Description
Pioneer Woman Chili is a hearty and flavorful classic American dish made with ground beef, beans, tomatoes, and a blend of spices. Perfect for a family dinner, this stovetop chili simmers to a thick and rich consistency, bringing comfort with every bite.
Ingredients
Scale
Meat and Vegetables
- 2 pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
Canned Goods
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1/4 cup tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Liquids
- 1/2 cup water or beef broth
Instructions
- Brown the Meat and Sauté Onion: In a large pot or Dutch oven over medium-high heat, cook the ground beef and diced onion until the meat is browned and the onion softens, about 7 to 8 minutes. Drain any excess fat to avoid a greasy chili.
- Add Garlic and Aromatics: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it to preserve its flavor.
- Combine Remaining Ingredients: Add the diced tomatoes, tomato sauce, tomato paste, kidney beans, pinto beans, chili powder, ground cumin, paprika, oregano, optional cayenne pepper, salt, black pepper, and water or beef broth. Stir well to combine all elements evenly.
- Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 to 45 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Final Seasoning and Serve: Taste the chili and adjust seasonings as needed. Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped onions, or warm cornbread for a complete meal.
Notes
- This classic chili tastes even better the next day, as the flavors continue to develop.
- You can substitute ground beef with ground turkey for a leaner version.
- Using only one type of bean is fine if preferred.
- Adjust cayenne pepper to your desired level of heat or omit it altogether for a milder chili.
