The Pioneer Woman Chili
This hearty chili combines perfectly seasoned ground beef with beans for a satisfying and flavorful dish. Make it on the stove, in a Crock Pot, or with an Instant Pot—it’s versatile, comforting, and sure to become your go-to chili recipe!
Servings: 6
Calories: 613kcal
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
- ¼ teaspoon cayenne pepper
- ¼ cup masa harina white or yellow
- 15 oz kidney beans drained and rinsed
- 15 oz pinto beans drained and rinsed
- For Instant Pot version only 14.5 oz diced tomatoes, with juice
Optional Garnishes
- Shredded cheddar cheese
- Lime wedges
- Sour cream
- Tortilla chips or Fritos
- Diced green onions
Instructions
Stove Top Method
- In a large pot over medium heat, cook and crumble the ground beef until browned. Drain excess grease.
- Add garlic and tomato sauce, cooking for 1 minute.
- Stir in chili powder, cumin, oregano, salt, and cayenne pepper. Reduce heat to low.
- Cover and simmer for 1 hour, stirring occasionally. If the mixture becomes too dry, add ½ cup water.
- Combine masa harina with ½ cup water in a small bowl. Stir to combine and add to the chili.
- Adjust the consistency with additional masa or water as needed. Stir in the kidney and pinto beans, then simmer for 10 minutes.
- Serve hot with your favorite garnishes and cornbread on the side!
Crock Pot Method
- In a pot or stove-safe Crock Pot insert, cook and crumble the ground beef over medium heat until browned. Drain grease.
- Add garlic and tomato sauce, cooking for 1 minute. Stir in chili powder, cumin, oregano, salt, and cayenne pepper. Transfer to the Crock Pot.
- Combine masa harina with ½ cup water and stir it into the chili. Add the beans, gently stirring to combine.
- Cook on LOW for 4 hours or all day. Adjust the consistency with additional masa or water as needed.
- Serve with garnishes of your choice!
Instant Pot Method
- Use 14.5 oz diced tomatoes (with juice) for this version.
- Set the Instant Pot to Sauté mode and cook the ground beef until browned. Drain grease.
- Add garlic and tomato sauce, cooking for 1 minute. Stir in chili powder, cumin, oregano, salt, and cayenne pepper.
- Combine masa harina with ½ cup water and stir it into the chili. Add diced tomatoes with their juice and the beans.
- Secure the lid and close the pressure valve. Set to the Chili/Beans setting and cook for 20 minutes.
- Release steam using the quick-release valve or let it escape naturally. Adjust the consistency with more masa or water if needed. Serve with garnishes!
Notes
Masa Harina Substitute: Flour, cornmeal, or a cornstarch slurry (equal parts cornstarch and water) can be used, though the flavor will differ slightly.