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The Pioneer Woman Chili

This hearty chili recipe from The Pioneer Woman has a perfect blend of seasonings, ground beef, and beans. Make it on the Stove Top or in the Crock Pot, it will quickly become your best chili recipe!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 6 people
Calories: 613kcal
Author: Stephanie

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
US Customary - Metric

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.
Be sure to try my Chili Cornbread Casserole recipe next!

Nutrition

Calories: 613kcal | Carbohydrates: 42g | Protein: 40g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 734mg | Potassium: 1198mg | Fiber: 14g | Sugar: 2g | Vitamin A: 999IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 8mg