Best Pioneer Woman Chili

This Best Pioneer Woman Chili recipe is your ticket to a comforting, deeply satisfying meal that’s perfect for chilly evenings or game day gatherings. We’ll walk you through Ree Drummond’s tried-and-true method to create a flavorful, hearty chili that’s surprisingly easy to whip up, proving that homemade can be both delicious and comforting.

Key Ingredients for The Best Pioneer Woman Chili

• 2 pounds ground beef (80/20 or 85/15 blend recommended)
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 (15-ounce) cans diced tomatoes, undrained
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (4-ounce) can diced green chilies, undrained
• 1 cup beef broth
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon olive oil or vegetable oil
• Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, tortilla chips

How to Make The Best Pioneer Woman Chili

This Best Pioneer Woman Chili recipe is a celebration of simple ingredients coming together for an explosion of flavor. With a preparation time of just 20 minutes and a cooking time of about 1 hour, you’ll have a rich, satisfying, and incredibly delicious meal on your table that the whole family will adore. Its robust aroma and deep, savory taste make it a standout, perfect for both weeknight dinners and weekend entertaining.

Step-by-Step Instructions

1. Brown the Ground Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until browned and no pink remains. Drain off any excess grease.
2. Sauté the Aromatics: Add the chopped yellow onion to the pot with the browned beef. Cook, stirring, until the onion is softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine the Core Ingredients: Add the diced tomatoes (undrained), kidney beans (drained and rinsed), pinto beans (drained and rinsed), and diced green chilies (undrained) to the pot. Stir everything together thoroughly.
4. Add the Liquids and Spices: Pour in the beef broth. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to ensure all the spices are evenly distributed throughout the chili.
5. Simmer and Develop Flavors: Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. Taste and adjust seasoning with additional salt and pepper if needed.
6. Serve Hot: Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, diced red onion, or crunchy tortilla chips.

Why You’ll Love This Best Pioneer Woman Chili

You’ll absolutely adore this Best Pioneer Woman Chili for its comforting, deeply satisfying flavor and its incredibly easy preparation. It’s packed with hearty ground beef, wholesome beans, and a perfectly balanced blend of warming spices, creating a chili that’s both robust and incredibly easy to make. Compared to some other chilis that can be overly complicated, this recipe simplifies the process without sacrificing an ounce of taste, making it a fantastic wallet-friendly option for feeding a crowd or enjoying a delicious home-cooked meal.

The generous amount of tender ground beef and the medley of beans provide a fantastic texture and a filling meal that’s a far cry from bland store-bought versions. Plus, Ree’s masterful touch with spices—just enough heat and depth without being overpowering—makes every spoonful a delight. If you’re looking for a dependable, crowd-pleasing chili recipe that delivers on flavor and comfort every single time, you simply must give this Best Pioneer Woman Chili a try!

Storing and Reheating Tips

This Best Pioneer Woman Chili is a fantastic make-ahead meal! Once cooled completely, store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.

For longer storage, chili freezes beautifully. Portion the cooled chili into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 2-3 months. To thaw, transfer to the refrigerator overnight and then reheat as directed above.

Final Thoughts

This Best Pioneer Woman Chili recipe is a testament to simple, honest, and incredibly delicious home cooking. It’s the perfect comforting dish to warm you from the inside out, and we encourage you to gather your ingredients and give it a try! You’ll be so glad you did.

The Best Pioneer Woman Chili

This Best Pioneer Woman Chili recipe is your ticket to a comforting, deeply satisfying meal that’s perfect for chilly evenings or game day gatherings. We’ll walk you through Ree Drummond’s tried-and-true method to create a flavorful, hearty chili that’s surprisingly easy to whip up, proving that homemade can be both delicious and comforting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Servings: 8 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds ground beef 80/20 or 85/15 blend recommended
• 1 large yellow onion chopped
• 2 cloves garlic minced
• 2 (15-ounce) cans diced tomatoes undrained
• 2 (15-ounce) cans kidney beans drained and rinsed
• 1 (15-ounce) can pinto beans drained and rinsed
• 1 (4-ounce) can diced green chilies undrained
• 1 cup beef broth
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper or more, to taste
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper plus more to taste
• 1 tablespoon olive oil or vegetable oil

Optional toppings

• shredded cheddar cheese
• sour cream
• chopped fresh cilantro
• diced red onion
• tortilla chips

Equipment

• Large Dutch oven or heavy-bottomed pot

Method

 

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until browned and no pink remains. Drain off any excess grease.
   1 tablespoon olive oil or vegetable oil, 2 pounds ground beef
2. Add the chopped yellow onion to the pot with the browned beef. Cook, stirring, until the onion is softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
   1 large yellow onion, 2 cloves garlic
3. Add the diced tomatoes (undrained), kidney beans (drained and rinsed), pinto beans (drained and rinsed), and diced green chilies (undrained) to the pot. Stir everything together thoroughly.
   2 (15-ounce) cans diced tomatoes, 2 (15-ounce) cans kidney beans, 1 (15-ounce) can pinto beans, 1 (4-ounce) can diced green chilies
4. Pour in the beef broth. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to ensure all the spices are evenly distributed throughout the chili.
   1 cup beef broth, 1/4 cup chili powder, 2 tablespoons ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
5. Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. Taste and adjust seasoning with additional salt and pepper if needed.
6. Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, diced red onion, or crunchy tortilla chips.
   shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, tortilla chips

Notes

Once cooled completely, store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. For longer storage, chili freezes beautifully. Portion the cooled chili into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 2-3 months. To thaw, transfer to the refrigerator overnight and then reheat as directed above.