Name: Pioneer Woman Chili: The Ultimate Recipe for a Hearty Meal
Prep time: 20 min
Cook time: 60 min
Total time: 200 min
Yield: 8-10 servings
Ingredients: 3 pounds ground beef (80/20 recommended); 2 large onions, chopped; 2 green bell peppers, chopped; 3-4 cloves garlic, minced; 1 tablespoon chili powder (adjust to taste); 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper (optional); 1/4 teaspoon smoked paprika; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can diced tomatoes, undrained; 1 (15 ounce) can kidney beans, drained and rinsed; 1 (15 ounce) can pinto beans, drained and rinsed; 1 (15 ounce) can black beans, drained and rinsed; 1 cup beef broth (or water); 2 tablespoons masa harina (optional); Salt and pepper to taste; Toppings: Shredded cheddar cheese, sour cream, chopped green onions, Fritos, hot sauce (optional)

Pioneer Woman Chili: the name alone conjures images of hearty, comforting food perfect for a chilly evening. But this isn't just any chili; it's a culinary hug from Ree Drummond herself! Imagine a pot simmering on the stove, filling your kitchen with the rich aroma of spices, beef, and tomatoes. This chili is so good, it's practically legendary, and I'm thrilled to share my take on this beloved recipe with you.

Chili, in general, has a fascinating history, with roots tracing back to the American Southwest and a blend of Native American and Spanish influences. It's a dish born of resourcefulness and a desire for bold, satisfying flavors. What sets Pioneer Woman Chili apart is its simplicity and depth of flavor. It's not overly complicated, making it perfect for weeknight dinners, yet it delivers a taste that's complex and deeply satisfying. People adore this chili because it's incredibly versatile – customize it with your favorite toppings, adjust the spice level to your liking, and serve it with cornbread, crackers, or even over pasta for a comforting twist. The combination of tender beef, flavorful beans, and a rich, savory sauce is simply irresistible. Get ready to experience a chili that's both classic and unforgettable!

Ingredients:

3 pounds ground beef (I prefer 80/20 for flavor, but you can use leaner if you prefer)
2 large onions, chopped
2 green bell peppers, chopped
3-4 cloves garlic, minced
1 tablespoon chili powder (adjust to your taste)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional, for heat)
1/4 teaspoon smoked paprika (adds a lovely depth of flavor)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup beef broth (or water)
2 tablespoons masa harina (optional, for thickening)
Salt and pepper to taste
Toppings: Shredded cheddar cheese, sour cream, chopped green onions, Fritos, hot sauce (all optional)

Browning the Beef and Sautéing the Vegetables

Brown the ground beef: In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Don't overcrowd the pot; if necessary, brown the beef in batches to ensure even browning. This is crucial for developing a rich, deep flavor. I like to let it get nice and brown, almost crispy in some spots.
Drain the excess grease: Once the beef is browned, carefully drain off any excess grease. Leaving too much grease will make the chili greasy, so this step is important. You can use a spoon to hold back the beef while pouring off the grease, or you can transfer the beef to a colander.
Sauté the onions and bell peppers: Return the pot to the stove and add the chopped onions and green bell peppers. Cook over medium heat, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. This step helps to build a flavorful base for the chili. Don't rush this; let the vegetables soften nicely.
Add the garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic cooking is one of my favorite things!

Adding the Spices and Tomatoes

Stir in the spices: Add the chili powder, cumin, oregano, cayenne pepper (if using), and smoked paprika to the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant. This step helps to bloom the spices and release their flavors.
Add the tomatoes: Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). Stir well to combine. The tomatoes provide the acidity and body for the chili.

Simmering the Chili

Add the beans and broth: Add the kidney beans, pinto beans, and black beans to the pot. Pour in the beef broth (or water). Stir well to combine. The beans add texture and heartiness to the chili.
Bring to a simmer: Bring the chili to a simmer over medium heat. Once it's simmering, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 3 hours. The longer it simmers, the more the flavors will meld together and the chili will thicken. I usually aim for at least 2 hours.
Stir occasionally: Stir the chili occasionally during simmering to prevent it from sticking to the bottom of the pot.
Thicken the chili (optional): If you want a thicker chili, you can stir in 2 tablespoons of masa harina (corn flour) during the last 30 minutes of simmering. Mix the masa harina with a little bit of cold water to form a slurry before adding it to the chili to prevent clumping. This is my secret weapon for a perfectly thick chili!
Season to taste: Season the chili with salt and pepper to taste. Remember that the flavors will continue to develop as it simmers, so it's best to season gradually.

Serving the Chili

Serve hot: Ladle the chili into bowls and serve hot.
Add your favorite toppings: Top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, Fritos, and hot sauce. The toppings are what make chili so customizable and fun! I love a big dollop of sour cream and a sprinkle of green onions.

