The Pioneer Woman Chili is a hearty, delectable dish that warms the soul and brings the family together. With its rich combination of flavors, this chili is perfect for cozy nights in, tailgating parties, or any occasion where comfort food is a must. What sets it apart is its versatility—whether you’re entertaining friends or just looking to satisfy a hungry family, this recipe has you covered.
Why You’ll Love This Recipe
Chili is the epitome of comfort food, and this version is quick to prepare, budget-friendly, and kid-approved! It’s a no-fuss meal that allows you to spend less time in the kitchen and more time with your loved ones. Plus, it can easily feed a crowd, making it a great choice for gatherings or potlucks.
“This is the chili everyone raves about at our cookouts! It’s rich and flavorful. My kids ask for it weekly!” – Happy Home Cook
How to Make The Pioneer Woman Chili
Creating this mouthwatering tin of warmth involves a few simple steps. After you gather your ingredients, you’ll brown the meat, sauté the veggies, and let everything simmer together to let the flavors blend perfectly. It’s an easy-to-follow process that results in a delicious and satisfying meal that you’ll want to make again and again.
Ingredients
2 lbs ground beef (or ground turkey): The heart of the chili, providing a rich and satisfying base.
1 small onion, diced: Adds sweetness and depth to the dish.
1 green bell pepper, diced: For a pop of color and subtle sweetness.
3 cloves garlic, minced: Because every great chili starts with garlic.
2 cans (14.5 oz each) diced tomatoes: These bring the perfect balance of acidity and sweetness.
1 can (15 oz) tomato sauce: Smooth and velvety, it ties everything together.
2 cups beef broth: Adds richness and helps achieve the perfect consistency.
2 cans (15 oz each) kidney beans, drained and rinsed: Creamy and packed with protein, they make the chili extra hearty.
1 can (15 oz) pinto beans, drained and rinsed: For a lovely textural contrast.
2-3 tbsp chili powder: The star spice of the show! Adjust for your preferred heat level.
1 tsp cumin: Adds earthy, smoky undertones.
1 tsp paprika: For a gentle, smoky warmth.
½ tsp cayenne pepper (optional): Perfect if you love an extra kick.
Salt and black pepper, to taste: To enhance and balance all the flavors.
Toppings: Shredded cheese, sour cream, green onions, avocado slices, tortilla chips (optional but highly recommended).
Substitutions: You can swap ground beef for lentils or mushrooms for a vegetarian take, or use vegetable broth instead of beef broth.
Directions
- Prep Your Ingredients: Dice the onion and bell pepper, mince the garlic, and have everything ready to go.
- Brown the Meat: In a large pot, brown the ground beef (or turkey) over medium heat until fully cooked. Drain any excess fat.
- Sauté the Vegetables: Add the onion, bell pepper, and garlic to the pot. Cook until the onions are translucent.
- Build the Base: Stir in the chili powder, cumin, paprika, cayenne, salt, and pepper. Cook for an additional 1-2 minutes to enhance the flavors.
- Add the Tomatoes and Broth: Mix in the diced tomatoes and tomato sauce, followed by the beef broth.
- Let It Simmer: Bring the chili to a gentle boil, then reduce heat and let it simmer for at least 30 minutes, stirring occasionally.
- Add the Beans: Stir in the kidney and pinto beans. Cook for an additional 10 minutes.
- Taste and Adjust: Take a moment to taste your chili and adjust seasoning if needed.
- Serve and Enjoy: Ladle into bowls and top with your favorite toppings like cheese, sour cream, or avocado slices.
Serving Suggestions
This chili is fantastic on its own, but adding crusty bread or a fresh green salad elevates the meal. As for toppings, shredded cheese, a dollop of sour cream, diced avocado, and crunchy tortilla chips provide delightful textural contrasts. It’s the kind of dish that’s perfect for game day, family gatherings, or a chilly evening at home.
Storage & Reheating
To store your leftovers, let the chili cool down to room temperature before transferring it to an airtight container. It will last for about 3-4 days in the fridge. For longer storage, freeze the chili in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, reheat on the stovetop or in the microwave until warmed through.
Pro Tips
To enhance the depth of flavor, consider adding a splash of Worcestershire sauce. For quicker prep, use pre-diced onions and peppers, or even frozen versions. If you’re a spice enthusiast, throw in some jalapeños for an extra kick.
Variations
Get creative with your chili! Add corn for sweetness, substitute ground turkey for a lighter option, or mix in different beans like black beans for added protein. For a smoky flavor, include chipotle peppers in adobo sauce. Adjust the heat according to taste, and don’t hesitate to experiment with additional spices!
FAQs
Can I make this chili in a slow cooker?
Absolutely! Brown the meat and sauté the vegetables first, then transfer everything to your slow cooker. Let it cook on low for 6-8 hours or high for 3-4 hours.
How can I thicken my chili?
If your chili is too thin, simmer it uncovered for a little longer. You can also mash some of the beans against the side of the pot to create a thicker texture.
Is this chili gluten-free?
Yes, the ingredients listed do not contain gluten. Always check labels to ensure your broth and canned products are gluten-free, especially if you have dietary restrictions.
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The Pioneer Woman Chili
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and delectable chili perfect for cozy nights, tailgating, or family gatherings.
Ingredients
- 2 lbs ground beef (or ground turkey)
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2–3 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- Toppings: Shredded cheese, sour cream, green onions, avocado slices, tortilla chips
Instructions
- Prep Your Ingredients: Dice the onion and bell pepper, mince the garlic, and have everything ready to go.
- Brown the Meat: In a large pot, brown the ground beef (or turkey) over medium heat until fully cooked. Drain any excess fat.
- Sauté the Vegetables: Add the onion, bell pepper, and garlic to the pot. Cook until the onions are translucent.
- Build the Base: Stir in the chili powder, cumin, paprika, cayenne, salt, and pepper. Cook for an additional 1-2 minutes to enhance the flavors.
- Add the Tomatoes and Broth: Mix in the diced tomatoes and tomato sauce, followed by the beef broth.
- Let It Simmer: Bring the chili to a gentle boil, then reduce heat and let it simmer for at least 30 minutes, stirring occasionally.
- Add the Beans: Stir in the kidney and pinto beans. Cook for an additional 10 minutes.
- Taste and Adjust: Take a moment to taste your chili and adjust seasoning if needed.
- Serve and Enjoy: Ladle into bowls and top with your favorite toppings like cheese, sour cream, or avocado slices.
Notes
This chili is fantastic on its own, but adding crusty bread or a fresh green salad elevates the meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg