The Pioneer Woman Chili Recipe is a hearty and down-to-earth dish that’s packed with ground beef, beans, tomatoes, and just the right mix of spices. It’s the kind of chili that feels like a warm hug on a chilly day, with a thick and chunky texture that’s full of flavor without being too fancy or complicated.
I love making this chili because it’s so easy to throw together, and it always turns out just right—comforting and filling without needing a million ingredients. One of my favorite parts is that you can tweak it just how you like, whether adding a bit more spice or topping it with cheese and sour cream. I also think it’s a great recipe to make ahead since the flavors really get better after sitting for a while.
When I serve this chili, I usually bring out some crunchy tortilla chips or cornbread on the side. It’s the perfect meal for a casual get-together or a cozy night in. Everyone always asks for seconds, and it’s especially fun to serve when the weather cools down because nothing beats a warm bowl of this classic chili after a busy day.
Key Ingredients & Substitutions
Ground beef: Using 80% lean beef gives a good balance of flavor and fat for richness. If you want less fat, try 90% lean, or swap for ground turkey or chicken for a lighter chili.
Beans: Kidney and pinto beans add texture and a hearty feel. You can swap with black beans or great northern beans depending on what you like or have on hand.
Tomatoes: Crushed, diced, and tomato paste add layers of tomato flavor and thickness. If you want a smoother chili, use more tomato paste and crushed tomatoes and less diced.
Spices: Chili powder and cumin are key for classic chili flavor. Smoked paprika adds subtle smokiness. Adjust cayenne for heat—add less for milder and more for spice lovers.
How Do I Get Rich Flavor Without Overpowering Spice?
Building flavor in chili comes from layering, not just heat. Here’s how you do it:
- Cook onions till soft; this gives sweetness and depth.
- Toast spices in the hot pan with the beef to release their aroma.
- Simmer the chili low and slow, at least 30 mins, to blend flavors well.
- Taste and adjust seasonings toward the end, so you control the heat and salt perfectly.
Taking time with these steps helps your chili develop a rich and balanced profile without being too hot or salty. It’s all about patience!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even cooking and simmering your chili without burning.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Knife and cutting board – for chopping onion and garlic easily.
- Measuring spoons – to get your spices just right every time.
- Colander – handy for draining and rinsing beans.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner chili option that’s still hearty.
- Add diced green bell peppers or jalapeños when cooking onions for extra crunch and a spicy kick.
- Stir in a cup of corn kernels near the end for a touch of sweetness and texture contrast.
- Mix in shredded cheddar or Monterey Jack cheese as a topping to add creamy richness.
How to Make The Pioneer Woman Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs ground beef (80% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 (14.5 oz) can diced tomatoes
Spices and Seasonings:
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
Other Ingredients:
- 1 cup beef broth or water
- 2 tbsp olive oil or vegetable oil
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Time Needed:
You’ll spend about 15 minutes prepping and browning the meat and veggies. Then, let your chili simmer gently for at least 30 minutes to bring out all those rich flavors. Total time is about 45 minutes, but the longer you simmer, the better it tastes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Brown the Beef:
Add the ground beef to the pot. Stir and break it up with a spoon, cooking until it’s fully browned and no longer pink, about 8-10 minutes. If there’s a lot of fat, you can drain some off.
3. Add Spices and Toast:
Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir everything together and cook for 1-2 minutes to toast the spices and release their flavors.
4. Combine Tomatoes and Beans:
Pour in the crushed tomatoes, tomato paste, diced tomatoes, and beef broth. Add the drained and rinsed kidney and pinto beans. Stir everything together well to combine.
5. Simmer the Chili:
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot partially with a lid and let it cook slowly for at least 30 minutes, stirring occasionally. The flavors will deepen and the chili will thicken.
6. Taste and Adjust:
Taste your chili and add more salt, pepper, or chili powder if you want it spicier or more seasoned. Remember, a little pinch more can really boost the flavor!
7. Serve and Enjoy:
Ladle your chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and some chopped green onions if you like. It’s fantastic with cornbread or crunchy tortilla chips on the side.
Can I Use Frozen Ground Beef for This Chili?
Yes, but be sure to fully thaw it first in the fridge overnight. Cooking frozen beef straight away can lead to uneven cooking. Once thawed, pat it dry to prevent excess moisture.
Can I Make This Chili Ahead of Time?
Absolutely! Chili flavors often improve overnight. Make it a day ahead, let it cool, then refrigerate in an airtight container. Reheat gently on the stove before serving.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 3 months.
Can I Adjust the Spice Level?
Yes! Reduce or omit the cayenne pepper for milder chili, or add extra chili powder or fresh jalapeños for more heat. Adjust seasoning after simmering to suit your taste.