The Pioneer Woman Chili
This Pioneer Woman Chili is a hearty beef and bean classic. Thickened with masa harina for a rich texture and subtle corn flavor, it develops deep, savory notes during a slow simmer on the stovetop.
Equipment
- Large pot or Dutch oven
- Small bowl
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
- 1/4 teaspoon cayenne pepper
- 1/4 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
Classic Stovetop Method
- Brown and crumble the ground beef in a large pot over medium heat. The meat should lose its raw color and develop browned bits in the pot.
- Pour off the excess grease. The pot should still look moist, but not oily.
- Stir in the diced garlic and tomato sauce, then cook for 1 minute. The garlic should smell fragrant and the sauce should coat the beef evenly.
- Add the chili powder, cumin, oregano, salt, and cayenne pepper, then stir well. The spices should bloom into the beef and give off a warm, savory aroma.
- Lower the heat, cover the pot, and simmer for 1 hour, stirring now and then. By the end, the chili should look darker red and the aroma should be much richer.
- Add 1/2 cup water if the mixture looks too dry after the simmer. You want it moist and spoonable, not scorched on the bottom.
- Mix the masa harina with 1/2 cup water in a small bowl until smooth, then stir it into the chili. After a few minutes, the texture should loosen slightly, then turn thicker and silkier.
- Adjust the consistency with more masa and or water if needed. The finished chili should be thick enough to mound on a spoon but still easy to ladle.
- Stir in the drained and rinsed kidney beans and pinto beans, then simmer for 10 minutes. The beans should be hot through and the chili should look hearty and unified.
- Serve warm with the garnishes you like best. A final squeeze of lime or a handful of cheddar wakes everything up nicely.
Convenient Slow Cooker Method
- Brown and crumble the ground beef in a large pot or stove-top safe slow cooker insert over medium heat. The beef should be fully browned before it goes into the slow cooker.
- Drain off the extra grease. You should be left with meat that looks rich but not greasy.
- Add the diced garlic and tomato sauce, then cook for 1 minute. The tomato sauce should cling to the beef and the garlic should smell mellow, not sharp.
- Stir in the chili powder, cumin, oregano, salt, and cayenne pepper. The seasonings should be evenly distributed before slow cooking begins.
- Transfer the mixture to the slow cooker if needed. The base should look thick and well mixed at this stage.
- Whisk the masa harina with 1/2 cup water in a small bowl until smooth. The slurry should look lump-free before you add it.
- Stir the masa mixture into the slow cooker, then add the beans and mix gently. The chili may look very thick right away, which is normal.
- Cook on low for 4 hours or longer if needed for your schedule. The beef becomes extra tender and the chili settles into a richer texture as it sits.
- Adjust with more masa and or water at any point if the texture needs it. You’re aiming for thick, hearty chili, not a soup and not a paste.
Quick Instant Pot Method
- Use the diced tomatoes with their juice for this version and set the Instant Pot to Sauté. The extra tomato liquid helps the pressure-cooked chili come together properly.
- Cook and crumble the ground beef in the pot until browned, then drain the excess grease. The beef should be cooked through with no pink remaining.
- Add the diced garlic and tomato sauce, then cook for 1 minute. The sauce should start coating the meat and the garlic should smell fragrant.
- Stir in the chili powder, cumin, oregano, salt, and cayenne pepper. The spices should be evenly mixed into the beef before pressure cooking.
- In a small bowl, mix the masa harina with 1/2 cup water until smooth. The mixture should pour easily without dry pockets.
- Add the masa mixture, diced tomatoes with their juices, kidney beans, and pinto beans to the pot, then stir gently. The chili should look thick but still loose enough to settle evenly.
- Add extra water and or more masa mixture only if needed to reach the texture you want. A small adjustment is usually enough here.
- Lock the lid, make sure the pressure valve is sealed, and cook on the Chili Beans setting for 20 minutes. As it cooks, the pressure helps the flavors come together much faster than the stovetop method.
- Release the pressure quickly or let it come down naturally, then open the lid and serve. The chili should smell deeply savory and look thick, glossy, and well blended.
Notes
Flavor Depth: For extra depth, toast the chili powder and cumin in the beef drippings for 30-60 seconds before adding the tomato sauce.
For Richer Flavor: Use beef broth instead of water to loosen the chili if it gets too thick during the simmer. This adds another savory layer.
Don't Rush the Simmer: For the stovetop method, the full hour of simmering is key. It transforms the chili, making the flavor much deeper and more concentrated.
Thickening Tip: If the chili is too watery, simmer it uncovered to let liquid evaporate. For a quicker fix, stir in a slurry of masa harina and water and simmer for a few more minutes.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.