Description
Classic hearty chili recipe made with ground beef, beans, tomatoes, and bold spices. This Pioneer Woman Chili is perfect for cozy dinners, game day, or meal prep.
Ingredients
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
Optional toppings: Shredded cheese, sour cream, green onions, avocado slices, tortilla chips
Instructions
Prep Ingredients: Dice onion and bell pepper, mince garlic, and measure spices.
Brown Meat: In a large pot, heat oil over medium heat. Brown ground beef (or turkey) for 5–7 minutes, drain excess fat, and set aside.
Sauté Vegetables: In the same pot, cook onion, bell pepper, and garlic for 3–5 minutes until softened.
Add Spices: Return meat to the pot. Add chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Cook 1–2 minutes.
Add Liquids: Stir in diced tomatoes, tomato sauce, and beef broth. Bring to a simmer.
Simmer: Reduce heat to low, cover, and simmer for 45 minutes.
Add Beans: Stir in kidney and pinto beans. Simmer 15 more minutes.
Taste & Adjust: Adjust seasoning as needed.
Serve: Ladle into bowls and top as desired. Enjoy!
Notes
For a thicker chili, simmer uncovered during the last 10–15 minutes.
Spice level can be adjusted by increasing or omitting cayenne pepper.
Can be made ahead—flavors deepen even more the next day.
Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course, Soups & Stews
- Method: Stovetop, Simmering
- Cuisine: American, Tex-Mex
