The Pioneer Woman Chili
This classic, hearty chili features perfectly seasoned ground beef, beans, and a blend of flavorful spices. Whether made on the stovetop, 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
Stovetop 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
- Stir in the diced garlic and tomato sauce.
- Cook for about 1 minute until fragrant.
Season the Chili
- Stir in 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
- In a small bowl, mix masa harina with ½ cup of water to form a slurry.
- Stir it into the chili. Adjust consistency with additional masa or water as needed.
Add Beans and Simmer
- Stir in kidney and pinto beans.
- 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 a 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.
- 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 if needed).
- Adjust 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.
- Cook the ground beef until browned, then drain the grease.
Add Garlic and Spices
- Stir in garlic, tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper.
Add Masa Harina and Tomatoes
- Mix 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
- Use the quick-release valve or let it naturally release.
- Adjust consistency with additional masa or water if needed.
Serve
- Garnish with your favorite toppings and enjoy!
Notes
Masa Harina Substitute: If you don’t have masa harina, use flour, cornmeal, or a cornstarch slurry (equal parts cornstarch and water). Keep in mind that the flavor may vary slightly.
Meal Prep: This chili stores well in the refrigerator 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.