful even more satisfying. A simple green salad balances the richness of the chili with crisp freshness, and for heartier appetites, a baked potato on the side gives you something to scoop that chili up with.
Creative Ways to Present
Feel like mixing things up? Use The Pioneer Woman Chili Recipe as the base for chili dogs, spoon it over nachos for a crowd-pleaser, or serve it stuffed inside baked peppers. It’s versatile and flavorful enough to shine in all sorts of delicious, creative dishes.
Make Ahead and Storage
Storing Leftovers
This chili actually improves with time! Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to deepen overnight, so plan ahead to enjoy the best bowl possible after a day or two.
Freezing
If you want to make your life easier later, this chili freezes beautifully. Portion it into freezer-safe containers or bags, and freeze for up to 3 months. Just thaw it slowly in the fridge before reheating to maintain the texture and flavor.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally to keep the chili from sticking. You can also warm it in the microwave in short bursts, stirring between, until piping hot throughout. Adding a splash of broth or water can help if the chili has thickened too much in the fridge.
FAQs
Can I make The Pioneer Woman Chili Recipe vegetarian?
Absolutely! Simply replace the ground beef with plant-based crumbles or extra beans and vegetables like bell peppers and mushrooms, and use vegetable broth instead of beef broth. You’ll still get that hearty, comforting chili experience.
What if I don’t have masa harina?
Masa harina is key for thickening and adding subtle corn flavor, but if you’re in a pinch, you can substitute with regular cornmeal or even a bit of flour mixed with water. Just add gradually and whisk well to avoid lumps.
How spicy is this chili?
This recipe has a moderate spice level thanks to chili powder and cayenne pepper. If you prefer milder chili, simply reduce the cayenne or omit it entirely. Adjusting the spice is easy and lets you tailor it perfectly to your taste.
Can I use other types of beans?
Of course! Kidney and pinto beans are classic choices, but black beans, cannellini beans, or even chickpeas can add interesting textures and flavors. Feel free to swap or combine beans to your liking.
Is The Pioneer Woman Chili Recipe gluten-free?
Yes, it is naturally gluten-free as long as your chili powder and other spices are certified gluten-free. The masa harina is also a gluten-free corn flour, making it a safe and delicious option for gluten-sensitive eaters.
Final Thoughts
This recipe holds a special place in my heart, and I’m sure once you try The Pioneer Woman Chili Recipe, it will in yours too. From its rich and savory flavors to its wonderfully thick, satisfying texture, this chili is pure comfort food at its best. Don’t hesitate—gather your ingredients, get cooking, and share the warmth of this classic chili with your loved ones!
Print
The Pioneer Woman Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty and flavorful Pioneer Woman Chili Recipe combines ground beef, beans, and a blend of spices to create a classic American comfort food. Thickened with masa harina, this chili is perfect for a satisfying meal served hot with your favorite toppings.
Ingredients
Meat and Beans
- 2 pounds ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Tomato Base
- 1 can (14 oz) tomato sauce
- 1 can (14 oz) diced tomatoes with juice
- 2 tablespoons tomato paste
Thickener
- 1/4 cup masa harina (corn flour)
- 1/2 cup warm water
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Liquids and Oil
- 2 cups beef broth
- 2 tablespoons olive oil
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic and sauté until softened, about 3 to 4 minutes, releasing their fragrant flavors.
- Cook Ground Beef: Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary to prevent greasiness.
- Add Tomato and Spices: Stir in tomato sauce, diced tomatoes with juice, tomato paste, ground cumin, chili powder, cayenne pepper, paprika, salt, and black pepper. Mix thoroughly to combine all ingredients evenly.
- Add Broth and Bring to Simmer: Pour in the beef broth, stir well, and bring the mixture to a simmer over medium heat to meld flavors.
- Thicken with Masa Harina: In a small bowl, mix masa harina with warm water until smooth to create a slurry. Stir this into the chili to thicken the texture and add a subtle corn flavor.
- Simmer the Chili: Let the chili simmer uncovered for 30 minutes, stirring occasionally to prevent sticking and to allow the flavors to deepen.
- Add Beans and Finish Cooking: Add the drained kidney and pinto beans to the pot and cook for an additional 10 to 15 minutes, until the chili is thickened and heated through.
- Adjust Seasonings and Serve: Taste and adjust seasoning as needed. Serve the chili hot with desired toppings such as shredded cheese, sour cream, or green onions for an added burst of flavor.
Notes
- For a milder chili, reduce the amount of cayenne pepper or chili powder.
- Masa harina thickens the chili and imparts a subtle corn flavor; you can substitute it with cornmeal if necessary.
- Leftovers taste even better the next day as the flavors continue to develop.
