The Pioneer Woman Chili Recipe

Why You’ll Love This Recipe

I love how this chili brings together deep, smoky spices and rich tomato flavor in a one-pot meal that’s both easy to make and incredibly satisfying. It’s one of those dishes that only gets better the longer it simmers, and it’s perfect for customizing with my favorite toppings. Plus, the leftovers are just as delicious the next day—if not better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs ground beef or ground turkey

• 1 small onion, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 2 cans (14.5 oz each) diced tomatoes

• 1 can (15 oz) tomato sauce

• 2 cups beef broth

• 2 cans (15 oz each) kidney beans, drained and rinsed

• 1 can (15 oz) pinto beans, drained and rinsed

• 2–3 tbsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp cayenne pepper (optional)

• Salt and black pepper, to taste

• Toppings: shredded cheese, sour cream, green onions, avocado slices, tortilla chips (optional)

Directions

1. Prep the ingredients
   I like to get everything ready before I start cooking—dice the onion and bell pepper, mince the garlic, and measure the spices. It makes the whole process smooth and enjoyable.

2. Brown the meat
   In a large Dutch oven, I heat a tablespoon of oil over medium heat. I add the ground beef and cook it until browned, breaking it up as I go. This takes about 5–7 minutes. Then I drain off any excess fat and set the meat aside.

3. Sauté the vegetables
   In the same pot, I cook the onion, bell pepper, and garlic for 3–5 minutes until everything softens and smells amazing.

4. Toast the spices
   I return the meat to the pot and stir in the chili powder, cumin, paprika, cayenne (if I’m using it), and salt and pepper. I let that cook for a minute or two to wake up the spices.

5. Build the chili base
   I add the diced tomatoes with their juices, the tomato sauce, and the beef broth. Then I give everything a good stir and bring it to a simmer.

6. Let it simmer
   I reduce the heat to low, cover the pot, and let it simmer for about 45 minutes. This is when all those bold flavors really come together.

7. Add the beans
   I stir in the kidney and pinto beans and let the chili simmer for another 15 minutes so the beans can soak up all that flavor.

8. Taste and adjust
   I give the chili a taste and adjust the seasoning if needed—maybe a bit more salt, chili powder, or cumin depending on my mood.

9. Serve and top it off
   I ladle the chili into bowls and let everyone top it however they like. I’m partial to shredded cheese, sour cream, and crunchy tortilla chips.

Servings and timing

• Servings: 8

• Prep time: 15 minutes

• Cook time: 1 hour

• Total time: 1 hour 15 minutes

Variations

• I sometimes swap the ground beef for ground turkey if I want a lighter version.

• For a vegetarian chili, I skip the meat altogether and double up on the beans and vegetables.

• I love adding corn or even diced sweet potatoes for a touch of sweetness and texture.

• If I’m in the mood for more heat, I add diced jalapeños or a splash of hot sauce during cooking.

Storage/Reheating

I store leftover chili in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat it, I just warm it on the stovetop over medium heat until hot, stirring occasionally. It also freezes beautifully—I portion it into freezer-safe containers and thaw it overnight in the fridge before reheating.

FAQs

How can I make this chili spicier?

I like to add extra cayenne pepper, diced jalapeños, or even a splash of hot sauce if I want to turn up the heat. It’s easy to customize to my spice tolerance.

Can I make this chili in a slow cooker?

Yes, I brown the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What can I serve with this chili?

Cornbread is my go-to side, but I also enjoy it with rice, baked potatoes, or tortilla chips for dipping.

Can I use different beans?

Absolutely. I’ve swapped in black beans or white beans before, and it still tastes fantastic. I just use what I have on hand.

Is this chili gluten-free?

Yes, as long as the broth and canned ingredients I use are certified gluten-free, this chili is naturally gluten-free.

Conclusion

This Pioneer Woman Chili is everything I want in a cozy, one-pot meal—rich, hearty, and full of bold flavor. It’s easy to make, perfect for leftovers, and endlessly customizable. Whether I’m feeding a crowd or meal-prepping for the week, this recipe always hits the spot.