Pioneer Woman's Famous Chili

This hearty chili recipe has been my go-to comfort food for family gatherings and lazy Sunday afternoons. Its rich flavors develop beautifully in the slow cooker, allowing you to enjoy your day while dinner practically makes itself.

I first made this chili during a blizzard when we were snowed in for three days. The aroma filled our home with warmth, and now my family requests it whenever the temperature drops below 50 degrees.

Ingredients

• Ground beef: 85% lean provides the perfect fat content for flavor without being greasy
• Yellow onion: adds essential sweetness and depth to the base
• Fresh garlic cloves: deliver more vibrant flavor than pre-minced options
• Tomato sauce: creates the smooth base for the chili
• Chili powder: brings the signature flavor profile, look for a fresh bottle for best results
• Ground cumin: adds earthiness and warmth essential for authentic chili taste
• Oregano: introduces subtle herbal notes that complement the spices
• Cayenne pepper: controls the heat level, adjust according to your preference
• Kidney beans: offer hearty texture and nutrition, choose low sodium varieties
• Pinto beans: provide creaminess and contrast to the kidney beans
• Diced tomatoes: add texture and acidity that balances the richness
• Masa harina: thickens the chili while adding authentic corn flavor
• Water: helps create the perfect consistency

Step-by-Step Instructions

Brown the Meat Base:

Cook the ground beef and diced onion in a large pot over medium heat until the meat is no longer pink. Break up the meat into small pieces as it cooks for better texture throughout the chili. This should take about 5 to 7 minutes.

Add Aromatics and Seasonings:

Stir in the minced garlic and all seasonings—chili powder, cumin, oregano, salt, and cayenne. Add tomato sauce and let everything cook together for 2 to 3 minutes. This blooms the spices and releases their essential oils for maximum flavor.

Transfer to Slow Cooker:

Move the seasoned meat mixture to your crockpot. This forms the flavor foundation for your chili. Make sure to scrape all the flavorful bits from the pot into the crockpot.

Add Beans and Tomatoes:

Add both the drained kidney and pinto beans along with the can of diced tomatoes with their juices. The tomato juices add acidity and liquid that helps tenderize everything as it cooks.

Thicken with Masa:

In a separate small bowl, mix the masa harina with water until completely smooth (no lumps). Pour this mixture into the crockpot and stir everything thoroughly. The masa will thicken the chili and add a subtle corn flavor.

Slow Cook to Perfection:

Set your crockpot to high for 2 to 3 hours or low for 4 to 6 hours. The longer cooking time allows flavors to meld beautifully. Stir occasionally if possible to prevent any sticking to the sides.

The masa harina is my secret weapon in this recipe. I discovered its transformative power after trying many chili recipes that seemed to lack that restaurant quality thickness. My grandmother taught me this trick, explaining that authentic Southwestern chili often uses this corn flour to achieve the perfect consistency.

Storing Your Chili

Refrigeration works wonderfully for this chili. Store in airtight containers for up to 4 days. The flavors actually intensify overnight, making it perfect for meal prep. When reheating, add a splash of beef broth or water if it has thickened too much.

For freezing, cool the chili completely before transferring to freezer-safe containers. Leave about half an inch of space at the top to allow for expansion. Frozen chili maintains its quality for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or microwave.

Customizing Your Chili

This recipe serves as an excellent base for countless variations. For a spicier version, add diced jalapeños or increase the cayenne pepper. Vegetarians can substitute the beef with beyond meat or add extra beans and diced vegetables like bell peppers and zucchini.

The toppings truly make this chili your own. Beyond the suggested sour cream, tortilla chips, avocado, and shredded cheese, consider fresh cilantro, lime wedges, green onions, or pickled jalapeños. For a fun family dinner, create a toppings bar and let everyone customize their own bowl.

Serving Suggestions

While delicious on its own in a bowl, this chili has many creative serving applications. Spoon it over baked potatoes or sweet potatoes for a complete meal. Use it as a topping for hot dogs, nachos, or french fries for game day celebrations.

For a crowd-pleasing appetizer, serve small portions in cornbread cups. The slightly sweet cornbread perfectly balances the savory chili. You can also use it as a filling for stuffed bell peppers or mix with cooked rice for a hearty burrito filling.

Frequently Asked Questions

→ Can I substitute ground turkey for ground beef?

Yes, ground turkey is a great leaner alternative to ground beef. It will work well with the same spices and cooking method.

→ How should I thicken the chili if I don't have masa harina?

You can use cornstarch or flour mixed with water as a substitute to thicken the chili. Add gradually to achieve the desired consistency.

→ Can I make this chili spicier?

Absolutely! Add more cayenne pepper, diced jalapeños, or even hot sauce to increase the heat level.

→ How long does the chili last in the refrigerator?

Store the chili in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

→ Can I freeze the chili for later use?

Yes, this chili freezes well. Allow it to cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat before eating.

→ What toppings go well with this chili?

Popular toppings include sour cream, shredded cheese, avocado slices, chopped cilantro, diced onions, and tortilla chips for extra texture and flavor.