The Pioneer Woman Chili Recipe

Looking for a cozy, comforting dish that’s easy to make and satisfies even the pickiest eaters? Look no further than The Pioneer Woman Chili Recipe! This hearty, flavorful chili is perfect for family dinners, game-day gatherings, or any time you crave something warm and filling. Packed with ground beef, beans, and a blend of spices, it offers a rich and savory flavor that will make everyone ask for seconds. Whether you prefer cooking on the stove, in a Crock Pot, or using an Instant Pot, this recipe adapts to your needs. Let’s dive into what makes this chili so special!

A Brief History of Chili

Chili, also known as chili con carne, has a fascinating history rooted in Tex-Mex cuisine. Originally popularized in the American Southwest, chili has become a staple dish loved by many worldwide. The basic components—ground meat, beans, tomatoes, and spices—make it a versatile and customizable recipe that can be tailored to personal tastes. The Pioneer Woman Chili stays true to its roots, offering a classic version that’s both easy to prepare and crowd-pleasing.

The Pioneer Woman Chili Recipe

This chili recipe stands out for its use of masa harina, a finely ground corn flour that adds a subtle thickness and distinct flavor to the chili. Combined with classic spices like chili powder, cumin, and oregano, and a choice of kidney and pinto beans, it delivers a rich, hearty dish that’s perfect for any occasion. The flexibility of the recipe allows for three different cooking methods—stove top, Crock Pot, and Instant Pot—ensuring you can prepare it however you like.

Ingredients Overview

Before we get started, let’s take a closer look at the ingredients needed for The Pioneer Woman Chili Recipe:

• Ground Beef: 2 lbs. (80% lean)
• Garlic: 2 cloves, diced
• Tomato Sauce: 8 oz.
• Chili Powder: 2 tablespoons
• Ground Cumin: 1 teaspoon
• Ground Oregano: 1 teaspoon
• Salt: 1 teaspoon
• Cayenne Pepper: 1/4 teaspoon
• Masa Harina: 1/4 cup (white or yellow)
• Kidney Beans: 15 oz., drained and rinsed
• Pinto Beans: 15 oz., drained and rinsed
• Diced Tomatoes (Instant Pot version only): 14.5 oz.

Optional Garnishes: Shredded Cheddar, Lime Wedges, Sour Cream, Tortilla Chips or Fritos, Diced Green Onions.

this RECIPE

Essential Kitchen Equipment

To make this chili, you’ll need the following kitchen tools:

• Large pot or Dutch oven
• Crock Pot or Instant Pot (depending on your preferred cooking method)
• Wooden spoon or spatula
• Small bowl for mixing masa harina
• Ladle for serving

Step-by-Step Preparation Guide

Making Chili on the Stove Top

1. Cook the Beef: In a large pot over medium heat, cook and crumble the ground beef until browned. Drain any excess grease.
2. Add Garlic and Tomato Sauce: Add the diced garlic and tomato sauce to the pot. Cook for an additional minute, stirring continuously.
3. Incorporate the Seasonings: Add 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of oregano, 1 teaspoon of salt, and 1/4 teaspoon of cayenne pepper. Stir well to combine.
4. Simmer the Chili: Reduce the heat to low, cover the pot, and let the chili simmer for 1 hour, stirring occasionally. If the chili becomes too dry, add 1/2 cup of water.
5. Thicken with Masa Harina: In a small bowl, mix the masa harina with 1/2 cup of water. Gradually add this mixture to the chili, stirring well. Adjust with more masa or water to reach your desired consistency.
6. Add the Beans: Stir in the drained kidney and pinto beans. Let the chili simmer for an additional 10 minutes.
7. Serve: Serve hot with your choice of garnishes like shredded cheddar, sour cream, or tortilla chips.

Making Chili in a Crock Pot

1. Brown the Beef: In a large pot (or stove-top safe Crock Pot), cook the ground beef over medium heat until browned. Drain the grease.
2. Add Garlic and Tomato Sauce: Stir in the garlic and tomato sauce, cooking for another minute.
3. Combine with Seasonings: Add chili powder, cumin, oregano, salt, and cayenne pepper, mixing thoroughly.
4. Transfer to Crock Pot: Pour the beef mixture into the Crock Pot.
5. Mix in Masa Harina: Combine masa harina with 1/2 cup of water and add to the Crock Pot, stirring well.
6. Add the Beans: Gently stir in the kidney and pinto beans.
7. Cook on Low Heat: Set the Crock Pot to low and cook for 4 hours, or leave it to simmer all day. Adjust the thickness with more masa or water if needed.
8. Serve: Dish out with your favorite toppings and enjoy!

Making Chili in an Instant Pot

1. Prepare the Instant Pot: Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned, then drain excess grease.
2. Add Garlic, Tomato Sauce, and Seasonings: Add the garlic and tomato sauce, cooking for another minute. Incorporate chili powder, cumin, oregano, salt, and cayenne pepper.
3. Add Masa Harina and Tomatoes: Combine masa harina with 1/2 cup water and mix into the pot, along with the diced tomatoes (with juices) and beans.
4. Cook Under Pressure: Close the lid, ensuring the pressure valve is set to “Sealed.” Set the Instant Pot to the Chili/Beans setting and cook for 20 minutes.
5. Release Pressure: After cooking, carefully flip the quick-release valve or allow the steam to escape naturally.
6. Serve: Serve hot with your choice of garnishes.

Chili Recipe Tips and Tricks

• Adjust the Spice Level: If you prefer a spicier chili, add extra cayenne pepper or chopped fresh jalapeños. For a milder version, reduce the chili powder.
• Make It Ahead: Chili often tastes better the next day as the flavors have more time to meld together. Consider making it a day ahead and reheating it when needed.
• Experiment with Add-Ins: Try adding corn, bell peppers, or different types of beans for a unique twist.

Common Mistakes to Avoid

• Overcooking the Meat: Avoid overcooking the ground beef, as it can become tough. Cook it just until it’s no longer pink.
• Not Stirring Enough: Stir occasionally while simmering to prevent sticking and ensure even cooking.
• Skipping the Masa Harina: This ingredient adds a distinct flavor and thickens the chili. Don’t skip it!

Serving and Presentation Tips

• Classic Pairings: Serve your chili with cornbread, a side of rice, or over baked potatoes for a hearty meal.
• Creative Garnishes: Top with fresh cilantro, diced avocado, or even a squeeze of lime juice for added freshness.

How to Store and Reheat Leftover Chili

• Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
• Freezing: Chili freezes well! Place cooled chili in freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in a pot over medium heat, stirring occasionally, until warmed through. Add a splash of water if the chili is too thick.

Frequently Asked Questions

• Can I make this chili vegetarian?
  Absolutely! Substitute the ground beef with plant-based ground meat or extra beans and vegetables.
• Can I make this chili spicier?
  Yes, increase the amount of cayenne pepper or add chopped jalapeños.
• What is masa harina, and can I substitute it?
  Masa harina is a type of corn flour used in Mexican cooking. If unavailable, try using cornmeal, but note the texture may differ slightly.

Conclusion

Now that you have all the tips and steps needed to make The Pioneer Woman Chili Recipe, it’s time to get cooking! This comforting dish is sure to become a family favorite. Don’t forget to share your experience with friends and subscribe to our blog for more delicious recipes!

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