Pioneer Woman Chili
A hearty and delicious chili recipe perfect for family dinners and gatherings, customizable to your spice preference.
Ingredients
Main Ingredients
- 2 lbs ground beef or ground turkey The heart of the chili, providing a rich and satisfying base.
- 1 small onion, diced Adds sweetness and depth to the dish.
- 1 medium green bell pepper, diced For a pop of color and subtle sweetness.
- 3 cloves garlic, minced Because every great chili starts with garlic.
- 2 cans (14.5 oz each) diced tomatoes These bring the perfect balance of acidity and sweetness.
- 1 can (15 oz) tomato sauce Smooth and velvety, it ties everything together.
- 2 cups beef broth Adds richness and helps achieve the perfect consistency.
- 2 cans (15 oz each) kidney beans, drained and rinsed Creamy and packed with protein, they make the chili extra hearty.
- 1 can (15 oz) pinto beans, drained and rinsed For a lovely textural contrast.
- 2-3 tbsp chili powder The star spice of the show! Adjust for your preferred heat level.
- 1 tsp cumin Adds earthy, smoky undertones.
- 1 tsp paprika For a gentle, smoky warmth.
- ½ tsp cayenne pepper (optional) Perfect if you love an extra kick.
- Salt and black pepper, to taste To enhance and balance all the flavors.
Toppings (optional)
- shredded cheese
- sour cream
- green onions
- avocado slices
- tortilla chips Highly recommended.
Instructions
Preparation
- Gather and chop all your vegetables. This makes cooking easier and quicker.
- In a large pot, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
- Add the diced onion, bell pepper, and minced garlic to the pot. Cook until they are soft.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for a few minutes to let the spices bloom.
- Pour in the diced tomatoes, tomato sauce, and beef broth. Mix well.
- Bring the mixture to a boil, then reduce the heat. Let it simmer for 20-30 minutes, stirring occasionally.
- Stir in the kidney beans and pinto beans. Let the chili cook for another 10-15 minutes.
- Give your chili a taste and adjust the seasoning as needed.
- Ladle the chili into bowls and add your favorite toppings.
Notes
Chili tastes even better the next day; make it ahead of time and reheat for a deeper flavor. Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 3 months.