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This Pioneer Woman chili is just the thing when you want something cozy and filling that pulls everyone to the kitchen. You get bold, beefy flavor, beans for heartiness, and a little smokiness from the spices. Using a special thickener makes it extra rich. Whether you let it bubble away on the stove or hand it off to the slow cooker, this is serious comfort food. Throw on your favorite fixings and grab a slab of cornbread—it only gets better.
The first time I cooked this, my husband declared it hands-down the best chili he’d ever had. Now, my family asks for it every time football’s on or when we’re hosting during chilly weather.
Hearty Ingredients
- Garnishes: Whatever suits your mood—shredded cheese, cut up green onions, tortilla chips, sour cream, or lime. Stack those toppings high!
- Diced tomatoes (for Instant Pot): Makes things chunkier and kicks up the flavor
- Pinto beans: Add a creamy bite and some mild nuttiness. Rinse them off before using to cut down on saltiness.
- Kidney beans: Soak up all that seasoning and give it some chew. Pick canned beans with firm skins if you can.
- Masa harina (white or yellow): Thickens everything up and brings a little corn flavor. Scoop some up from the Latin section at the store.
- Cayenne pepper: Adds some fire. Go easy if you like it mild or toss in extra for more punch.
- Salt: Pulls all the flavors together. Kosher salt does the job nicely without clumping.
- Ground oregano: Sends in that peppery, herbal taste. Try Mediterranean or Mexican oregano for extra boldness.
- Ground cumin: Brings smoky warmth to the chili. Use ground stuff from a fresh jar or grind your own seeds for more pop.
- Chili powder: Colors it red and adds smoky spice. Pick a mix with cumin and oregano if you want extra layers.
- Tomato sauce: Gives it a smooth, tangy backdrop. Choose a kind with barely any sugar added.
- Fresh garlic: Kicks up the savory flavor. Go for fat, firm cloves for the best punch.
- Ground beef (80% lean): Adds major meaty goodness and fills everybody up. Find a pack that’s bright red with not much liquid.
Easy How-To Guide
- Dish it Up and Top:
- Scoop chili into bowls. Pile on toppings like cheesy shreds, green onions, crunchy chips, or a blob of tangy sour cream. Warm cornbread or just a spoon straight from the pot? You pick.
- Add Beans Last:
- Dump in both kinds of beans and let everything warm up on a low simmer for ten more minutes. That way, they soak in some of the goodness.
- Mix and Thicken:
- Whisk masa harina with half a cup of water in a little bowl until smooth. Pour this into your chili and stir well. Adjust with more water or masa till it’s just the thickness you want. Simmer a minute or so to get that shine.
- Go Low and Slow:
- Put a lid on and let it gently bubble for an hour. Stir once in a while and don’t let it catch at the bottom. If it tightens up, splash in some water. This part is where it all comes together.
- Spice Things Up:
- Sprinkle in the salt, chili powder, oregano, cumin, and cayenne. Mix well, then turn the heat down a bit and let the spices get fragrant for a few minutes. That’s how you get depth in flavor.
- Get the Base Going:
- Stir in the garlic and dump in your tomato sauce. Let everything cook together just long enough for the garlic to mellow—about a minute ought to do it.
- Brown Your Beef:
- Toss ground beef in a big heavy pot on medium, breaking it up as you go. Cook till it loses the pink color and you see some browned bits stuck on the bottom. That’s flavor! Pour off extra fat but leave a little for taste.
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Don’t skip the masa! That hint of corn makes it taste like the chili I grew up eating with skillet cornbread at my grandma’s house. The one time I forgot, everyone noticed—just wasn’t right. Change up the spice to fit what you like best. That’s the fun of it.
Keeping it Fresh
Wait till the chili's no longer warm before putting it away. Use containers that seal tight for the fridge and keep for up to four days. Freezes great too—pack it flat in gallon bags and it’ll stay good for three months. When it’s time to eat again, warm it up on the stove or microwave, and add a splash of water if it gets too thick.
Swaps and Options
If you’re out of masa harina, try using regular cornmeal or all-purpose flour—just expect the flavor to be a bit different. Cornstarch mixed with cold water will thicken in a pinch. Out of ground beef? Ground pork or turkey works, just make sure it isn’t too lean for more flavor. Switch up the beans—black or great northern are both tasty picks.
How to Serve
Load every bowl with your favorite extras—think avocado, lime, cheese, tortilla chips, jalapeños, or sour cream. Serve next to warm cornbread, on top of baked potatoes, or spooned over rice for a stick-to-your-ribs dinner. Got leftovers? Use them for chili-topped dogs, nacho piles, or baked chili mac.
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Fun Backstory
Chili grew up with roots in both Texas ranch grub and Mexican chili con carne. Masa, used for thickening, gives a nod to classic Mexican stews, while beans make it more of a homemade American staple. “Pioneer Woman” style means big pots, heaps of toppings, and a house full of hungry folks waiting to dig in.
Frequently Asked Questions
- → Which kind of beef should I use?
Go for 80% lean ground beef for tons of flavor with just a little fat.
- → What can I use to make my chili thicker?
Mix masa harina with water for thickness and a touch of corn flavor. You can also use cornmeal, regular flour, or even a cornstarch slurry.
- → Are other beans okay here?
Sure! Kidney and pinto beans are great, but black or cannellini beans also work fine.
- → What toppings should I try?
Pile on cheddar cheese, fresh lime wedges, sour cream, tortilla chips, or green onions—whatever you like best with chili.
- → Can I use a crock pot or instant pot for this?
Absolutely, cook it up in a crock pot or Instapot if that's easier for you. Just tweak a few steps for each way.