The Pioneer Woman Chili is a hearty, comforting dish loaded with ground beef, beans, tomatoes, and a blend of spices that bring warmth and a little kick to every bite. It’s the kind of chili that’s rich in flavor and perfect for chilly days or casual get-togethers where everyone wants something filling and satisfying.
I love making this chili because it’s super straightforward and always a hit with the whole family. The flavors meld beautifully as it simmers, and there’s something so cozy about the combination of tender beef and beans swimming in a tomato sauce that’s just the right balance of spicy and savory. I find that letting it rest a bit after cooking helps the taste deepen even more.
My favorite way to serve The Pioneer Woman Chili is with a big scoop of sour cream, a sprinkle of shredded cheese, and some crunchy tortilla chips on the side. It’s great for a casual dinner or even reheated for lunch the next day. This chili always makes me think of those laid-back weekends when comfort food is exactly what you need to feel at home.
Key Ingredients & Substitutions
Ground beef: This is the chili’s main protein. I like using lean ground beef (90/10) to keep it hearty but not too greasy. If you want a lighter or different option, try ground turkey or a plant-based beef substitute.
Beans: Kidney beans work well here for texture and flavor, but you can swap in black beans or pinto beans if that’s what you have on hand or prefer.
Tomatoes: The combination of diced tomatoes, tomato sauce, and tomato paste builds a rich sauce. No substitutions needed here, but feel free to use fire-roasted diced tomatoes for a smoky twist.
Spices: Chili powder and cumin are chili essentials. Smoked paprika adds depth and a hint of smokiness. If you like less heat, reduce or skip the red pepper flakes. For saltiness, taste as you go to avoid overdoing it.
How Do You Make the Chili Thick and Flavorful?
Getting the chili thick and full of flavor is key for this dish. Here’s how I do it:
- Brown the ground beef until fully cooked and then drain the fat—this avoids greasy chili.
- Sauté the onions, peppers, and garlic with the beef to soften them and blend their flavors.
- Cook the spices briefly right after the veggies for about 1–2 minutes; this “wakes up” their flavors and makes the chili taste richer.
- Add all the tomato products and beans, then simmer uncovered for at least 45 minutes to let the sauce reduce and thicken naturally.
- Stir occasionally to prevent sticking and taste to adjust seasoning toward the end.
Simmering slowly is my favorite tip—it lets the flavors meld beautifully without extra fuss.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it gives enough space for all the ingredients to cook evenly and helps develop rich flavors.
- Wooden spoon or spatula – makes stirring easy and gentle on the pot’s surface to prevent scratching.
- Measuring spoons and cups – for accurately measuring spices and liquids to get the perfect flavor balance.
- Knife and cutting board – helpful for chopping onions, peppers, and garlic quickly and safely.
- Can opener – needed to open the beans, tomatoes, and tomato sauce easily.
- Optional: Soup ladle – makes serving easier and less mess, especially if you’re sharing with friends or family.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner or different flavor. It keeps the chili light and tasty.
- Add diced jalapeños or a dash of hot sauce to boost the heat level if you like spicy dishes.
- Include chopped carrots or zucchini in the simmering stage for extra veggies and fiber.
- Top with sour cream, shredded cheese, or chopped green onions for added richness and texture when serving.
The Pioneer Woman Chili
Ingredients You’ll Need:
- 2 pounds ground beef
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese (for topping)
- Fresh chopped cilantro or parsley (for garnish)
How Much Time Will You Need?
About 15 minutes to prepare your ingredients and brown the beef, plus roughly 45 minutes to simmer the chili. Total time is about 1 hour, perfect for a cozy meal with wonderful aromas filling your kitchen.
Step-by-Step Instructions:
1. Cook the Beef:
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until it’s browned and no longer pink, about 7-10 minutes. Drain out any excess fat so your chili won’t be greasy.
2. Add the Veggies:
Stir in the chopped onion, green bell pepper, and minced garlic. Cook and stir for about 5-7 minutes until the veggies soften and smell delicious.
3. Spice It Up:
Mix in the chili powder, cumin, smoked paprika, crushed red pepper flakes (if you want some heat), salt, and pepper. Cook everything together for another 1-2 minutes so the spices bloom and make your kitchen smell amazing.
4. Combine the Rest:
Add the kidney beans, corn, diced tomatoes with their juice, tomato sauce, tomato paste, and beef broth. Stir everything thoroughly to combine all those delicious flavors.
5. Simmer Your Chili:
Bring the pot to a boil, then reduce heat to low. Let it simmer uncovered for at least 45 minutes, stirring occasionally. The chili will thicken nicely, and the flavors will deepen as it cooks.
6. Taste and Adjust:
Give your chili a taste and add a little extra salt or pepper if needed to suit your liking.
7. Serve and Enjoy:
Ladle your chili into bowls. Top each serving with shredded cheddar cheese and a sprinkle of fresh chopped cilantro or parsley. For an extra treat, add a dollop of sour cream, some crunchy tortilla chips, or warm bread on the side.
Enjoy a warm, comforting bowl of The Pioneer Woman Chili—perfect for any day you crave some tasty, homemade goodness!
Can I Use Ground Turkey Instead of Ground Beef?
Yes! Ground turkey works well as a leaner substitute. Just cook it the same way as the beef, making sure it’s fully browned before adding the veggies and spices.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for rich, developed flavors.
How Should I Store Leftover Chili?
Store leftover chili in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze The Pioneer Woman Chili?
Yes, this chili freezes beautifully! Let it cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.