The Cozy Cookbook is here! 
This hearty chili recipe from The Pioneer Woman has a perfect blend of seasonings, ground beef, and beans. It’s Stove Top, Crock Pot, and Instant Pot friendly and will quickly become your best chili recipe!
Be sure to serv this with a side of Cornbread!
Homemade chili was always a struggle for me to make before I discovered this recipe. The truth is, people like their chili several different ways. To me, this is a quick and easy base that you can tweak according to who you are making it for.
My husband likes it “plain” like this. Just meat, beans, a little sauce, and this perfect seasoning combination.
Others like to doctor it up with bell peppers, onions, (even celery and mushrooms)!
How do you like your chili?!
How to Make it (Stove Top Method)
Cook ground beef in a large pot, drain excess grease.
Add garlic, tomato sauce, and seasonings. Simmer for 1 hour stirring occasionally.
Combine the masa harina with the water, then add it to the chili.
Add the beans. Simmer for 10 minutes. Add serving garnishes of choice and serve!
Crock Pot
- Cook ground beef in a large pot, (or stove top safe Crock Pot). Drain excess grease.
- Add garlic, tomato sauce, and seasonings. Simmer for 1 hour.
- Combine the masa harina with the water, then add it to the chili.
- Add the beans. Simmer for 10 minutes.
- Add serving garnishes of choice and serve!
Instant Pot
- Note: You’ll need more liquid for the Instant Pot version. Use 14.5 ounces of tomatoes for the Instant Pot Method, with the juice.
- Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned. Drain excess grease.
- Add the garlic, tomato sauce, and seasonings.
- Combine the masa harina with the water, then add it to the chili.
- Add the beans.
- Close lid and cook for 20 minutes on chili/beans setting.
- Release the pressure, stir, and serve.
Burn Indicator: The more I use the Instant Pot, the more I realize that the burn indicator is easily triggered. As long as you try to scrape away anything that might be stuck to the bottom before you place the lid on, you don’t have to worry about the message as it will go away in a bit of time. I use a silicone spatula for this.
See recipe card at the bottom of this post for exact ingredient quantities and instructions as well.
👉 Tip: Add more masa and water as needed until desired consistency is obtained for any of the above cooking methods.
Masa Harina Substitute
- Flour or cornmeal may be used to achieve a similar texture for the chili, but the flavor won’t be quite the same.
- Cornstarch (mixed with equal parts water), can also but used to thicken the chili as well.
Can You Freeze Leftover Chili?
Yes. Chili is a great recipe to make in bulk and freeze for future meals.
You can thaw and reheat it in the microwave, or thaw it in the microwave and reheat on the stove top.
Storage
This chili should be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
More Pioneer Woman Recipes
What to Serve with Chili
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The Pioneer Woman Chili
Ingredients
- 2 lbs. ground beef, 80% lean
- 2 cloves garlic, diced
- 8 oz. tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina, white or yellow
- 15 oz. kidney beans, drained and rinsed
- 15 oz. pinto beans, drained and rinsed
- 14.5 oz. diced tomatoes, Instant Pot version only
Garnish Options
- Shredded Cheddar
- Lime Wedges
- Sour Cream
- Tortilla Chips or Fritos
- Diced Green Onions
Instructions
Stove Top
- Cook and crumble the ground beef in a large pot over medium heat until browned.
- Drain excess grease.
- Add the garlic and tomato sauce, cook for 1 minute.
- Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
- Stir to combine. Decrease heat to low.
- Cover and let simmer for 1 hour, stirring occasionally.
- Note: If the meat seems too dry after an hour, add water ½ cup of water.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine. Add to the chili.
- Add more masa and/or water until preferred consistency is obtained.
- Add the drained and rinsed beans. Simmer for 10 minutes.
- Serve with desired garnishes and cornbread!
Crock Pot
- Cook and crumble the ground beef in a large pot (or stove-top safe crock pot) over medium heat until browned.
- Drain excess grease.
- Add the garlic and tomato sauce, cook for an additional minute.
- Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
- Stir to combine. Transfer to the Crock Pot.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
- Stir in the masa mixture into the Crock Pot. Add the beans and stir gently to combine.
- Heat on low for 4 hours, or all day!
- At any point you can add more masa and/or water until preferred consistency is obtained.
Instant Pot
- Note: For the Instant Pot Method, use 14.5 ounces of diced tomatoes with the juice.
- Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned. Drain excess grease.
- Add the garlic and tomato sauce, cook for an additional minute.
- Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
- Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
- Add the masa mixture, diced tomatoes with juices, and the kidney/pinto beans to the Crock Pot and stir gently to combine.
- Optional: Add additional water and/or masa mixture to achieve preferred consistency.
- Close the lid and ensure the pressure valve is shut. Set the Instant Pot to the Chili/Beans setting and heat for 20 minutes.
- Flip the quick release valve or let the steam escape naturally. Serve with preferred garnishes!
Notes
Masa Harina Substitute
- Flour or cornmeal may be used to achieve a similar texture for the chili, but the flavor won't be quite the same.
- Cornstarch (mixed with equal parts water), can also but used to thicken the chili as well.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition
Recipe Source: The Food Network
Is the nutrition for the whole chili recipe or per serving size? I didn’t see a serving size so I wasn’t sure but guessing it is for the whole thing? Either way it’s delicious!!!
Hi Alycia! Nutritional information is per servings, there are 6 servings in this recipe 🙂
I cooked this in a Dutch oven on the stovetop and made the recipe per the instructions. It was good, but a little drier than I’d like and needed a little more seasoning. So I added about 1 cup water (1/2 cup two different times) and an additional 1/4 Tsp chili powder and oregano. I also added 1/4 Tsp crushed red pepper and onion powder. That made it better for my liking. Next time, I’ll add a can of Rotel to lighten it up a little. Definitely a great recipe to start with since I’ve never made chili from scratch.
Absolutely delicious!!
Yayy, thanks Diana, happy to hear you liked it!💖
delicious!! but i took off one star because the instant pot version didn’t work. I kept getting the burn notice so i had to switch to stove top.
Hi Maylee! There is a note about this in the blog post as I get the burn indicator with recipes all the time. You didn’t need to switch to the stove top, next time you can push through 🙂 Here’s the note about it:
Burn Indicator: The more I use the Instant Pot, the more I realize that the burn indicator is easily triggered. As long as you try to scrape away anything that might be stuck to the bottom before you place the lid on, you don’t have to worry about the message as it will go away in a bit of time. I use a silicone spatula for this.
Looks like the perfect chili for chili dogs. I see a chili dog party in our future.
I’ll see you at the chili dog party!! 😉 LOL.
Love this recipe !! Make it for my family twice a month!!! Keep up the good work!!!
So glad that you love the recipe Terrie!
So I make this recipe at LEAST monthly and had a question about the instant pot method. I follow the directions to a T, but whenever I switch it over to the chili setting, it burns. I don’t want to add too much extra water/harina mixture and take away from the flavor. How do I make it so it doesn’t burn??
Hi Gerriann! I think liquid is the only way to solve this problem, I would suggest beef or chicken broth so that you’re adding some savory flavor as opposed to water 🙂
I haven’t acutally made any of your recipes, but my sister sent me one to try. I’m sure they’re tasty. What I want to already thank you for is not having long, flowery, autobiographical introductions to your recipes. Quick intro, get to the recipes, some pro tips. Bob’s your uncle.
Serious, thank you.
Thanks Lance, I can’t wait for you to try some recipes!💕
I’ve made it a couple of times and both times I’ve have had to leave the masa harina out, add water AND double the amount of tomato sauce due to it being too dry/thick. Otherwise it’s delicious! Our favorite chili recipe!
Our family’s favorite chili! My 7 year old loves it! The first time I made it, I left out the masa harina since I didn’t have any. Still tasted really good! We had plenty of brown rice and served it over that with cheese, sour cream and some fritos
I love that your 7 year old eats chili, that’s so great! Fritos sound like such a yummy addition😋 Thanks for the review Amanda!