The Pioneer Woman Chili is a hearty, comforting dish packed with ground beef, beans, tomatoes, and a perfect blend of spices that give it just the right kick of flavor. It’s the kind of chili that feels warm and welcoming, with a thick, rich texture that makes it perfect for cozy nights in. The combination of tender meat and a slightly spicy tomato base is what makes this chili stand out.
I love making this chili when I want a meal that’s easy to throw together but still full of flavor. What I really appreciate about the recipe is how straightforward it is, yet it tastes like you’ve been simmering it for hours. Plus, it’s great for feeding a crowd or having leftovers that only get better the next day. I always say, the secret is giving it time to let the flavors really blend—so if you can, cook it low and slow.
When I serve The Pioneer Woman Chili, I like to pile it high with shredded cheese, sour cream, and a sprinkle of green onions or cilantro on top. It’s also fantastic alongside some warm cornbread or tortilla chips for dipping. This chili has become a go-to meal in my house because it’s simple, filling, and just plain delicious. It’s the perfect bowl of comfort food on a cold day!
Key Ingredients & Substitutions
Ground beef: This is the heart of the chili, giving it a meaty, rich base. I like using lean beef to avoid too much grease. You can swap for ground turkey or plant-based crumbles for a lighter or vegetarian option.
Beans: Kidney beans are classic here, adding creaminess and fiber. If you prefer, black beans or pinto beans work great too, and they bring a slightly different texture.
Tomatoes: A mix of diced tomatoes, tomato sauce, and paste builds a thick and tangy chili sauce. If you want a fresher taste, try using fire-roasted diced tomatoes.
Spices: Chili powder, cumin, and smoked paprika blend to create the smoky, warm flavor. Adjust the cayenne and red pepper flakes to control the heat, or leave out for mild chili.
How Do You Get the Best Flavor When Simmering Chili?
Simmering lets flavors mix and deepen. Follow these tips:
- After browning beef and adding spices, stir well to toast spices slightly—this boosts their aroma.
- Simmer on low heat, partially covered, for at least 30 minutes. If you have time, go for 1-2 hours—it’s worth it!
- Stir occasionally to stop sticking and adjust liquid to keep chili thick but not dry.
- Season near the end so salt and spices are balanced after cooking down.
Patience here pays off. Slow cooking makes chili richer and more comforting.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – great for even heat and simmering chili without burning.
- Wooden spoon – perfect for stirring the thick chili and scraping the pot’s bottom gently.
- Colander – to drain and rinse the beans quickly and easily.
- Chef’s knife and cutting board – for chopping onions and garlic efficiently.
- Measuring spoons and cups – to keep your spice ratios just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner chili that’s still hearty.
- Add diced bell peppers or corn for extra sweetness and crunch in the chili.
- Mix in a handful of chopped dark chocolate or a splash of coffee to deepen the chili’s rich flavor.
- Top with jalapeños, avocado, or a squeeze of lime for fresh, bright contrasts when serving.
The Pioneer Woman Chili Recipe
Ingredients You’ll Need:
For the Chili:
- 2 pounds lean ground beef
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 (16-ounce) can red kidney beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 cup beef broth (or water)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
- ½ teaspoon crushed red pepper flakes (optional)
For Serving:
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro or green onions
How Much Time Will You Need?
This chili takes about 15 minutes of preparation and about 30 minutes to simmer for a basic flavor. For deeper, richer taste, let it gently simmer up to 1-2 hours. Total time is approximately 45 minutes to 2 hours, depending on how long you let it cook.
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven over medium-high heat, add the ground beef. Break it apart with a spoon as it cooks until fully browned and no pink remains. Drain any excess fat if you’d like.
2. Cook the Onion and Garlic:
Add chopped onion and minced garlic to the beef. Stir occasionally and cook until onions soften and turn translucent—about 3 to 4 minutes.
3. Add Spices:
Stir in chili powder, cumin, smoked paprika, salt, black pepper, cayenne pepper, and crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the spices release their aroma.
4. Add Tomato and Beans:
Pour in diced tomatoes with their juice, tomato sauce, tomato paste, kidney beans, and beef broth. Stir everything together well.
5. Simmer the Chili:
Bring the mixture to a simmer. Then reduce the heat to low and cover partially with a lid. Let the chili simmer gently for at least 30 minutes, stirring occasionally to prevent sticking. For richer flavor, simmer up to 1-2 hours, adding a splash of broth or water if the chili gets too thick.
6. Adjust the Seasoning:
Give the chili a taste and add more salt or spices if needed to suit your preference.
7. Serve:
Spoon the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro or green onions for a tasty finish.
Enjoy your warm, comforting bowl of The Pioneer Woman Chili—a perfect dish for sharing on cozy nights!
Can I Use Frozen Ground Beef for This Chili?
Yes, but make sure to fully thaw it before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker thawing. Cooking frozen meat directly can lead to uneven cooking.
Can I Make This Chili Ahead of Time?
Absolutely! Chili tastes even better the next day as the flavors meld. Prepare the chili fully, then cool and refrigerate it for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Adjust the Heat Level?
Yes! To make it milder, omit the cayenne pepper and red pepper flakes. For spicier chili, add more cayenne, red pepper flakes, or even diced jalapeños while cooking.
