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The Pioneer Woman Chili

A comforting and hearty chili recipe featuring ground beef (or turkey) and a flavorful mix of vegetables and spices, perfect for weeknight dinners or game day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

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 small 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.
  • to taste Salt and black pepper To enhance and balance all the flavors.
  • Toppings: Shredded cheese, sour cream, green onions, avocado slices, tortilla chips Optional but highly recommended.

Method
 

Cooking Instructions
  1. Prep Your Ingredients: Start by dicing your onions, bell peppers, and mincing the garlic.
  2. Brown the Meat: In a large pot, cook the ground beef (or turkey) over medium heat until browned and crumbly.
  3. Sauté the Vegetables: Add the diced onions, bell peppers, and garlic to the pot. Sauté until the vegetables are tender and fragrant.
  4. Build the Base: Stir in chili powder, cumin, paprika, salt, and pepper, letting the spices bloom for a minute.
  5. Add the Tomatoes and Broth: Pour in the diced tomatoes, tomato sauce, and beef broth, stirring to combine.
  6. Let It Simmer: Reduce heat and let the chili simmer uncovered for at least 20-30 minutes, allowing the flavors to develop.
  7. Add the Beans: Stir in the kidney and pinto beans, simmering for an additional 10 minutes.
  8. Taste and Adjust: Give it a taste, adjusting seasoning or adding more chili powder for heat as desired.
  9. Serve and Enjoy: Dish out your chili into bowls and top with your favorite garnishes!

Notes

Leftover chili can be stored in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to 3 months.