Dive into the world of comforting, flavorful chili with this definitive guide to making Pioneer Woman Chili. Inspired by Ree Drummond’s popular recipe, this dish is celebrated for its rich flavors, ease of preparation, and satisfying heartiness. Whether you’re a chili novice or a seasoned cook, this recipe provides a solid foundation that you can customize to perfectly suit your taste. Learn how to create a chili that’s perfect for family dinners, game day gatherings, or cozy nights in, using simple methods for stove top, slow cooker, and Instant Pot.
A steaming pot of Pioneer Woman Chili with a wooden spoon scooping a generous serving, highlighting the rich texture and inviting aroma.
For years, crafting the perfect homemade chili felt like an elusive goal. Many recipes seemed either too bland or overly complicated. That was until I discovered this gem – a Pioneer Woman inspired chili recipe that truly hits all the right notes. What makes this recipe exceptional is its adaptability. It serves as a fantastic base, allowing you to adjust seasonings and ingredients to satisfy everyone at your table.
Some prefer their chili straightforward and robust, focusing on the classic combination of meat, beans, and a deeply flavored sauce, enhanced by a well-balanced blend of spices—much like my husband’s preference. He appreciates the unadulterated taste of quality ingredients simply combined.
On the other hand, many chili enthusiasts enjoy a more vegetable-rich version, loaded with bell peppers, onions, and even additions like celery and mushrooms to boost both flavor and texture.
So, how do YOU like your chili? This recipe is designed to be versatile, inviting you to tailor it to your personal chili ideals.
Mastering Pioneer Woman Chili: Stove Top, Crock Pot, and Instant Pot Methods
This recipe is thoughtfully designed to be adaptable to your preferred cooking method. Whether you opt for the traditional stove top simmer, the hands-off ease of a slow cooker, or the rapid speed of an Instant Pot, achieving chili perfection is within reach.
Stove Top Chili Directions
The stove top method is ideal for those who enjoy a more hands-on approach to cooking and want to develop deep flavors through a gentle simmer.
- Brown the Beef: Begin by cooking 2 pounds of ground beef in a large, heavy-bottomed pot or Dutch oven over medium heat. As the beef cooks, break it apart with a spoon until it’s fully browned. Once cooked, drain off any excess grease to keep your chili lean and flavorful.
- Sauté Aromatics and Build Flavor: Return the pot to the stove and add 2 diced cloves of garlic. Cook for about a minute until fragrant, enhancing the base flavor of the chili. Then, pour in 8 ounces of tomato sauce and incorporate the signature chili seasonings: 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of ground oregano, 1 teaspoon of salt, and ¼ teaspoon of cayenne pepper. Stir well to ensure the beef is evenly coated with the aromatic spices.
- Simmer for Depth: Reduce the heat to low, cover the pot, and let the chili simmer gently for 1 hour, stirring occasionally. This simmering process is crucial as it allows the flavors to meld and deepen, creating a more complex and satisfying chili.
Browning ground beef in a Dutch oven is the first step to making flavorful Pioneer Woman Chili.
- Thicken with Masa Harina: In a small bowl, whisk together ¼ cup of masa harina with ½ cup of water until smooth. This mixture will act as a thickening agent, giving your chili a perfect texture. Pour the masa harina slurry into the chili pot and stir it in thoroughly.
- Add the Beans and Finish Simmering: Introduce 15 ounces each of drained and rinsed kidney beans and pinto beans to the chili. Stir to combine and continue to simmer for another 10 minutes. This final simmer allows the beans to heat through and integrate with the chili, completing the dish.
- Serve with Garnishes: Ladle the Pioneer Woman Chili into bowls and let everyone customize their serving with their favorite garnishes. Popular choices include shredded cheddar cheese, a dollop of sour cream, fresh lime wedges, or crunchy tortilla chips.
Adding pinto beans to a pot of chili, showcasing the final steps of making Pioneer Woman Chili.
Crock Pot Chili Instructions
For a truly effortless approach, the slow cooker method is unbeatable. It’s perfect for busy days, allowing you to prepare your chili in the morning and come home to a ready-to-eat, flavorful meal.
