The Pioneer Woman Chili is a hearty and comforting stew packed with tender ground beef, beans, tomatoes, and a perfect blend of spices that give it a rich, warm flavor. It’s the kind of chili that feels like a big, cozy hug in a bowl, especially on chilly evenings or when you’re craving something filling and delicious. The mix of savory meat and smoky spices makes this chili stand out as a true crowd-pleaser.
I love making this chili when I want a meal that’s easy to prepare but feels homemade and satisfying. What’s great about this recipe is how it balances bold flavors without being too spicy, so it’s perfect for both adults and kids alike. I usually let it simmer for a while to let the flavors really come together — that’s when it tastes the best! Plus, it’s one of those recipes that leftovers turn into an even better meal the next day.
My favorite way to serve The Pioneer Woman Chili is with a big scoop of shredded cheese on top, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s also great with warm cornbread or a crusty loaf of bread to soak up all the delicious sauce. Whenever I make this chili, it brings everyone to the table for seconds and sometimes thirds — it’s just that good!
Key Ingredients & Substitutions
Ground Beef: Using 80/20 beef gives the chili a nice balance of fat and flavor. If you prefer leaner meat, ground turkey or chicken also work well but may be less juicy.
Beans: Kidney beans add great texture and hold up well during cooking. You can swap with black beans or pinto beans if you want a milder flavor or different texture.
Chili Powder & Spices: Chili powder is key for that classic chili flavor. If you can’t find smoked paprika, regular paprika works fine but won’t add the smoky depth.
Jalapeño Peppers: These add a fresh kick without overpowering the dish. Remove seeds if you want less heat, or substitute with a milder pepper like poblano or leave out entirely.
How Do You Get the Best Flavor from the Spices?
To unlock the full flavor of the spices, toast them briefly with the cooked vegetables before adding liquids. This helps release their oils and boosts aroma.
- After browning meat and softening veggies, sprinkle in chili powder, cumin, paprika, and cayenne.
- Cook, stirring constantly, for about 1 minute until fragrant—don’t let them burn!
- Then add tomatoes, beans, and liquids to continue the cooking.
This simple step adds layers of flavor and makes your chili taste homemade and rich.
What’s the Best Way to Simmer Chili for Deep Flavor?
Simmering chili slowly lets flavors blend and thickens the sauce.
- Bring chili to a boil, then lower to a gentle simmer.
- Cook uncovered for at least 30 minutes, stirring occasionally to prevent sticking.
- For even better taste, simmer for up to an hour or more. Just add water or broth if it gets too thick.
This patient step results in a chili that’s rich, well-rounded, and perfect for topping with cheese and sour cream.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like it because it distributes heat evenly and can handle a long simmer.
- Wooden spoon or spatula – great for stirring and scraping the pot to keep everything moving.
- Measuring cups and spoons – for accurate seasoning and liquids.
- Can opener – to easily open the beans, tomatoes, and tomato paste.
- Serving bowls – to dish out the chili hot with toppings.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version that’s lighter but still tasty.
- Add chopped bell peppers, corn, or diced zucchini for more veggies and color.
- Stir in a splash of Worcestershire sauce or a dash of hot sauce for extra depth and heat.
- Top with shredded cheese, sour cream, chopped onions, or fresh cilantro for added flavor and texture.
The Pioneer Woman Chili
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 2 pounds ground beef (preferably 80/20)
- 1 cup chopped onion (about 1 medium)
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper, to taste
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 cup beef broth or water
- 1–2 jalapeño peppers, sliced (adjust to heat preference)
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish (optional)
- Fresh cilantro, chopped (optional garnish)
How Much Time Will You Need?
This chili takes about 15 minutes to prepare and brown the meat and veggies. Then, plan to simmer it for at least 30 minutes so the flavors can meld together — the longer it simmers, the tastier it gets. Overall, about 45 minutes should do the trick!
Step-by-Step Instructions:
1. Brown the Beef
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon. Cook until no longer pink and nicely browned, about 8–10 minutes. If there’s excess fat, drain it off.
2. Cook the Veggies
Add the chopped onion, green bell pepper, and minced garlic to the pot. Stir occasionally until the vegetables have softened and become fragrant, around 5 minutes.
3. Add the Spices
Sprinkle in chili powder, ground cumin, smoked paprika, cayenne pepper (if you like a bit of heat), salt, and black pepper. Stir and cook everything together for 1 minute to bring out the spices’ aroma.
4. Mix in the Tomatoes and Beans
Pour in the kidney beans, diced tomatoes with their juice, tomato sauce, tomato paste, and beef broth. Stir well to combine all the ingredients evenly.
5. Let It Simmer
Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for at least 30 minutes, stirring every now and then. Simmering longer will deepen the flavors.
6. Add Jalapeños
During the last 10 minutes of cooking, add sliced jalapeño peppers for a fresh, spicy kick. Adjust the amount to suit your heat preference.
7. Taste and Serve
Give the chili a final taste and adjust salt or pepper if needed. Serve it hot, topped with shredded cheddar cheese. Add a dollop of sour cream and chopped cilantro if you like. It’s perfect with tortilla chips or warm cornbread on the side.
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey makes a leaner chili option. Just be sure to cook it thoroughly and watch for dryness by adding a bit more broth or tomato sauce if needed.
Can I Make This Chili Ahead of Time?
Yes, chili actually tastes better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Do I Adjust the Heat Level?
To make it milder, reduce or omit the cayenne pepper and jalapeños. For more heat, leave the seeds in the jalapeños or add a pinch of crushed red pepper flakes.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze chili in portions for up to 3 months — thaw overnight in the fridge before reheating.