The Pioneer Woman Chili recipe is a hearty and comforting dish that brings together a rich blend of ground beef, tender beans, tomatoes, and a perfect mix of spices. It’s the kind of chili that’s thick, flavorful, and just a little bit spicy, making it an ideal meal for chilly evenings or casual get-togethers.
I love making this chili because it’s straightforward and forgiving—you can adjust the spice level to your liking, and it always tastes like it’s been simmering all day even if you’re in a hurry. The secret to its warmth is in the combination of the aromatic onions, garlic, and a touch of smoky seasoning that gives it that cozy, homey feel every time.
One of my favorite ways to enjoy this chili is with a big scoop of shredded cheese on top and a side of crunchy cornbread or warm tortillas. It’s also a great leftover since the flavors deepen overnight, so making it a day ahead is a win in my book. This chili always seems to bring people together, whether it’s a family dinner or a game day snack. It’s simple, satisfying, and full of comfort.
Key Ingredients & Substitutions
Ground beef chuck: This cut has good fat content that keeps the chili juicy and flavorful. For leaner chili, you can use ground sirloin or turkey, but the flavor will be milder.
Kidney beans: Draining and rinsing them removes excess salt and preserves the chili’s texture. Pinto or black beans work too if you want a different bean flavor.
Chili powder: It gives your chili its classic spice. If you like it spicier, add a pinch of cayenne or chipotle powder. You can also use a pre-mixed chili seasoning blend.
Tomato paste and diced tomatoes: Tomato paste thickens the chili and deepens the tomato flavor. If you don’t have tomato paste, double the diced tomatoes but cook longer to thicken.
Worcestershire sauce: This adds a subtle umami kick that enhances the beef flavor. It’s easy to skip, but it does bring a nice depth if you use it.
How Can I Make My Chili Thicker and More Flavorful?
A great chili has a thick, hearty texture and well-rounded taste. Here’s how you can get there:
- Cook uncovered on low heat: Simmering without a lid allows excess liquid to evaporate, naturally thickening the chili.
- Use tomato paste: It adds thickness and intensifies tomato flavor.
- Season gradually: Add salt and spices in steps, tasting as you go to balance flavors.
- Simmer longer: Giving the chili time to cook lets flavors meld and deepen.
- Don’t rush draining fat: Remove just enough fat to keep richness but avoid greasiness.
Following these tips ensures your chili is cozy and full of flavor every time!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – helps cook the chili evenly and prevents burning.
- Spoon or spatula – great for stirring and breaking up ground beef.
- Measuring spoons and cups – for adding the right amounts of spices and liquids.
- Can opener – needed to open canned beans and tomatoes easily.
- Colander – to drain and rinse the beans quickly and cleanly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner chili with a lighter taste.
- Add diced jalapeños or a pinch of cayenne pepper for extra heat when you want it spicier.
- Stir in corn kernels or chopped zucchini to add a fresh, sweet crunch.
- Top with sour cream or avocado for extra creaminess and a cool contrast to the spices.
How to Make The Pioneer Woman Chili
Ingredients You’ll Need:
- 3 tablespoons olive oil
- 3 pounds ground beef chuck
- 1 cup onion, diced
- 1 cup green bell pepper, diced
- 2 cloves garlic, minced
- 3 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 2 (14.5-ounce) cans diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth or water
- 1 tablespoon Worcestershire sauce
- Shredded cheddar cheese (for topping)
Time You’ll Need:
This chili takes about 15 minutes to prepare and brown the meat and veggies, plus at least 1 hour of simmering to develop flavors, for a total time of about 1 hour 15 minutes.
Step-by-Step Instructions:
1. Cook Onions and Peppers
Heat the olive oil in a large pot over medium-high heat. Add diced onions and green bell peppers. Cook and stir until they are softened, about 5 minutes.
2. Add Garlic and Brown Beef
Add minced garlic and cook for another minute until you can smell the garlic. Then add the ground beef. Break it up with a spoon and cook until browned and no longer pink, about 8 to 10 minutes.
3. Season and Combine Ingredients
Drain excess fat if needed. Stir in chili powder, salt, and black pepper evenly over the meat. Next, add kidney beans, diced tomatoes with their juices, tomato paste, beef broth or water, and Worcestershire sauce. Mix everything together well.
4. Simmer Your Chili
Bring the chili to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for at least 1 hour, stirring occasionally so it doesn’t stick. This slow cooking helps the flavors become rich and well blended.
5. Taste and Serve
Give your chili a taste; add more salt, pepper, or chili powder if you want. Serve it hot with a sprinkle of shredded cheddar cheese on top. It’s wonderful on its own or with a side like cornbread or tortilla chips.
Can I Use Ground Turkey Instead of Beef?
Yes! Ground turkey works well as a leaner alternative. Just be sure to cook it thoroughly and adjust seasoning since turkey has a milder flavor than beef.
How Long Can I Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before serving.
Can I Freeze The Chili?
Absolutely! Let the chili cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
How Can I Make This Chili Spicier?
To add heat, stir in chopped jalapeños or a pinch of cayenne pepper when adding the chili powder. You can also use a spicy chili powder blend for extra kick.
