This rich and hearty chili is packed with perfectly seasoned ground beef, tender beans, and a flavorful spice blend. Whether cooked on the stove, in a slow cooker, or in an Instant Pot, this comforting dish is perfect for weeknight dinners or game day gatherings.
Why You’ll Love This Recipe
- Bold, savory flavors – A perfect balance of spice, beef, and beans.
- Versatile cooking options – Choose between stovetop, slow cooker, or Instant Pot.
- Great for meal prep – Make ahead and freeze for easy future meals.
- Customizable – Adjust spice levels, swap proteins, or add favorite toppings.
Preparation Phase & Essential Tools
Tools You’ll Need
- Large pot or Dutch oven – For stovetop cooking.
- Slow cooker – A hands-off cooking method.
- Instant Pot – For a fast, flavorful chili.
- Wooden spoon – For stirring.
- Ladle – For serving.
- Measuring spoons and cups – For accurate seasoning.
- Small bowl – For mixing masa harina.
Preparation Tips
- Pre-measure ingredients to streamline cooking.
- Use lean ground beef to avoid excess grease, or substitute with turkey for a lighter option.
- Drain and rinse beans to control sodium levels.
- For a richer flavor, toast the chili powder and cumin in the pot for 30 seconds before adding other ingredients.
Ingredients
Main Ingredients
- 2 pounds ground beef (80% lean)
- 2 cloves garlic, diced
- 8 ounces tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina (white or yellow)
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 14.5 ounces diced tomatoes with juice (for Instant Pot only)
Optional Garnishes
- Shredded cheddar cheese
- Sour cream
- Lime wedges
- Tortilla chips or Fritos
- Diced green onions
Step-by-Step Cooking Instructions
Stove Top Method
1. Brown the Beef
- In a large pot over medium heat, cook and crumble the ground beef until browned.
- Drain excess grease.
2. Add Garlic and Spices
- Stir in diced garlic and cook for one minute.
- Add tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper.
3. Simmer
- Reduce heat to low, cover, and simmer for one hour, stirring occasionally.
- If the chili gets too thick, add 1/2 cup water.
4. Thicken with Masa Harina
- In a small bowl, mix masa harina with 1/2 cup water.
- Stir into the chili and cook for five minutes.
5. Add Beans and Finish
- Stir in kidney beans and pinto beans and let simmer for ten minutes.
6. Serve
- Spoon into bowls and top with cheese, sour cream, and tortilla chips.
Crock Pot Method
1. Brown the Ground Beef
- In a pan or a stove-safe Crock Pot insert, cook and crumble the beef over medium heat.
- Drain grease.
2. Transfer and Cook
- Add the beef, garlic, tomato sauce, spices, and cayenne to the Crock Pot.
- Stir in masa harina mixed with 1/2 cup water.
3. Slow Cook
- Add beans and cook on low for four to six hours.
- Stir occasionally and adjust consistency with water if needed.
4. Serve
- Garnish with shredded cheese, sour cream, and tortilla chips.
Instant Pot Method
1. Sauté the Beef
- Set the Instant Pot to sauté and brown the beef.
- Drain grease.
2. Add Ingredients
- Stir in garlic, tomato sauce, chili powder, cumin, oregano, salt, cayenne, and masa harina mixed with 1/2 cup water.
3. Pressure Cook
- Add diced tomatoes with juice and beans.
- Seal the lid, set to the chili/beans setting, and cook for 20 minutes.
4. Quick Release and Serve
- Release steam and serve with favorite toppings.
Best Ways to Serve This Chili
This hearty chili is delicious on its own, but pairing it with the right side dishes and toppings can elevate it to the next level.
Topping Ideas
- Shredded cheddar cheese or Monterey Jack
- Sour cream or Greek yogurt for a creamy contrast
- Chopped green onions or fresh cilantro for a fresh finish
- Sliced jalapeños for extra heat
- Crushed tortilla chips or Fritos for added crunch
- Diced avocado for a creamy texture
- Fresh lime wedges for a hint of acidity
Side Dish Recommendations
1. Cornbread
A classic pairing that complements the bold flavors of chili. Serve it warm with butter or honey.
2. White or Brown Rice
Serving chili over rice makes it even more filling and helps soak up the sauce.
3. Baked Potatoes
Top a fluffy baked potato with a generous scoop of chili and some shredded cheese.
4. Mac and Cheese
Combine two comfort foods for a delicious chili mac and cheese.
5. Garlic Bread
A great option for dipping and scooping up every last bite of chili.
6. Coleslaw
The cool, tangy crunch of coleslaw provides a nice contrast to the rich chili.
7. Roasted Vegetables
Roasted bell peppers, zucchini, or carrots make a nutritious and flavorful side.
8. Grilled Cheese Sandwich
A crispy, cheesy sandwich pairs perfectly with a bowl of chili for a satisfying meal.
Common Mistakes to Avoid and How to Perfect the Recipe
Making chili seems simple, but a few key mistakes can affect the flavor and texture. Here’s how to avoid them and make the best chili every time.
1. Not Draining the Beef Properly
Excess grease can make the chili too oily. Always drain the beef after browning to keep the chili balanced.
2. Skipping the Simmering Step
Letting the chili simmer allows the flavors to deepen and blend together. Rushing this step results in a less flavorful dish.
3. Adding Too Many Spices at Once
Spices intensify as they cook, so start with a moderate amount and adjust as needed toward the end.
4. Using Unrinsed Canned Beans
Rinsing beans removes excess sodium and starch, preventing the chili from becoming overly salty or thick.
5. Forgetting to Adjust Consistency
If the chili is too thick, add water or broth. If it’s too thin, let it simmer uncovered to reduce. Masa harina also helps thicken the chili.
