Description
The Pioneer Woman Chili is a hearty and flavorful homemade chili featuring ground beef, kidney and pinto beans, and a rich tomato base spiced with chili powder, cumin, and oregano. Simmered to perfection, this chili offers a comforting meal perfect for chilly days or any time you crave classic American comfort food.
Ingredients
Scale
Meat
- 2 pounds ground beef
Vegetables & Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Tomatoes & Sauces
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1/4 cup tomato paste
Liquids
- 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 Beef: In a large pot or Dutch oven, heat over medium-high flame and add the ground beef. Cook, breaking it apart with a spoon until no pink remains. Drain excess fat carefully to avoid greasiness.
- Sauté Onions and Garlic: Add the diced onion to the pot and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and continue cooking for another minute until fragrant.
- Add Spices: Sprinkle the chili powder, ground cumin, oregano, salt, black pepper, and optional cayenne pepper over the beef and onion mixture. Stir well and cook for about 1 minute to bloom the spices and enhance flavor.
- Add Tomatoes and Beans: Pour in the diced tomatoes, tomato sauce, tomato paste, beef broth, and both the kidney and pinto beans. Stir thoroughly to combine all ingredients evenly.
- Simmer the Chili: Bring the chili mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 45 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Season and Serve: Taste the chili and adjust seasoning if needed. Serve hot, optionally topped with your favorite chili toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, increase the cayenne pepper or add diced jalapeños during the sauté step.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use lean ground beef to reduce fat content or substitute with ground turkey for a lighter version.
- For thicker chili, simmer uncovered for the last 10 minutes.
- Serve with cornbread or over rice for a complete meal.