- Brown Beef and Sauté Aromatics (Optional but Recommended): While you can technically skip this step for a slow cooker, browning the ground beef and sautéing the garlic beforehand significantly enhances the depth of flavor in your chili. Follow steps 1 and 2 of the stove top method directly in a stove top-safe Crock-Pot insert or in a separate skillet before transferring to your slow cooker. Drain excess grease.
- Combine Ingredients in Crock Pot: Transfer the browned beef, garlic, and tomato sauce mixture to your slow cooker (if you browned separately). Add the chili seasonings: chili powder, cumin, oregano, salt, and cayenne pepper. Stir everything together.
- Add Thickener and Beans: In a small bowl, mix the masa harina with water until smooth, then stir it into the Crock-Pot. Add the drained and rinsed kidney and pinto beans.
- Slow Cook to Perfection: Cover the Crock-Pot and cook on low heat for 4 hours, or for an all-day cook, set it for 6-8 hours. The longer cooking time on low allows the flavors to deeply meld, resulting in incredibly tender and flavorful chili.
- Serve and Garnish: Once cooked, give the chili a good stir. Ladle into bowls and serve with your choice of garnishes like cheese, sour cream, or green onions.
Instant Pot Chili Directions
For those short on time but craving maximum flavor, the Instant Pot method is your best bet. It drastically reduces cooking time while still delivering a rich, hearty chili.
- Important Note for Instant Pot: To ensure proper cooking and prevent the burn notice, you’ll need to add a bit more liquid. For the Instant Pot version, use 14.5 ounces of diced tomatoes with their juice.
- Sauté Beef in Instant Pot: Set your Instant Pot to the Sauté function. Add the ground beef and cook, breaking it apart as it browns. Drain off any excess grease.
- Add Aromatics and Seasonings: Add the diced garlic and cook for about a minute until fragrant. Then, add the tomato sauce and all the chili seasonings: chili powder, cumin, oregano, salt, and cayenne pepper. Stir well to combine.
- Incorporate Thickener, Tomatoes, and Beans: Mix the masa harina with water in a small bowl and add it to the Instant Pot. Pour in the diced tomatoes with their juice, and add the drained and rinsed kidney and pinto beans. Stir everything together gently.
- Pressure Cook: Secure the Instant Pot lid, ensuring the pressure valve is set to sealing. Select the Chili/Beans setting and set the cooking time for 20 minutes.
- Release Pressure and Serve: Once the cooking cycle is complete, you can either allow for a natural pressure release (for about 10-15 minutes) or perform a quick release. Be cautious during quick release to avoid splattering. Once the pressure is fully released, remove the lid, stir the chili, and it’s ready to serve.
- Garnish and Enjoy: Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or a sprinkle of fresh cilantro.
Understanding the Burn Indicator on Your Instant Pot: If you’re new to using an Instant Pot, the “burn” indicator can sometimes be triggered. This often happens if there are food particles stuck to the bottom of the pot. To minimize this risk, try to scrape the bottom of the pot with a silicone spatula after sautéing the beef and before pressure cooking to remove any browned bits. Often, even if the burn indicator appears briefly, it will resolve itself as the cooking cycle continues.
👉 Pro-Tip for Consistency: Regardless of your chosen cooking method—stove top, Crock Pot, or Instant Pot—you can adjust the chili’s consistency to your liking. If you prefer a thicker chili, simply add a bit more masa harina mixed with water. For a thinner consistency, add water or beef broth as needed until you achieve your desired texture.
Masa Harina Alternatives for Pioneer Woman Chili
Masa harina is the traditional thickening agent in this recipe, contributing a subtle corn flavor that enhances the chili. However, if you don’t have masa harina on hand, here are some effective substitutes:
- Flour or Cornmeal: These can be used in equal amounts to masa harina to thicken the chili. However, be aware that they will alter the flavor profile slightly and may not provide the same smooth texture.
- Cornstarch: For a gluten-free option, cornstarch is an excellent thickener. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the chili during the last few minutes of cooking. This will thicken the chili without significantly changing the flavor.
Freezing and Storing Your Homemade Chili
One of the great advantages of chili is that it freezes beautifully, making it an excellent option for meal prepping or saving leftovers.
Freezing Instructions: Allow the chili to cool completely before transferring it to airtight, freezer-safe containers or zip-top freezer bags. For bags, lay them flat to freeze for easier stacking and storage. Chili can be frozen for up to 3 months without significant loss of quality.
