The Pioneer Woman Chili Recipe

This hearty chili offers a delicious explosion of flavors from tender ground beef, fresh vegetables, and a mix of kidney and pinto beans. Bursting with the rich taste of tomatoes and a blend of spices including chili powder, cumin, oregano and a touch of cayenne if desired, it delivers a warm and satisfying bowl of comfort.

I recently made this Pioneer Woman Chili and it quickly became one of my favorite hearty chili recipes. I started with 2 lbs ground beef, browning it with 1 large chopped onion, 1 chopped green bell pepper, and 3 minced garlic cloves.

This blend gives a good balance of protein and vitamins while adding a natural sweetness from the veggies. Then I mixed in a 28 oz can of diced tomatoes and a 15 oz can tomato sauce which add a rich flavor and some much needed moisture.

I love that there are also kidney and pinto beans in this recipe because they provide fiber and help make this dish filling. I added 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano with a little 1/2 teaspoon of cayenne pepper if I feel like it has extra kick.

Whether you use the stove top or the Crock Pot, this is a best chili recipe that hits all the marks for taste and nutrition.

Why I Like this Recipe

I love this chili recipe because the blend of spices, meat, and beans just comes together to create a flavor that really warms me up on chilly nights. I also really like that its super easy to make – even if I mess up a little sometimes, the recipe is forgiving and always tastes great. Another thing is how versatile it is; I can whip it up on the stove top when I’m in a hurry or let it simmer in a crock pot when I have more time, which saves me a ton of hassle. Lastly, this dish is really hearty and filling, and there’s something so satisfying about a meal that feels both comforting and full of flavor even if it’s not perfect every time.

Ingredients

• Ground beef gives tons of protein and heartiness to make the chili rich and filling.
• Onions add natural sweetness, some fiber and tangy flavor that make each bite better.
• Green bell peppers give crunch and vitamins while balancing savory taste with sweetness.
• Garlic adds a bold aroma and spicy kick that lifts the whole chili.
• Kidney beans pack extra fiber and protein making the chili filling and heart healthy.
• Pinto beans add a smooth texture and more fiber, melding perfectly with the spices.
• Tomato sauce brings a tangy and rich base that softens heat and unites flavors.
• Beef broth adds moisture and deep savory notes that tie the spicy and meaty taste.

Ingredient Quantities

• 2 lbs ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups beef broth
• Salt and pepper, to taste

How to Make this

1. In a large pot over medium-high heat, cook the 2 lbs of ground beef until it’s browned, then drain off any extra fat.

2. Add the chopped large onion, chopped green bell pepper, and minced garlic to the beef and cook for about 5-7 minutes until the veggies are soft.

3. Pour in the 28 oz can of diced tomatoes with their juice and the 15 oz can of tomato sauce; stir all those together.

4. Mix in both cans of kidney beans and the can of pinto beans, making sure they’re all well combined.

5. Sprinkle in the 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and if you like some extra heat, add the 1/2 teaspoon cayenne pepper.

6. Pour in the 2 cups beef broth and stir everything up, making sure the seasonings and liquids mix well with the meat and beans.

7. Bring the chili to a simmer and then lower the heat to let it cook gently for 30 to 45 minutes so all the flavors meld together.

8. Stir the chili occasionally, and if it’s too thick for your liking, you can add a bit more beef broth or water.

9. Taste the chili and add salt and pepper as needed before serving.

10. Enjoy your Pioneer Woman Chili on its own or with your favorite toppings like shredded cheese, sour cream, or chopped green onions!

Equipment Needed

1. A large cooking pot – you’ll need this to brown the ground beef and simmer the chili.
2. A cutting board – essential for chopping the onion, bell pepper, and garlic.
3. A chef’s knife – for all that chopping work.
4. A wooden spoon – for stirring the beef and veggies together.
5. A can opener – to open your tomatoes, tomato sauce, and beans.
6. Measuring spoons – to get the right amounts of chili powder, cumin, oregano and cayenne pepper.
7. A measuring cup – to pour in the beef broth properly.
8. A colander – handy for draining those kidney and pinto beans.

FAQ

The Pioneer Woman Chili Recipe Substitutions and Variations

• Ground beef: you can swap it for ground turkey or chicken if you’re looking for a leaner option
• Large onion: if you dont like the strong onion flavor, try using shallots or scallions for a milder taste
• Green bell pepper: red or yellow bell peppers work too and add a sweeter flavor
• Diced tomatoes: if you want a fresher flavor, use chopped fresh tomatoes instead
• Kidney beans: black beans or cannellini beans are good alternatives if you cant find kidney beans

Pro Tips

1. Make sure you fully brown the meat in the beginning so you get lots of flavor; if you dont, your chili may end up tasting kinda flat.
2. Keep an eye on the liquid amount while it simmers and stir it a couple times every now and then; this helps prevent it from sticking to the bottom of the pot and burning.
3. Toast your spices lightly in the pot for a minute or so before adding the liquids; this small step can really boost the depth of flavor in the chili.
4. Let the chili sit for a few minutes after cooking ends so all the flavors have a chance to meld together even more, you might even get more intense taste if it sits a bit longer before serving.