The Pioneer Woman Chili

Need a hearty, cozy meal that hits the spot? The Pioneer Woman’s Chili is bold, beefy, and full of flavor. It’s the kind of chili that makes you go back for more.

We tried this recipe on a chilly night, and it was pure comfort in a bowl. Simple ingredients, big taste. The spices are just right—not too hot, but definitely not boring.

It’s thick, meaty, and perfect with cornbread or a sprinkle of cheese on top. Great for game day, meal prep, or when you just want something real satisfying.

Let’s get simmering! Grab a pot, some ground beef, and let’s make the kind of chili everyone talks about. You’re gonna love every spoonful.

Why You’ll Love This Recipe

• Deep, Layered Flavor: The seasoning blend doesn’t overpower — it enhances. Chili powder brings warmth, cumin adds earthiness, and garlic rounds it all out.
• No Fuss, All Flavor: This dish doesn’t rely on fancy techniques. Just good browning, quality spices, and time to simmer.
• Versatile Meal Base: Great solo in a bowl or loaded on baked potatoes, nachos, or fries.
• Freezer-Friendly: Make a big batch, portion it out, and you’ve got lunch or dinner on standby for weeks.
• Ideal for Make-Ahead Cooking: Flavor deepens overnight. It’s one of those dishes that actually tastes better the next day.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes (includes chopping garlic, opening cans, measuring spices)
• Cook Time: 1 hour (with low simmering to meld the flavors)
• Total Time: About 1 hour 20 minutes

Servings
This recipe comfortably feeds 6 to 8 adults.
You can scale up if cooking for a crowd — just be sure to use a larger pot.

Difficulty
This chili is very approachable, even for new cooks.
It’s all about timing and patience, not fancy steps.

Flavor Profile
Balanced. Not too spicy, not too sweet. It leans classic — savory, rich, and slightly smoky, with the option to turn up the heat if that’s your thing.

Required Kitchen Tools

You don’t need a chef’s kitchen to make this work — just a few basics:

• Large Dutch oven or stockpot: At least 6 quarts for roomy stirring and simmering
• Wooden spoon or heatproof spatula: For stirring and scraping the bottom
• Cutting board and chef’s knife: Garlic is the only real chopping involved
• Can opener: You’ll use it often here
• Measuring spoons & cups: For precise spice levels and liquid measurements
• Ladle: For serving

Optional: immersion blender (if you like smoother chili) or a potato masher (for gently crushing beans toward the end)

Ingredients for The Pioneer Woman Chili

Each ingredient plays a role. Here’s what you’ll need — and why:

Main Ingredients

• 2 pounds ground beef (80/20 preferred): This provides a rich base. The slight fat keeps it moist and flavorful.
• 2 cloves garlic, minced: Garlic blooms in oil, creating the first layer of flavor in the pot.
• 8 ounces tomato sauce: Helps form the sauce and balances the beefiness with acidity.
• 2 tablespoons chili powder: This is the star. A gentle blend of spices that creates warmth without overpowering.
• 1 teaspoon ground cumin: Cumin adds a subtle smokiness and depth.
• 1 teaspoon dried oregano: Earthy, woodsy, and a little bitter — it brings balance.
• 1 teaspoon salt: Start here, and taste as you go. It makes everything pop.
• 1/4 teaspoon cayenne pepper: Just a touch for background heat. You can increase it later.
• 1/4 cup masa harina: A secret weapon. It thickens the chili and adds mild corn flavor, making the texture heartier.
• 1 (15 oz) can kidney beans, drained and rinsed: Adds texture and protein. Holds up well in long simmers.
• 1 (15 oz) can pinto beans, drained and rinsed: Softer than kidney beans, adds creaminess to the mix.

📝 Note: If you’re cooking this in an Instant Pot or slow cooker, you’ll also want to include a can of diced tomatoes (14.5 oz) with juice to prevent burning and help with pressure build-up.

Optional Garnishes (Highly Recommended)

• Shredded cheddar cheese: Melts beautifully on top of hot chili. Sharp or medium cheddar works best.
• Sour cream: Adds cool contrast to the warm spices.
• Lime wedges: A little squeeze at the end brightens everything.
• Tortilla chips or Fritos: For scooping, crunch, or layering.
• Green onions or chives: A fresh, sharp garnish.

Variations for The Pioneer Woman Chili

Want to change it up? You can without losing the soul of the dish:

• Bean-Free: Skip the beans and increase beef to 2.5 pounds for a Texas-style version.
• Veggie Boost: Add chopped bell peppers, corn, or mushrooms during the simmer phase.
• Smoky Touch: Add a diced chipotle pepper in adobo or a teaspoon of smoked paprika.
• Different Protein: Try ground turkey or even ground pork for a lighter or richer spin.
• Low & Slow: Use a slow cooker — brown meat first, then add all ingredients and cook on LOW for 6–8 hours.

Step-by-Step Instructions (Start)

1. Brown the Ground Beef

Place your pot over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until it’s no longer pink, about 8–10 minutes. Drain off any excess fat for a cleaner flavor base.

