The Pioneer Woman Chili
This hearty chili recipe from The Pioneer Woman has a perfect blend of seasonings, ground beef, and beans. Make it on the Stove Top or in the Crock Pot, it will quickly become your best chili recipe!
Servings: 6 people
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
- 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
Stove Top
- Cook and crumble the ground beef in a large pot over medium heat until browned.
- Drain excess grease.
- Add the garlic and tomato sauce, cook for 1 minute.
- Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
- Stir to combine. Decrease heat to low.
- Cover and let simmer for 1 hour, stirring occasionally.
- Note: If the meat seems too dry after an hour, add water ½ cup of water.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine. Add to the chili.
- Add more masa and/or water until preferred consistency is obtained.
- Add the drained and rinsed beans. Simmer for 10 minutes.
- Serve with desired garnishes and cornbread!
Crock Pot
- Cook and crumble the ground beef in a large pot (or stove-top safe crock pot) over medium heat until browned.
- Drain excess grease.
- Add the garlic and tomato sauce, cook for an additional minute.
- Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
- Stir to combine. Transfer to the Crock Pot.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
- Stir in the masa mixture into the Crock Pot. Add the beans and stir gently to combine.
- Heat on low for 4 hours, or all day!
- At any point you can add more masa and/or water until preferred consistency is obtained.
Instant Pot
- Note: For the Instant Pot Method, use 14.5 ounces of diced tomatoes with the juice.
- Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned. Drain excess grease.
- Add the garlic and tomato sauce, cook for an additional minute.
- Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
- Add the masa mixture, diced tomatoes with juices, and the kidney/pinto beans to the Crock Pot and stir gently to combine.
- Optional: Add additional water and/or masa mixture to achieve preferred consistency.
- Close the lid and ensure the pressure valve is shut. Set the Instant Pot to the Chili/Beans setting and heat for 20 minutes.
- Flip the quick release valve or let the steam escape naturally. Serve with preferred garnishes!
Notes
Masa Harina Substitute
- Flour or cornmeal may be used to achieve a similar texture for the chili, but the flavor won't be quite the same.
- Cornstarch (mixed with equal parts water), can also but used to thicken the chili as well.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Be sure to try my Chili Cornbread Casserole recipe next!
Nutrition
Calories: 613kcal | Carbohydrates: 42g | Protein: 40g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 734mg | Potassium: 1198mg | Fiber: 14g | Sugar: 2g | Vitamin A: 999IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 8mg