The Pioneer Woman Chili
This classic, hearty chili features perfectly seasoned ground beef, beans, and a blend of flavorful spices. Whether made on the stove, in a Crock Pot, or using an Instant Pot, this chili is a versatile and comforting dish that will soon become your go-to recipe for any occasion!
Servings: 6
Calories: 613kcal
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
- For Instant Pot version only 14.5 oz diced tomatoes, with juice
Optional Garnishes
- Shredded cheddar cheese
- Lime wedges
- Sour cream
- Tortilla chips or Fritos
- Diced green onions
Instructions
Stove Top Method
Cook the Ground Beef:
- In a large pot over medium heat, cook and crumble the ground beef until browned. Drain any excess grease.
Add the Garlic and Tomato Sauce:
- Add diced garlic and tomato sauce, cooking for about 1 minute until fragrant.
Season the Chili:
- Stir in the chili powder, cumin, oregano, salt, and cayenne pepper. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. If the mixture becomes too dry, add ½ cup of water.
Add Masa Harina:
- Combine masa harina with ½ cup of water in a small bowl. Stir to combine and add to the chili. Adjust the consistency with additional masa or water as needed.
Add Beans and Simmer:
- Stir in the kidney and pinto beans and let the chili simmer for 10 more minutes.
Serve:
- Serve hot with your favorite garnishes like shredded cheddar cheese, lime wedges, sour cream, and tortilla chips!
Crock Pot Method
Brown the Beef:
- In a pan or stove-safe Crock Pot insert, cook and crumble the ground beef over medium heat until browned. Drain grease.
Combine Ingredients:
- Add garlic and tomato sauce, cooking for 1 minute. Stir in chili powder, cumin, oregano, salt, and cayenne pepper, then transfer the mixture to the Crock Pot.
Add Masa Harina and Beans:
- Mix masa harina with ½ cup of water, then stir into the chili. Add the beans, stirring gently to combine.
Cook in the Crock Pot:
- Cook on LOW for 4 hours or all day, adjusting the consistency with more masa or water as needed.
Serve:
- Garnish with your favorite toppings and enjoy!
Instant Pot Method
Brown the Beef:
- Set the Instant Pot to Sauté mode and cook the ground beef until browned. Drain the grease.
Add Garlic and Spices:
- Add the garlic and tomato sauce, cooking for 1 minute. Stir in chili powder, cumin, oregano, salt, and cayenne pepper.
Add Masa Harina and Tomatoes:
- Mix the masa harina with ½ cup of water and stir it into the chili. Add diced tomatoes with their juice, then stir in the beans.
Pressure Cook:
- Secure the lid and close the pressure valve. Set the Instant Pot to the Chili/Beans setting and cook for 20 minutes.
Release the Steam:
- Release the steam using the quick-release valve or let it escape naturally. Adjust the consistency with additional masa or water as needed.
Serve:
- Garnish with your favorite toppings and enjoy!
Notes
Masa Harina Substitute: If you don’t have masa harina, you can use flour, cornmeal, or make a cornstarch slurry (equal parts cornstarch and water). Keep in mind the flavor will vary slightly.
Meal Prep: This chili stores well in the fridge for a few days and freezes well for up to 3 months.
Toppings: Add shredded cheese, sour cream, lime wedges, and crispy tortilla chips or Fritos for extra flavor and texture.
Meal Prep: This chili stores well in the fridge for a few days and freezes well for up to 3 months.
Toppings: Add shredded cheese, sour cream, lime wedges, and crispy tortilla chips or Fritos for extra flavor and texture.