The Pioneer Woman Chili Recipe

I’m sharing my Family Friendly Chili Recipe that uses pantry basics and one unexpected ingredient that makes it stand out.

I’ll admit I was skeptical the first time I tried The Pioneer Woman Chili, but its punchy flavor won me over fast. The aroma of ground beef, crushed tomatoes and garlic made me pause, like something important was happening in the kitchen.

There’s a boldness to it that’s not fussy, the kind of Whole Food Chili that shows up on game day without pretense and somehow becomes everyone’s favorite. I’m always tweaking little things, cause I can’t help myself, but at the heart of it is a Family Friendly Chili Recipe you keep coming back to again and again.

Ingredients

• Ground beef: rich in protein and iron helps fill you up, can be fatty though
• Beans: great fiber and plant protein, steadying carbs keeps chili hearty and healthy
• Crushed tomatoes: add acidity and vitamin C brightens flavor and lowers heaviness
• Onion and bell pepper: add natural sweetness and crunch plus fibre and vitamin A
• Chili powder and cumin: warm earthy spice adds depth and gentle heat to chili
• Brown sugar and Worcestershire: balance acidity add subtle sweetness and savory umami notes

Ingredient Quantities

• 2 pounds lean ground beef (or ground chuck)
• 1 tablespoon vegetable oil or olive oil
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 cup beef broth
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar (helps balance acidity)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional, if you like it spicy)
• Shredded cheddar cheese, sour cream and chopped green onions for topping (optional)

How to Make this

1. Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add 2 pounds ground beef and cook, breaking it up, until browned and no pink remains, about 6 to 8 minutes. Use a spoon to scrape up browned bits from the bottom; they add flavor. Drain off excess fat if there’s a lot, leaving a little for flavor.

2. Push the beef to one side, add the chopped 1 large yellow onion and 1 chopped green bell pepper to the pot (or add them after draining fat). Cook until softened, about 4 to 5 minutes, then stir in 3 minced garlic cloves and cook 30 seconds until fragrant.

3. Sprinkle in 3 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/4 teaspoon cayenne pepper if using, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir well so the spices coat the meat and veggies and cook about 1 minute to bloom the flavors.

4. Pour in 1 cup beef broth to deglaze the pot, scraping any stuck bits. Then add 1 (28 ounce) can crushed tomatoes and 1 (15 ounce) can tomato sauce. Stir to combine.

5. Add 1 tablespoon Worcestershire sauce and 1 tablespoon brown sugar to help balance acidity. Give it a good stir and bring the chili to a gentle simmer.

6. Stir in the drained and rinsed beans: 1 (15 ounce) can red kidney beans and 1 (15 ounce) can pinto beans. Reduce heat to low so the chili barely bubbles.

7. Simmer uncovered or partially covered for at least 30 minutes so flavors meld and the chili thickens, stirring occasionally. If you want thicker chili simmer longer, up to 60 minutes, or add a splash more beef broth if it gets too thick.

8. Taste and adjust seasoning with more salt, pepper or cayenne if needed. If it tastes too acidic, a little extra brown sugar or a splash more Worcestershire will help.

9. Serve hot with shredded cheddar cheese, sour cream and chopped green onions on top if you like. Leftovers taste even better the next day, and this freezes well.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt) (where you brown the beef and simmer the chili)
2. Wooden spoon or heatproof spatula for breaking up meat and scraping browned bits
3. Chef’s knife for chopping onion, bell pepper and green onions
4. Cutting board
5. Measuring spoons plus a 1-cup measuring cup for broth and spices
6. Can opener for tomatoes and beans
7. Colander or fine-mesh strainer to drain and rinse the beans (and any excess fat)
8. Ladle or large serving spoon for stirring and to serve the chili

FAQ

The Pioneer Woman Chili Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken (leaner, same cook time), or use ground pork or mild Italian sausage for richer flavor, or try plant-based crumbles like Beyond or Impossible if you want it vegetarian; dont overcook lean turkey or it gets dry.
• Crushed tomatoes / tomato sauce: use a 28 oz can diced tomatoes and crush them with a spoon, or mix 6 oz tomato paste with about 2 1/2 cups water to mimic sauce, or grab fire-roasted tomatoes for a smoky note.
• Red kidney & pinto beans: replace with black beans, cannellini (white kidney) beans, or great northern beans; canned chickpeas also work if you want a firmer bite — rinse and drain well.
• Beef broth, Worcestershire, brown sugar: swap beef broth for chicken broth or water plus 1 beef bouillon cube, swap Worcestershire with soy sauce plus a squeeze of lemon or a splash of balsamic, and replace brown sugar with honey or maple syrup (use a little less to avoid over-sweetening).

Pro Tips

– Brown the meat good and scrape up those browned bits, theyre pure flavor. Don’t throw away all the fat though, leave a tablespoon or so for richness; if theres a lot, drain most but keep a little.
– Bloom your spices: toss them in with the hot meat and onions for about a minute so they wake up, then deglaze the pan with a splash of broth or tomato juice. Toasted spices taste way better but watch they dont burn.
– For texture control, mash about a cup of the beans against the pot wall for creaminess while leaving the rest whole. If you want firmer beans add the canned ones later in the simmering time.
– Balance acid and heat slowly. A bit of brown sugar or Worcestershire fixes brightness without making it sweet, and tiny pinches of cayenne at the end lets you dial heat without overdoing it. Taste as you go.
– Let it sit and rest overnight if you can, flavors deepen a lot; when reheating, warm gently and add a little broth if it thickened too much, that keeps the mouthfeel fresh.