The Pioneer Woman Chili Recipe

Introduction

There’s something undeniably comforting about a big pot of chili simmering on the stove. The aroma wafts through the house, drawing everyone in, and before you know it, dinner is ready. This recipe from The Pioneer Woman is a family favorite in our home, and it never fails to impress. Packed with flavor, hearty ingredients, and customizable garnishes, it’s perfect for cozy nights, gatherings with friends, or game day festivities.

Ingredients

• 2 lbs. ground beef (80% lean)
• 2 cloves garlic, minced
• 8 oz. tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1/4 cup masa harina (or substitute with cornmeal, flour, or cornstarch for texture)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• (Instant Pot only) 1 can (14.5 oz) diced tomatoes with juice

Garnish Options

• Shredded Cheddar cheese
• Lime wedges
• Sour cream
• Tortilla chips or Fritos
• Diced green onions

Instructions

Stovetop Method

Brown the Beef
In a large pot over medium heat, cook and crumble the ground beef until browned. Drain any excess grease to keep the chili from becoming too greasy.

Add Garlic and Sauce
Next, add the minced garlic and the tomato sauce to the pot, stirring for about 1 minute to combine the flavors.

Season
Add the chili powder, ground cumin, oregano, salt, and cayenne pepper (if using). Stir well to combine everything, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, stirring occasionally. If you find the chili is too thick, feel free to add up to 1/2 cup of water to achieve your desired consistency.

Thicken with Masa
In a small bowl, mix the masa harina with 1/2 cup of water until smooth. Stir this mixture into the chili to help thicken it. Depending on your preference, you may want to add more masa or additional water for the ideal texture.

Add Beans
Finally, add the drained kidney and pinto beans, simmering for an additional 10 minutes to heat through.

Serve
Ladle the chili into bowls and top with your favorite garnishes like shredded Cheddar cheese, sour cream, and crunchy tortilla chips.

Nutrition Facts

• Serving Size: 1 cup
• Calories: 400
• Sugar: 3g
• Sodium: 850mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 70mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes

How to Serve

• Garnish with:
• Shredded Cheddar cheese
• A dollop of sour cream
• Fresh lime wedges
• Crunchy tortilla chips or Fritos
• Diced green onions for added flavor

Additional Tips

1. Customize the Heat: Adjust the cayenne pepper and jalapeño according to your spice preference.
2. Use Leftover Meat: This recipe is perfect for using leftover cooked meats, such as shredded chicken or brisket.
3. Add Vegetables: Sneak in some diced bell peppers or corn for extra nutrition.
4. Make Ahead: Chili tastes even better the next day, making it a great option for meal prep.
5. Freeze for Later: This chili freezes well; simply store in airtight containers for up to 3 months.

Recipe Variations

• Vegetarian Version: Substitute the ground beef with lentils or your favorite meat substitute.
• White Chili: Replace kidney and pinto beans with white beans and use chicken or turkey instead of beef.
• Spicy Chili: For an extra kick, add chopped fresh jalapeños or a dash of hot sauce.

Serving Suggestions

• Serve with warm cornbread or over rice for a complete meal.
• Pair with a fresh garden salad to balance the hearty flavors.
• Offer a side of guacamole for a creamy, rich addition.

Freezing and Storage

Chili can be stored in the refrigerator for up to 5 days. For longer storage, cool the chili completely and transfer it to airtight containers. It will keep well in the freezer for up to 3 months. When ready to eat, simply thaw overnight in the refrigerator and reheat on the stovetop.

FAQ Section

1. Can I use ground turkey instead of beef?
   Yes, ground turkey or chicken can be used as a healthier alternative.
2. Is this chili gluten-free?
   Ensure that the masa harina or substitutes are certified gluten-free if necessary.
3. Can I make this chili in a slow cooker?
   Yes, you can brown the beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
4. What can I use instead of masa harina?
   You can use cornmeal, flour, or cornstarch, but the texture may vary slightly.
5. How spicy is this chili?
   The spice level can be adjusted based on your preference by adding more or less cayenne and jalapeños.
6. Can I add more beans?
   Absolutely! Feel free to add more beans for extra protein and fiber.
7. What kind of tomatoes should I use?
   You can use canned diced tomatoes, crushed tomatoes, or even fresh tomatoes if you prefer.
8. How do I make it less salty?
   Use low-sodium broth and canned beans to control the salt content.
9. Can I prepare this chili in advance?
   Yes, chili is a great make-ahead dish and tastes better the next day!
10. What are some good toppings?
    Popular toppings include shredded cheese, sour cream, avocado, and fresh cilantro.

Conclusion

The Pioneer Woman Chili Recipe is a delicious and hearty dish that’s perfect for any occasion. Whether you’re hosting a gathering, watching a game, or simply enjoying a cozy night in, this chili will warm you up and satisfy your taste buds. With its rich flavors and customizable ingredients, it’s sure to become a staple in your home, just as it has in mine. Enjoy every flavorful spoonful!

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