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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Tried This Recipe?
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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
As I’m making this recipe, Ive noticed there is No onion in it.. I”m surprised there’s no onion.. I usually always put onion in it. as well as garlic. .. I think I’m going to add it in anyway .. but it’s an easy recipe . Can’t wait to try it.
This was a perfect chili for us! Easy to make and the flavors were perfect (flavorful with spice but not too much heat).
Perfect! I’m so glad that you enjoyed it BK!!
Really really good! I used my own garden tomatoes in a blender instead and it was really really good, thank you!
You’re very welcome Jennifer! You can’t beat fresh tomatoes, yummm! Thanks so much for the great review!🩷
I have Masa, can I use it instead of the masa harina?
HI Vicki! Masa has a different texture/consistency than Masa Harina. It might become doughy and alter the overall texture of the chili.
thats interesting, I only had Masa, figuring its the same thing… I also didn’t mix it with the water first, I dumped it in the crock pot then added the water to it , and mixed. I had homemade canned tomato sauce from my garden that I added to it .
Can you use beans that are uncooked/dry in a bag? What’s the best way to use dry beans with this recipe? Do they need to be soaked overnight and then they can be added?
Hi Krystal! They would need to be soaked overnight, and they would require 1-2 hours of cooking time in the chili, (depending on the variety being used).
I am able to get the canned kidney beans, but here in Germany they don’t have the pinto beans canned. So then I would need to soak the pinto beans, and I don’t need to cook them additionally before adding to the chili? At what point in the recipe should I add the soaked pinto beans? And how long do the pinto beans need to be soaked for?
Hi Krystal, I haven’t tested this recipe other than how it’s outlined. I haven’t used dry pinto beans so I can’t advise further unfortunately. If you give it a try I’d love to know how it goes 🙂
This is my new go to recipe for chili! So good and simple to make!
That’s so great to hear Christy, thanks so much for the great review!🩷
This is my go to chilli recipe everytime. I do add a little more chilli but that is personal choice only. My family who claim to be chilli experts think it’s the best chilli they’ve tasted. Am that from an Aussie Woman who had never cooked a chilli before. 😄
Wow I’m so happy your family is enjoying this chili so much Juleen! People have some strong opinions when it comes to chili so that’s a big deal! Thanks so much for the great review!🩷
This recipe came out very well – I would use it again. It was less watery than we were accustomed to so we added a can of fire roasted tomatoes, a half cup of beef broth, and an additional half teaspoon of salt.
The tool to change recipe from 6 servings to larger like 18 servings doesnt change the written instructions. Below 1/2 cup of water for 1/4 cup of massa should be 1 1/2 cup water for 3/4 cup massa.
Combine the masa harina with ½ cup water in a small bowl. Stir to combine. Add to the chili.
Correct, the tool is limited to the ingredient list, not the written verbiage. It’s a limitation that’s beyond my control.
How many cups or quarts does this make? 6 Servings, how big is a serving?
It makes enough for 6 people, but I don’t have a cup measurement. 1 serving is 1/6 of the batch.