Description
A hearty and flavorful chili recipe by The Pioneer Woman that combines ground beef, beans, and a blend of spices, simmered to perfection and thickened with masa harina for a comforting and satisfying meal.
Ingredients
Scale
Meat and Base
- 2 lbs. ground beef (80% lean)
- 2 cloves garlic, minced
- 8 oz. tomato sauce
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional for heat)
Thickening Agent
- 1/4 cup masa harina (or substitute with cornmeal, flour, or cornstarch for texture)
Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Optional (Instant Pot Only)
- 1 can (14.5 oz) diced tomatoes with juice
Garnishes
- Shredded Cheddar cheese
- Lime wedges
- Sour cream
- Tortilla chips or Fritos
- Diced green onions
Instructions
- Brown the beef: In a large pot over medium heat, cook and crumble the ground beef until browned. Drain excess grease from the pot to keep the chili from being too oily.
- Add garlic and tomato sauce: Stir in the minced garlic and tomato sauce, cooking for about 1 minute to blend the flavors together.
- Add spices and simmer: Mix in chili powder, ground cumin, oregano, salt, and optionally cayenne pepper. Stir everything well, then reduce the heat to low, cover the pot, and let the chili simmer for 1 hour, stirring occasionally. If the chili thickens too much, add 1/2 cup of water to adjust the consistency.
- Incorporate masa harina: In a small bowl, combine the masa harina with 1/2 cup water, mixing well to make a slurry. Stir this into the chili to thicken it. Add more masa or water as needed to reach your desired chili texture.
- Add beans and finish simmering: Add the drained and rinsed kidney beans and pinto beans to the pot. Let the chili simmer for an additional 10 minutes to allow the flavors to meld.
- Serve with garnishes: Spoon the chili into bowls and serve topped with shredded Cheddar cheese, sour cream, diced green onions, and a side of tortilla chips or Fritos. Garnish with lime wedges for an added zest.
Notes
- To make this chili spicier, increase or add cayenne pepper to taste.
- If you prefer a thicker chili, add a little more masa harina or cornmeal slurry.
- Simmering for a full hour allows the flavors to deepen and blend perfectly.
- This recipe can be adapted to an Instant Pot by including canned diced tomatoes and adjusting liquid as needed.
- Use lean ground beef to reduce excess grease and calories.
- Leftovers taste great and can be refrigerated up to 3-4 days or frozen for longer storage.
