Description
This Pioneer Woman Chili is a hearty and flavorful classic chili recipe made with ground beef, kidney and pinto beans, tomatoes, and a blend of chili spices. Perfectly seasoned and simmered to perfection, it makes a comforting meal ideal for chilly days or casual gatherings. Simple to prepare in one pot, this chili delivers rich, deep flavors with a satisfying texture.
Ingredients
Scale
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
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
Tomato Ingredients
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1/4 cup tomato paste
Liquids and Broth
- 1 cup beef broth
Spices
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat over medium-high heat and add the ground beef. Cook, stirring occasionally, until the meat is no longer pink, about 7-10 minutes. Drain any excess fat to keep the chili from being greasy.
- Sauté Vegetables: Add the diced onion to the pot with the browned beef and sauté for about 5 minutes until the onion becomes soft and translucent. Then stir in the minced garlic and cook for an additional minute until fragrant, stirring often to avoid burning.
- Add Spices: Sprinkle in the chili powder, ground cumin, oregano, salt, black pepper, and cayenne pepper if using. Stir well to coat the meat and onions with the spices, letting them cook for about 1 minute to bloom and deepen their flavors.
- Add Tomato and Beans: Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Add the drained kidney beans and pinto beans. Stir everything together thoroughly to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 30 to 45 minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Adjust and Serve: After simmering, taste the chili and adjust the seasoning if necessary by adding more salt or spices according to your preference. Serve the chili hot with your choice of toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- You can use ground turkey or chicken as a leaner alternative to beef.
- For a thicker chili, simmer uncovered for the last 10 minutes to reduce the liquid.
- Optional toppings include shredded cheddar cheese, sour cream, diced onions, jalapeños, or fresh cilantro.
- Leftover chili stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
