If you are looking for a hearty, flavorful, and comforting meal, look no further than The Pioneer Woman Chili. This delicious recipe from the renowned chef and blogger Ree Drummond has been a favorite of mine for years. Today, I am excited to share with you my personal experience of making this recipe, as well as some tips and tricks for how to make it even more delicious.
As a lover of all things spicy and comforting, I had been meaning to try The Pioneer Woman Chili for months. When I finally got around to it, I was blown away by how easy and satisfying the recipe was to make. From browning the ground beef to simmering the chili on the stove, every step was simple and enjoyable.
As the chili cooked, my house filled with the rich aroma of tomatoes, beef, and spices. I couldn't wait to dig in. When it was finally ready, I ladled a generous helping of chili into a bowl and topped it with a dollop of sour cream and a handful of shredded cheese. The first bite was everything I had hoped for and more - smoky, spicy, and incredibly satisfying.
Ingredients:
- 2 pounds of ground beef
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
How To Make It:
Brown the ground beef in a large pot over medium heat, breaking it up with a wooden spoon as it cooks.
Once the beef is browned, add the diced onion, red bell pepper, and minced garlic to the pot. Cook for a few minutes, stirring occasionally, until the vegetables are soft.
Add the crushed tomatoes, drained and rinsed beans, corn, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine.
Bring the chili to a simmer and let it cook for at least 30 minutes, or up to 2 hours, stirring occasionally.
How to Store It:
If you have leftovers of The Pioneer Woman Chili, you can store it in an airtight container in the refrigerator for up to 3 days.
How to Refrigerate It:
Before refrigerating the chili, let it cool to room temperature. Once it has cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
How to Reheat It:
To reheat the chili, transfer it to a saucepan and heat it over medium-low heat, stirring occasionally, until it is heated through. You can also reheat it in the microwave in 30-second intervals, stirring in between, until it is heated through.
Tips to Make It More Delicious:
If you like your chili spicier, add some chopped jalapeno peppers or a few dashes of hot sauce.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, chopped green onions, or diced avocado.
- For a smokier flavor, use smoked paprika instead of regular paprika.
- If you want to make the chili ahead of time, you can brown the beef and chop the vegetables the
- day before and store them in the refrigerator.
FAQs:
Can I use ground turkey instead of ground beef?
Yes, you can use ground turkey instead of ground beef in this recipe. Just be sure to adjust the cooking time as needed, as ground turkey tends to cook faster than ground beef.
Can I freeze The Pioneer Woman Chili?
Yes, you can freeze the chili in an airtight container for up to 3 months. To reheat, thaw the chili in the refrigerator overnight and then reheat it on the stove or in the microwave.
Can I add other vegetables to the chili?
Yes, you can add other vegetables to the chili, such as diced carrots or celery. Just be sure to adjust the cooking time as needed to ensure that the vegetables are cooked through.
Conclusion:
The Pioneer Woman Chili is a classic recipe that is sure to satisfy any craving for comfort food. With its rich blend of spices, beans, and beef, it is the perfect dish to warm you up on a cold night or to serve at a game day party. And with its simple preparation and easy storage options, it is a recipe that you will want to make again and again.
So, whether you are a fan of spicy dishes or just looking for a hearty meal that will please the whole family, give The Pioneer Woman Chili a try. With its bold flavors and satisfying texture, it is sure to become a favorite in your recipe collection.
![](https://porecipes.com/wp-content/uploads/2023/05/Pioneer-Woman-Chili-Recipe.jpg)
The Pioneer Woman Chili
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
- Lime Wedges
- Sour Cream
- Tortilla Chips or Fritos
- Diced Green Onions
Instructions
Stove Top
- Cook and crumble the ground beef in a large pot over medium heat until browned.
- Drain excess grease.
- Add the garlic and tomato sauce, cook for 1 minute.
- Add seasonings: 2 TBS Chili Powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, ¼ teaspoon cayenne pepper.
- Stir to combine. Decrease heat to low.
- Cover and let simmer for 1 hour, stirring occasionally.
- Note: If the meat seems too dry after an hour, add water ½ cup of water.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine. Add to the chili.
- Add more masa and/or water until preferred consistency is obtained.
- Add the drained and rinsed beans. Simmer for 10 minutes.
- Serve with desired garnishes and cornbread!
Crock Pot
- Cook and crumble the ground beef in a large pot (or stove-top safe crock pot) over medium heat until browned.
- Drain excess grease.
- Add the garlic and tomato sauce, cook for an additional minute.
- Add seasonings: 2 TBS Chili Powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, ¼ teaspoon cayenne pepper.
- Stir to combine. Transfer to the Crock Pot.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
- Stir in the masa mixture into the Crock Pot. Add the beans and stir gently to combine.
- Heat on low for 4 hours, or all day!
- At any point you can add more masa and/or water until preferred consistency is obtained.
Instant Pot
- Note: For the Instant Pot Method, use 14.5 ounces of diced tomatoes with the juice.
- Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned. Drain excess grease.
- Add the garlic and tomato sauce, cook for an additional minute.
- Add seasonings: 2 TBS Chili Powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, ¼ teaspoon cayenne pepper.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
- Add the masa mixture, diced tomatoes with juices, and the kidney/pinto beans to the Crock Pot and stir gently to combine.
- Optional: Add additional water and/or masa mixture to achieve preferred consistency.
- Close the lid and ensure the pressure valve is shut. Set the Instant Pot to the Chili/Beans setting and heat for 20 minutes.
- Flip the quick release valve or let the steam escape naturally. Serve with preferred garnishes!
Notes
Masa Harina Substitute
- Flour or cornmeal may be used to achieve a similar texture for the chili, but the flavor won't be quite the same.
- Cornstarch (mixed with equal parts water), can also but used to thicken the chili as well.
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