2. Add Garlic and Tomato Sauce

Stir in the minced garlic and cook for another minute — just enough to release its aroma. Then pour in the tomato sauce. Stir well to coat all the beef.

3. Add Your Spices

Sprinkle in chili powder, cumin, oregano, salt, and cayenne. Mix everything thoroughly so the beef is coated in the spice blend. Let it cook for 2–3 minutes to bloom the spices — you’ll smell the difference.

How to Make The Pioneer Woman Chili (Step-by-Step Instructions Continued)

4. Simmer Low and Slow

Once the spices are fully mixed in, reduce the heat to low and let the chili simmer gently. Cover the pot with a lid slightly ajar and cook for 30 minutes, stirring occasionally. This gives the flavors time to blend together and deepen. The longer it simmers, the better it gets.

💡 If you’re using an Instant Pot, add the diced tomatoes with juice now. Pressure cook on HIGH for 18 minutes and let the pressure release naturally for 10 minutes before opening the lid.

5. Stir in the Masa Harina

After the first simmering stage, whisk 1/4 cup masa harina with a few tablespoons of warm water in a small bowl until smooth — you’re making a slurry. Slowly stir that into the pot. This step thickens the chili and adds a light corn flavor that complements the beef and spices.

Let it cook uncovered for another 10–15 minutes, stirring occasionally. The chili will thicken and get more stew-like in consistency.

6. Add the Beans

Drain and rinse the kidney beans and pinto beans, then stir them into the pot. Continue simmering uncovered for another 10 minutes, just to warm the beans through and let them soak up the flavor.

📝 Don’t overcook the beans. They’ll fall apart and turn mushy if simmered too long at a high boil. Keep it gentle.

7. Final Seasoning Check

Now’s the time to taste. Add more salt if needed, or bump up the cayenne if you want a little more heat. If the chili feels too thick, you can loosen it with a splash of water or broth.

How to Serve The Pioneer Woman Chili

This chili is flexible and forgiving — here’s how we like to serve it depending on the day:

• Classic Bowl: Ladled into a bowl and topped with cheddar, sour cream, green onions, and a wedge of lime.
• Over Baked Potatoes: Split open a fluffy baked potato and pile on the chili, then top with cheese and sour cream.
• With Cornbread: A buttery square of cornbread on the side turns it into a complete meal.
• Chili Cheese Fries: Pour over crispy oven fries, add shredded cheese, and stick it under the broiler for 1–2 minutes.
• Chili Dogs: Spoon over hot dogs in buns, then top with onions and mustard.

Storing and Reheating Tips

This chili stores beautifully. In fact, it’s often better the next day.

• Fridge: Store in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm gently on the stove over medium-low, adding a splash of water if it’s too thick. Or microwave in 1-minute bursts, stirring between rounds.

Tips and Tricks for Success

• Let It Sit: If time allows, let the chili rest off heat for 10–15 minutes before serving. This helps the flavors settle.
• Adjust Seasoning Gradually: Start with less salt and cayenne — you can always add more later.
• Don’t Skip the Masa Harina: It’s what gives the chili its signature Pioneer Woman-style thickness and subtle richness.
• Use Good Beef: 80/20 is perfect — not too greasy, not too lean. If you use leaner beef, add a touch more olive oil early on to help carry the spices.
• Meal Prep Bonus: This chili holds up great in lunch portions. Pack it into jars or small containers with toppings on the side.

Nutrition

Here’s a basic nutritional estimate per serving (based on 8 servings total, excluding toppings):

Nutrient	Amount
Serving Size	1 generous bowl
Calories	~370 kcal
Protein	28g
Fat	18g
Saturated Fat	7g
Unsaturated Fat	10g
Carbohydrates	23g
Fiber	7g
Sugar	4g
Sodium	680mg
Cholesterol	75mg
Trans Fat	0g

Note: Values vary slightly depending on the brand of ingredients and exact portion size.

Chili FAQs

Q: Can I make this chili in a slow cooker?
Yes. Brown the meat first, then transfer all ingredients (including beans) into a slow cooker. Cook on low for 6–8 hours.

Q: What can I use instead of masa harina?
Cornmeal is the closest substitute, though the texture will be slightly grittier. A small slurry of flour or cornstarch can also thicken in a pinch, but it won’t give the same subtle corn flavor.

Q: How spicy is this recipe?
Mild to medium. You can reduce or omit cayenne for a gentler flavor, or add jalapeños or chipotle peppers for more heat.

Q: Can I freeze leftovers?
Absolutely. Cool fully, store in airtight containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Conclusion

This chili isn’t trying to be fancy — and that’s exactly why it works. It brings together simple pantry staples, a handful of spices, and a few slow-simmered steps to create something deeply satisfying. I’ve made this version of The Pioneer Woman Chili more times than I can count, and every bowl hits just right.

Whether you’re looking for a cozy weeknight meal, an easy freezer-friendly option, or a reliable crowd-pleaser — this is a recipe worth keeping in your regular rotation. It’s classic, customizable, and always comforting.