Thawing and Reheating: You can thaw frozen chili in the refrigerator overnight or use the defrost function on your microwave. To reheat, simply microwave until heated through, or gently reheat on the stove top over medium heat, stirring occasionally until steaming hot.
More Pioneer Woman Inspired Recipes
[Link to More Pioneer Woman Recipes on The Cozy Cook]
Serving Suggestions: What to Pair with Pioneer Woman Chili
Pioneer Woman Chili is a hearty and satisfying meal on its own, but it becomes even better when paired with the right accompaniments. Here are some delicious serving suggestions:
A close-up shot of Pioneer Woman Chili in a pot, topped with melted cheese and scooped with a wooden spoon, ready to be served.
- Classic Cornbread: Cornbread is the quintessential side for chili, and for good reason. Its slightly sweet and crumbly texture contrasts perfectly with the rich and savory chili. [Link to Cornbread Recipe]
- Toppings Galore: Set up a toppings bar to let everyone customize their chili. Offer shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, diced red onions, sliced green onions, jalapenos, cilantro, avocado, and tortilla chips or Fritos for added crunch.
- Salads: A fresh side salad can provide a light and refreshing contrast to the hearty chili. Consider a simple green salad with vinaigrette or a Southwestern-style salad with corn and black beans.
- Grilled Cheese Sandwiches: For an extra comforting meal, serve chili with grilled cheese sandwiches. The buttery, cheesy sandwich is perfect for dipping into the chili.
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Pioneer Woman Chili Recipe Card
This hearty chili recipe from The Pioneer Woman offers a perfect harmony of seasonings, ground beef, and beans. Prepare it on the stove top, in a Crock-Pot, or Instant Pot for a chili experience that will quickly become a family favorite!
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 6 people
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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
- 14.5 oz diced tomatoes, Instant Pot version only
Garnish Options
- Shredded Cheddar Cheese
- Lime Wedges
- Sour Cream
- Tortilla Chips or Fritos
- Diced Green Onions
Instructions
Stove Top
- Cook and crumble ground beef in a large pot over medium heat until browned. Drain grease.
- Add garlic and tomato sauce, cook 1 minute.
- Add seasonings: chili powder, cumin, oregano, salt, cayenne pepper. Stir.
- Reduce heat, cover, simmer 1 hour, stirring occasionally. Add water if too dry.
- Combine masa harina with water. Stir into chili. Add more for consistency.
- Add beans. Simmer 10 minutes.
- Serve with garnishes and cornbread.
Crock Pot
- Brown ground beef in a pot (or stove-top safe crock pot). Drain grease.
- Add garlic and tomato sauce, cook 1 minute.
- Add seasonings: chili powder, cumin, oregano, salt, cayenne pepper. Stir.
- Transfer to Crock Pot.
- Combine masa harina with water. Stir into Crock Pot. Add beans.
- Heat on low 4 hours or all day. Adjust consistency with masa/water.
Instant Pot
- Note: Use 14.5 oz diced tomatoes with juice for Instant Pot.
- Set Instant Pot to Sauté. Brown ground beef. Drain grease.
- Add garlic and tomato sauce, cook 1 minute.
- Add seasonings: chili powder, cumin, oregano, salt, cayenne pepper.
- Combine masa harina with water.
- Add masa mixture, diced tomatoes with juice, beans to Instant Pot.
- Optional: Add water/masa for consistency.
- Close lid, seal valve. Chili/Beans setting, 20 minutes.
- Quick or natural release. Serve with garnishes.
Recipe Notes
Masa Harina Substitute
- Flour or cornmeal can substitute, but flavor differs slightly.
- Cornstarch slurry (cornstarch + water) can also thicken.
Nutritional information is an estimate per serving. 6 servings per recipe.
Nutrition
Calories: 613kcal, Carbohydrates: 42g, Protein: 40g, Fat: 32g, Saturated Fat: 12g, Cholesterol: 107mg, Sodium: 734mg, Potassium: 1198mg, Fiber: 14g, Sugar: 2g, Vitamin A: 999IU, Vitamin C: 4mg, Calcium: 110mg, Iron: 8mg
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Course: Main Course
Cuisine: American, Mexican
Author: Stephanie
Recipe Source: The Food Network
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Published by Stephanie on November 5, 2019.