6. Overcooking in the Slow Cooker
While slow cooking enhances flavor, cooking for too long can cause the beans to become mushy. Stick to the recommended time.
7. Not Using the Right Cut of Beef
Lean ground beef (80/20) offers the best balance of flavor and texture. Too much fat results in a greasy chili, while very lean beef can be dry.
8. Forgetting to Taste and Adjust Seasoning
Before serving, always taste and adjust the seasoning. Sometimes a small pinch of salt, an extra dash of cumin, or a squeeze of lime can make all the difference.
Mastering these tips will ensure your Classic Pioneer Woman Chili is flavorful, well-balanced, and perfectly textured every time.
Recipe Tips for the Best Chili
- Make it spicier by adding diced jalapeños, extra cayenne, or hot sauce.
- For a smoky flavor, use smoked paprika or add a small amount of chipotle peppers in adobo sauce.
- Enhance depth of flavor by adding a splash of brewed coffee, cocoa powder, or a dash of cinnamon.
- Use fresh spices for the best taste. Ground spices lose potency over time.
- For a thicker chili, let it simmer uncovered for an extra 15 minutes or add more masa harina.
- To reduce acidity, stir in a pinch of sugar or a small amount of baking soda.
Storage and Reheating Instructions
Refrigeration
- Store cooled chili in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over medium-low heat, stirring occasionally.
Freezing
- Let chili cool completely before transferring it to freezer-safe bags or containers.
- Label with the date and store for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating Instructions
- Stovetop: Heat over low to medium heat, stirring occasionally. Add a splash of water or broth if needed.
- Microwave: Reheat in a microwave-safe bowl in 1-minute intervals, stirring between each.
Frequently Asked Questions
1. Can I make this chili without beans?
Yes, simply omit the beans or replace them with extra ground beef.
2. How can I make my chili less spicy?
Reduce the amount of cayenne pepper and chili powder. Adding sour cream or a small amount of sugar can also help balance the heat.
3. Can I use ground turkey instead of beef?
Yes, ground turkey is a leaner alternative that works well in this recipe.
4. What does masa harina do in chili?
Masa harina thickens the chili and adds a subtle corn flavor, giving it a more authentic texture.
5. Can I make this chili vegetarian?
Yes, replace the ground beef with plant-based crumbles, extra beans, or lentils for a vegetarian version.
6. How do I fix chili that is too thin?
Let it simmer uncovered for 10 to 15 minutes, or stir in extra masa harina mixed with water.
7. Can I double this recipe?
Yes, but make sure to use a large enough pot or adjust cooking times if using a slow cooker or Instant Pot.
8. What is the best way to serve chili for a crowd?
Keep it warm in a slow cooker and set up a topping bar with cheese, sour cream, green onions, and chips.
Conclusion
This Classic Pioneer Woman Chili is a flavorful, hearty dish that is easy to make and perfect for any occasion. Whether cooked on the stovetop, in a slow cooker, or in an Instant Pot, this chili is guaranteed to be a crowd-pleaser. With the right toppings and sides, it becomes a complete and satisfying meal.
Make it ahead, customize it to your taste, and enjoy a bowl of warm, comforting chili whenever you need a delicious and filling dish.
Classic Pioneer Woman Chili
Ingredients
- 2 lbs ground beef 80% lean
- 2 cloves garlic diced
- 8 oz tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ cup masa harina white or yellow
- 15 oz kidney beans drained and rinsed
- 15 oz pinto beans drained and rinsed
- For Instant Pot only 14.5 oz diced tomatoes, with juice
Optional Garnishes
- Shredded cheddar cheese
- Sour cream
- Lime wedges
- Tortilla chips or Fritos
- Diced green onions
Instructions
Stove Top Method
Brown the Beef:
-
In a large pot over medium heat, cook and crumble the ground beef until browned. Drain excess grease.
-
Add Garlic and Spices:
-
Stir in garlic and cook for 1 minute. Add tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper.
Simmer:
-
Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. If the chili gets too thick, add ½ cup water.
Thicken with Masa Harina:
-
In a small bowl, mix masa harina with ½ cup water. Stir into the chili and cook for 5 minutes.
Add Beans and Finish:
-
Stir in kidney and pinto beans and let simmer for 10 minutes.
Serve:
-
Spoon into bowls and top with cheese, sour cream, and tortilla chips!
Crock Pot Method
Brown the Ground Beef:
-
In a pan or a stove-safe Crock Pot insert, cook and crumble the beef over medium heat. Drain grease.
Transfer and Cook:
-
Add the beef, garlic, tomato sauce, spices, and cayenne to the Crock Pot. Stir in masa harina mixed with ½ cup water.
Slow Cook:
-
Add beans and cook on LOW for 4-6 hours. Stir occasionally and adjust consistency with water if needed.
Serve:
-
Garnish with shredded cheese, sour cream, and crunchy tortilla chips!
Instant Pot Method
Sauté the Beef:
-
Set the Instant Pot to Sauté and brown the beef. Drain grease.
Add Ingredients:
-
Stir in garlic, tomato sauce, chili powder, cumin, oregano, salt, cayenne, and masa harina mixed with ½ cup water.
Pressure Cook:
-
Add diced tomatoes (with juice) and beans. Seal the lid, set to the Chili/Beans setting, and cook for 20 minutes.
Quick Release and Serve:
-
Release steam and serve with favorite toppings!
Notes
Leftovers & Storage: This chili freezes well for up to 3 months—perfect for meal prep!
Topping Ideas: Try crushed tortilla chips, diced avocado, or extra shredded cheese.
