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Best Pioneer Woman Chili

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.
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Prep Time 20 minutes
Cook Time 1 hour
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.