Go Back

The Pioneer Woman Chili

This hearty and flavorful chili is perfect for any occasion and can be customized to please even the pickiest eaters.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground beef (or ground turkey) The heart of the chili, providing a rich and satisfying base.
  • 1 small onion, diced Adds sweetness and depth to the dish.
  • 1 each green bell pepper, diced For a pop of color and subtle sweetness.
  • 3 cloves garlic, minced Because every great chili starts with garlic.
  • 2 cans (14.5 oz each) diced tomatoes These bring the perfect balance of acidity and sweetness.
  • 1 can (15 oz) tomato sauce Smooth and velvety, it ties everything together.
  • 2 cups beef broth Adds richness and helps achieve the perfect consistency.
  • 2 cans (15 oz each) kidney beans, drained and rinsed Creamy and packed with protein, they make the chili extra hearty.
  • 1 can (15 oz) pinto beans, drained and rinsed For a lovely textural contrast.
  • 2-3 tbsp chili powder The star spice of the show! Adjust for your preferred heat level.
  • 1 tsp cumin Adds earthy, smoky undertones.
  • 1 tsp paprika For a gentle, smoky warmth.
  • ½ tsp cayenne pepper (optional) Perfect if you love an extra kick.
  • Salt and black pepper, to taste To enhance and balance all the flavors.
Toppings (optional)
  • shredded cheese Optional topping.
  • sour cream Optional topping.
  • green onions Optional topping.
  • avocado slices Optional topping.
  • tortilla chips Optional topping and adds crunch.

Method
 

Preparation
  1. Gather and chop all your vegetables.
Cooking
  1. In a large pot, cook the ground beef (or turkey) over medium heat until browned.
  2. Add the diced onion, green bell pepper, and minced garlic to the pot. Cook until they are soft.
  3. Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper.
  4. Pour in the diced tomatoes, tomato sauce, and beef broth. Mix well.
  5. Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes.
  6. Stir in the kidney beans and pinto beans, and let it cook for another 10 minutes.
  7. Check the seasoning, adding more salt, pepper, or spices if needed.
Serving
  1. Ladle the chili into bowls and add your favorite toppings.

Notes

If you have leftovers, let the chili cool down and then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.