The Pioneer Woman Chili Recipe is a hearty and flavorful dish that’s perfect for cozy nights or feeding a crowd. Packed with seasoned ground beef, beans, tomatoes, and a blend of spices, this chili has a nice balance of warmth and a little kick. It’s the kind of meal that fills the kitchen with amazing smells and invites everyone to the table.
I love how easy it is to throw this chili together after a busy day but still end up with something that tastes like you spent hours simmering it just right. The spices are just what you want — not too spicy but with enough flavor to keep every bite interesting. I usually add a little extra cheese and a dollop of sour cream on top because in my book, chili is all about those toppings!
This chili is great for game day, family dinners, or even meal prepping for the week. I like serving it with some crunchy cornbread or over a bed of rice for a filling meal that’s sure to warm you up. It’s one of those recipes that feels like a hug in a bowl, and I always find myself coming back to it whenever I need something comforting and tasty.
Key Ingredients & Substitutions
Ground Beef: Using 80/20 beef gives the chili a nice balance of flavor and fat. If you want a leaner option, try ground turkey or chicken, but you might need to add a little oil for richness.
Yellow Onion and Bell Pepper: These veggies add sweetness and depth. You can swap bell pepper colors based on your preference. If you’re out of fresh, frozen peppers work too.
Kidney Beans: They bring hearty texture and fiber. Pinto or black beans work just as well if you want a change in flavor or can’t find kidney beans.
Chili Seasoning: Using a seasoning mix saves time, but making your own blend (chili powder, cumin, paprika, oregano, cayenne) lets you control the heat and salt. Adjust cayenne to taste.
Tomato Sauce and Diced Tomatoes: These form the chili base. If you want a chunkier chili, use crushed tomatoes instead of sauce. Adding a bit of tomato paste can boost richness too.
How Do You Get the Best Flavor When Browning Ground Beef?
Browning meat well is key for deep, meaty flavor in chili.
- Use a heavy skillet or Dutch oven for even heat.
- Don’t crowd the pan; cook in batches if necessary to get a nice brown crust.
- Break the meat into small pieces and let it sit without stirring too often so it can brown.
- Drain excess fat unless you want it for flavor—leaving some fat helps keep the chili rich.
- After browning, cook the onions and peppers in the same pan to soak up all that beef flavor.
Equipment You’ll Need
- Large Dutch oven or heavy pot – great for even cooking and simmering the chili without sticking.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Knife and cutting board – for chopping onions, peppers, and garlic easily and safely.
- Can opener – to open all those canned ingredients quickly.
- Measuring spoons – for precise spice measurements to get the flavor just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that still packs flavor.
- Add a chipotle pepper in adobo sauce to bring a smoky, spicy twist to your chili.
- Include corn kernels for a bit of sweetness and extra texture.
- Top with diced avocado or jalapeños to add freshness and an extra kick.
The Pioneer Woman Chili Recipe
Ingredients You’ll Need:
- 2 pounds ground beef (80/20)
- 1 medium yellow onion, finely chopped
- 1 large bell pepper (red or green), finely chopped
- 3 cloves garlic, minced
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilies
- 1 (1 oz) package chili seasoning mix (or homemade blend: 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp oregano, 1/2 tsp cayenne pepper)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp sugar
- 1 cup beef broth or water
- Sour cream, shredded cheddar cheese, and fresh cilantro for garnish
How Much Time Will You Need?
This chili takes about 15 minutes to prepare and 30 to 60 minutes to simmer for best flavor. Total time is around 45 minutes to 1 hour and 15 minutes, perfect for a cozy meal without a long wait.
Step-by-Step Instructions:
1. Brown the Beef
Heat a large Dutch oven or heavy pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned and no longer pink. Drain any excess fat if you prefer a leaner chili.
2. Cook the Vegetables
Add the finely chopped onion, bell pepper, and minced garlic to the pot with the browned beef. Stir and cook until the vegetables become soft and translucent, about 5 to 7 minutes.
3. Add Seasonings
Mix in the chili seasoning mix, salt, black pepper, and sugar. Stir well to coat the meat and veggies evenly with the spices.
4. Combine the Rest
Add the drained kidney beans, diced tomatoes with their juice, tomato sauce, diced green chilies, and beef broth to the pot. Stir everything together to combine fully.
5. Simmer the Chili
Bring the pot to a boil, then reduce heat to low. Cover and let the chili simmer gently for at least 30 minutes. For deeper flavors, simmer up to 1 hour, stirring occasionally to prevent sticking.
6. Taste and Adjust
Sample your chili and adjust salt or seasoning if needed.
7. Serve
Spoon the chili into bowls and top with sour cream, shredded cheddar cheese, and fresh cilantro for a tasty finishing touch. Enjoy it alongside cornbread, tortilla chips, or over rice for a hearty meal.
Can I Make This Chili Ahead of Time?
Yes! Chili often tastes even better the next day as the flavors meld. Refrigerate it in an airtight container for up to 3 days and reheat gently on the stove or in the microwave.
Can I Use Frozen Ground Beef?
Absolutely, just thaw it completely in the fridge overnight before cooking. Pat it dry with paper towels to reduce excess moisture while browning.
How Can I Make This Chili Spicier?
Add extra cayenne pepper to the seasoning mix or include diced jalapeños or chipotle peppers in adobo for smoky heat. Adjust gradually based on your spice tolerance.
What’s the Best Way to Store Leftover Chili?
Store leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze chili in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
