Introduction

The Pioneer Woman Chili is a hearty, comforting dish perfect for cozy dinners or game days. Packed with flavorful spices, tender beans, and rich ground meat, it’s a crowd-pleaser that’s easy to make and sure to satisfy.

A close-up view of a white bowl filled with chili that has three main layers: a thick, rich reddish-brown stew base with visible ground meat and kidney beans, a sprinkle of bright orange shredded cheese scattered across the top, and a small pile of fresh white diced onions and green cilantro leaves placed in the center. A light wooden spoon is partially dipped into the chili on the right side of the bowl. The bowl sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 (optional)

Instructions

Step 1: Prep your ingredients by dicing the onion and bell pepper, mincing the garlic, and measuring out your spices to make cooking easier.
Step 2: In a large pot, heat a tablespoon of oil over medium heat. Add the ground beef or turkey and cook, breaking it up, until browned (about 5-7 minutes). Drain excess fat and set aside.
Step 3: In the same pot, sauté the diced onion, green bell pepper, and minced garlic for 3-5 minutes until softened and fragrant.
Step 4: Return the browned meat to the pot. Stir in chili powder, cumin, paprika, cayenne pepper if using, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Step 5: Add diced tomatoes with juices, tomato sauce, and beef broth. Stir well and bring to a simmer over medium-high heat.
Step 6: Reduce heat to low, cover, and let the chili simmer for about 45 minutes to develop deep flavors.
Step 7: Stir in the kidney and pinto beans, then simmer uncovered for another 15 minutes so the beans absorb the flavors.
Step 8: Taste the chili and adjust seasoning with salt, pepper, or more spices as needed.
Step 9: Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, avocado slices, or tortilla chips.

Tips & Variations

For a leaner option, use ground turkey or chicken instead of beef.
Add a tablespoon of cocoa powder or a splash of strong coffee to deepen the chili’s flavor.
Swap out the beans for black beans or add extra vegetables like corn or zucchini for variety.
Adjust the heat by reducing or omitting cayenne pepper, or add more chili powder for extra spice.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a thick chili stew in a white bowl with a spoon inside, showing a rich mix of reddish-brown ground meat, dark red kidney beans, and small yellow corn pieces in a slightly shiny sauce. On top, there is a dollop of smooth white sour cream and scattered bright green chopped cilantro leaves, giving a fresh look. The bowl rests on a white marbled surface, highlighting the warm, hearty colors of the chili. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the meat and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding beans in the last hour.

What can I use if I don’t have chili powder?

You can combine paprika, cumin, garlic powder, and cayenne pepper to make a simple chili powder substitute. This mixture will add similar flavor and warmth to your chili.