Tips for the Best Chili

Use good quality ground beef: The quality of the ground beef will affect the flavor of the chili. I recommend using 80/20 ground beef for the best flavor, but you can use leaner if you prefer.
Don't skip the browning step: Browning the ground beef is crucial for developing a rich, deep flavor.
Simmer for a long time: The longer the chili simmers, the more the flavors will meld together and the chili will thicken.
Adjust the spices to your taste: Feel free to adjust the amount of chili powder, cumin, oregano, and cayenne pepper to your liking.
Add your favorite beans: You can use any combination of beans that you like. I like to use kidney beans, pinto beans, and black beans, but you can also use chili beans, great northern beans, or cannellini beans.
Make it ahead of time: Chili is even better the next day, as the flavors have had time to meld together even more. You can make it ahead of time and store it in the refrigerator for up to 3 days.
Freeze it for later: Chili freezes well, so you can make a big batch and freeze it for later. Store it in an airtight container in the freezer for up to 3 months.

Variations

Spicy Chili: Add more cayenne pepper or a pinch of red pepper flakes for a spicier chili. You can also add a chopped jalapeño pepper to the pot when you sauté the onions and bell peppers.
Vegetarian Chili: Omit the ground beef and add more beans or vegetables, such as corn, zucchini, or sweet potatoes. You can also use vegetable broth instead of beef broth.
Chicken Chili: Substitute the ground beef with ground chicken or shredded cooked chicken.
White Chicken Chili: Use great northern beans instead of kidney beans, pinto beans, and black beans. Add green chilies and Monterey Jack cheese.
Chili with Beer: Add a bottle of your favorite beer to the pot when you add the tomatoes. The beer will add a depth of flavor to the chili.

Serving Suggestions

Chili Cheese Fries: Top a bed of french fries with chili and shredded cheddar cheese.
Chili Dogs: Top hot dogs with chili and your favorite toppings.
Chili Mac: Mix chili with cooked macaroni and cheese.
Chili Nachos: Top tortilla chips with chili, shredded cheddar cheese, sour cream, and your favorite toppings.
Chili Baked Potatoes: Top baked potatoes with chili, shredded cheddar cheese, sour cream, and your favorite toppings.

This chili recipe is a classic for a reason. It's hearty, flavorful, and easy to make. I hope you enjoy it as much as my family does!

Conclusion:

So there you have it! Pioneer Woman Chili, a recipe that's more than just a meal; it's a warm hug on a cold day, a flavor explosion in every bite, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone who loves hearty, flavorful comfort food. It's simple enough for a weeknight dinner, yet impressive enough to serve at your next gathering. The depth of flavor you achieve with the combination of spices and the slow simmering process is simply unmatched. Why is this chili a must-try? Because it's incredibly versatile! You can easily adjust the spice level to your liking by adding more or less chili powder and cayenne pepper. Want a vegetarian option? Simply omit the ground beef and add an extra can of beans or some chopped vegetables like bell peppers, zucchini, or corn. The possibilities are endless! Beyond the incredible taste, this recipe is also incredibly forgiving. Don't have all the exact ingredients on hand? Don't worry! Feel free to substitute with what you have. For example, if you don't have diced tomatoes, you can use crushed tomatoes. If you don't have kidney beans, you can use pinto beans. The beauty of chili is that it's a very adaptable dish. Now, let's talk serving suggestions. Of course, you can enjoy this chili on its own, but why stop there? Top it with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, some chopped green onions, and a few slices of jalapenos for an extra kick. Serve it with a side of cornbread or tortilla chips for dipping. You can even use it as a topping for baked potatoes or nachos! Here are a few variations to consider:

Serving Suggestions and Variations

Spicy Kick: Add a chopped habanero pepper or a few dashes of your favorite hot sauce for an extra fiery chili.
Smoky Flavor: Add a teaspoon of smoked paprika or a chipotle pepper in adobo sauce for a smoky depth.
Sweet Touch: Add a tablespoon of brown sugar or molasses for a touch of sweetness to balance the spice.
Creamy Texture: Stir in a dollop of cream cheese or sour cream at the end for a richer, creamier texture.
Chili Cheese Dogs: Use this chili as the perfect topping for chili cheese dogs.
Chili Mac: Mix the chili with cooked macaroni for a comforting and satisfying chili mac.

I'm so excited for you to try this Pioneer Woman Chili recipe! I know you're going to love it as much as I do. It's a recipe that's been passed down through generations, and it's sure to become a family favorite in your home as well. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won't be disappointed. And when you do make it, please, please, please share your experience with me! I'd love to hear what you think, what variations you tried, and how much your family enjoyed it. You can leave a comment below, tag me on social media, or send me an email. I can't wait to hear from you! Happy cooking! I hope this recipe brings you as much joy and deliciousness as it has brought me over the years. Enjoy!