The Pioneer Woman Chili is a hearty, comforting dish that’s packed with ground beef, beans, tomatoes, and a flavorful mix of spices. It’s the kind of chili that feels like a warm hug on a chilly day, with just the right balance of savory and a little bit of spice. You’ll notice the rich, thick texture and the inviting aroma that fills the kitchen as it simmers away.
I love making this chili on weekend afternoons when I have time to let it cook slowly, allowing all the flavors to blend together perfectly. One of my favorite parts is how easy it is to throw together with pantry staples, yet it ends up tasting like something special. I often add a splash of beef broth or a dollop of sour cream on top to make it even creamier and more delicious.
We usually serve it with warm cornbread or tortilla chips for dipping, and it’s always a hit with family and friends. Whether you’re having a casual dinner or need a crowd-pleaser for game day, this chili never disappoints. I find it’s even better the next day, so I always make extra on purpose!
Key Ingredients & Substitutions
Ground beef: This is the heart of the chili. I like using 80/20 beef for a good balance of flavor and moisture. For a leaner option, try ground turkey or chicken, but the flavor will be milder.
Beans: Kidney, pinto, and black beans mix gives great texture and variety. If you’re short on one bean, just double the others. Or use canned chickpeas for a twist.
Tomatoes: The diced tomatoes with green chilies add both acidity and a mild kick. If you don’t have green chilies, use plain diced tomatoes plus a little extra chili powder or fresh jalapeño.
Spices: Chili powder and cumin are essential chili flavors. Smoked paprika adds depth, but if you can’t find it, regular paprika or a pinch of chipotle powder works fine. Cayenne is optional—add it based on how spicy you want your chili.
How Do You Build Deep Flavor in Chili?
Sautéing the base ingredients and toasting spices makes a big difference:
- Cook the onions and garlic first: Let them soften until fragrant. This develops a sweet, aromatic foundation.
- Brown the ground beef well: Get some nice color on the meat, which adds richness. Drain excess fat to keep it from being greasy.
- Toast the spices: Stirring the chili powder, cumin, and paprika into the hot browned meat briefly wakes up their flavors.
- Simmer gently: Let the chili cook low and slow for at least 30 minutes. This lets all the ingredients mingle and deepen in taste.
Keep stirring occasionally and adjust seasoning at the end. These simple steps really turn everyday ingredients into something special.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like this for even heat and easy stirring. It helps everything cook together nicely.
- Wooden spoon or spatula – perfect for mixing ingredients without scratching the pot.
- Measuring spoons and cups – to keep your spices and liquids just right for the best flavor.
- Can opener – makes opening all those bean and tomato cans quick and easy.
- Serving bowls and spoons – for ladling up the chili once it’s ready.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner chili option.
- Add diced bell peppers or corn for extra sweetness and texture.
- Spice it up with a splash of hot sauce or chopped fresh jalapeños.
- Top with shredded Monterey Jack cheese or a squeeze of lime for extra flavor.
The Pioneer Woman Chili
Ingredients You’ll Need:
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef broth
- 3 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)
- 2 tablespoons olive oil or vegetable oil
- Shredded cheddar cheese (for topping)
- Sour cream (for topping)
- Sliced jalapeño peppers (for topping)
- Chopped fresh cilantro (for garnish)
- Chopped green onions (for garnish)
How Much Time Will You Need?
This chili takes about 15 minutes to prepare and around 30 to 60 minutes to simmer, allowing the flavors to fully blend. Total cooking time is about 45 minutes to 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until they soften. Then add the minced garlic and cook for 1-2 minutes until fragrant.
2. Brown the Ground Beef:
Add the ground beef to the pot, breaking it up with a spoon. Cook until it’s browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
3. Add the Spices:
Stir in chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Cook and stir the spices for 1-2 minutes to bring out their flavors.
4. Add Tomatoes, Beans, and Broth:
Pour in the diced tomatoes with green chilies, tomato sauce, and beef broth. Stir everything together well. Then add the kidney, pinto, and black beans, stirring to combine.
5. Simmer the Chili:
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for at least 30 minutes, stirring occasionally. For richer flavor, simmer up to 1 hour.
6. Taste and Adjust:
Give the chili a taste and add more salt, pepper, or spices if you like.
7. Serve and Enjoy:
Spoon the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, sliced jalapeño peppers, chopped cilantro, and green onions. Serve warm and enjoy!
Can I Make This Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the fridge for up to 4 days, and reheat gently on the stove or in the microwave.
Can I Use Frozen Ground Beef Instead of Fresh?
Yes, but be sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave for faster thawing. Pat it dry to avoid extra moisture in the chili.
How Can I Adjust the Spice Level?
Control the heat by adjusting or omitting the cayenne pepper and jalapeño toppings. You can also add more chili powder or hot sauce if you like it spicier.
Can I Substitute Different Beans?
Definitely! If you don’t have one type of bean, feel free to swap with other varieties like black-eyed peas or chickpeas. Just rinse canned beans well before adding.
