There’s something about chili that just feels like home. It’s warm, it’s comforting, and it brings people together. My love for chili started in the heart of my grandmother’s kitchen, where a big pot of meaty chili simmered on the stove for hours, filling the house with the most mouthwatering aroma. But life gets busy, and as much as I’d love to spend an entire afternoon letting chili slowly develop its deep, rich flavors, I needed a quicker way to get the same results.
That’s where this Pioneer Woman’s Chili Recipe comes in. Inspired by Ree Drummond’s cowboy-approved dishes, I wanted to create a chili that was packed with flavor but didn’t require all-day cooking. One evening, as I stared at my pantry filled with canned chili recipes and leftover ground beef, I thought, “What would the Pioneer Woman do?” The answer was clear: take the heartiest ingredients, simplify the process, and deliver a bowl of chili that’s so good it might just win the best chili recipe award-winning title.
With a blend of smoky spices, tender ground beef, hearty beans, and just the right amount of kick, this chili is the perfect balance of comforting and bold. Whether you need a Pioneer Woman chili crockpot recipe for a lazy Sunday or a quick stovetop version for a busy weeknight, this dish delivers. It’s a cowboy chili recipe through and through—hearty, meaty, and ready to fuel you up for whatever the day brings.
Why You’ll Love this Pioneer Woman Chili Recipe
- Quick and Easy: Unlike traditional chili that requires hours of simmering, this version is ready in just 20 minutes, making it perfect for busy weeknights or unexpected guests.
- Rich and Hearty Flavor: Packed with beef, beans, and a robust spice blend, this chili tastes like it’s been cooking all day.
- Versatile: You can make it in a crockpot, on the stovetop, or even tweak it into a Pioneer Woman chicken chili version if you’re looking for a twist.
- Feeds a Crowd: Whether you’re hosting a game night, a family gathering, or just meal-prepping for the week, this chili serves a generous portion.
- Customizable Spice Level: Love it spicy? Add more cayenne. Prefer it milder? Tone down the heat. You control the kick.
- Budget-Friendly: With pantry staples like canned tomatoes and beans, this recipe is affordable and satisfying.
- Perfect for Leftovers: Chili tastes even better the next day as the flavors meld together, making it a great make-ahead dish.
- Classic Pioneer Woman Dish: Inspired by Ree Drummond chili recipe methods, this dish stays true to the heartwarming flavors we all love from Pioneer Woman recipes.
Ingredients for Pioneer Woman Chili Recipe
Main Ingredients:
- 2 lbs ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 2 cups beef broth
Spices and Seasoning:
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp brown sugar (balances acidity)
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Chopped cilantro
- Green onions
Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon for stirring
- Cutting board and knife
- Can opener
Cooking Instructions
- Brown the Beef: In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
- Sauté Aromatics: Add diced onions and minced garlic to the beef. Cook until onions are soft and fragrant.
- Add Tomatoes and Beans: Stir in the diced tomatoes, tomato sauce, tomato paste, kidney beans, and black beans.
- Season It Up: Sprinkle in the chili powder, cumin, smoked paprika, cayenne, salt, black pepper, and brown sugar. Stir well.
- Pour in Broth: Add the beef broth and mix everything together. Bring to a simmer.
- Let It Cook: Allow the chili to simmer for 10 minutes, stirring occasionally.
- Taste and Adjust: Give it a taste and adjust seasonings as needed.
- Serve and Enjoy: Ladle into bowls, add toppings of choice, and dig in!
Notes and Tips
- Make It in a Crockpot: Brown the beef first, then throw everything into a slow cooker and cook on low for 4-6 hours for deeper flavors.
- Swap the Protein: Want a Pioneer Woman chicken chili version? Substitute ground beef with shredded rotisserie chicken for a lighter yet equally delicious dish.
- Thicken the Chili: If you like a thicker chili, let it simmer uncovered for a few extra minutes or add a slurry of cornstarch and water.
- Make It Even Faster: Use pre-chopped onions and canned minced garlic to save prep time.
- Add More Heat: If you love spice, throw in some diced jalapeños or an extra dash of cayenne pepper.
- Serving Ideas: This chili pairs wonderfully with cornbread, tortilla chips, or even over rice for a heartier meal.
Macronutrient Count Per Serving
- Calories: 350-400 kcal
- Protein: 25g
- Carbohydrates: 30g
- Fats: 15g
- Fiber: 8g
Bonus Pro Tips for the Recipe
- Make It in a Crockpot: Brown the beef first, then throw everything into a slow cooker and cook on low for 4-6 hours for deeper flavors.
- Swap the Protein: Want a Pioneer Woman chicken chili version? Substitute ground beef with shredded rotisserie chicken for a lighter yet equally delicious dish.
- Thicken the Chili: If you like a thicker chili, let it simmer uncovered for a few extra minutes or add a slurry of cornstarch and water.
- Make It Even Faster: Use pre-chopped onions and canned minced garlic to save prep time.
- Add More Heat: If you love spice, throw in some diced jalapeños or an extra dash of cayenne pepper.
- Serving Ideas: This chili pairs wonderfully with cornbread, tortilla chips, or even over rice for a heartier meal.
Chili Chronicles: Your Burning Questions Answered
Q: What should I serve with this chili? A: This chili is fantastic with warm cornbread, garlic bread, a side of coleslaw, or a fresh green salad. You can also serve it over rice for an extra-filling meal.
Q: Can I make this chili ahead of time? A: Absolutely! In fact, chili tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.
Q: How can I make this chili less spicy? A: Reduce the cayenne pepper and smoked paprika, and opt for mild chili powder. You can also add a dollop of sour cream or shredded cheese to mellow out the heat.
Q: Can I use different beans in this recipe? A: Yes! While kidney beans and black beans work well, you can swap them for pinto beans, white beans, or even chickpeas for a different twist.
Q: What’s the best way to reheat chili? A: Reheat on the stovetop over low heat, stirring occasionally. If using a microwave, heat in 30-second increments, stirring in between to ensure even heating.
