I love preparing this Hearty Chili Recipe where every bite bursts with flavor. I start with ground beef, diced onions, minced garlic and chopped green bell pepper, then add tomatoes and kidney, pinto and black beans. The blend of spices creates a rich taste worthy of The Pioneer Woman.
I’ve been playing around in the kitchen lately and decided to give The Pioneer Woman Chili a try. This recipe is a real twist on classic ground beef recipes and it caught my eye with its mix of robust flavors.
I love how the 2 lbs ground beef sizzles together with a large diced onion, 3 cloves garlic minced to perfection, and a chopped green bell pepper. Adding a finely chopped jalapeno (if you’re in the mood for a kick) really amps up the fun.
The blend of 2 cans of diced tomatoes, a can of tomato sauce and a trio of beans – kidney, pinto, and black – is genius. With 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp paprika, and a pinch of cayenne, plus a cup of beef broth, this dish is hearty yet super easy to prepare.
Whether you choose the Stove Top or the Crock Pot method, it feels like a solid winner in the world of beef dishes.
Why I Like this Recipe
I really like this recipe because it has a rich, hearty flavor that makes me feel like I’m having a warm bowl of comfort food every time I cook it. I love how the spices, beef, and beans come together — it’s like they were made for each other even though they’re all so different. I also dig that I can easily tweak the heat by adding more jalapeno or chili powder if I’m feelin’ like a bit of extra kick. And honestly, the way it fills up the whole kitchen with its amazing smell kinda reminds me of home and family dinners, which is something that really gets me excited to make it over and over again.
Ingredients
- Ground beef supplies protein and fat making a hearty, rich base for chili.
- Onions add natural sweetness, fiber, vitamins, and antioxidants for a balanced flavor.
- Garlic adds a punch of flavor and supports a healthy immune system naturally.
- Green bell pepper offers subtle crunch, vitamins, and a mildly sweet flavor to balance heat.
- Jalapeno provides a fiery kick and antioxidants, heightening the spicy bold flavor.
- Diced tomatoes and tomato sauce deliver tangy acidity and vitamins to brighten the dish.
- Beans supply fiber and protein that keep you full while adding hearty texture.
- Chili powder brings warmth and spice that enhances the overall taste of chili.
Ingredient Quantities
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 jalapeno pepper, finely chopped (optional)
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 cup beef broth
- Salt and pepper, to taste
How to Make this
1. In a large pot over medium-high heat, add the ground beef and diced onion. Cook until the beef is browned and the onions are soft, then drain off any excess fat.
2. Add the minced garlic, chopped green bell pepper, and if using, the finely chopped jalapeno pepper to the pot. Stir them in and let cook for about 2 minutes.
3. Pour in the diced tomatoes (with their juice) and tomato sauce, stirring everything together.
4. Add the kidney beans, pinto beans, and black beans into the mix. Make sure they’re well combined.
5. Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper, and a bit of salt and pepper. Give it a good stir.
6. Pour in the beef broth and bring the entire mixture to a gentle simmer.
7. Once it starts simmering, lower the heat to keep a slow simmer and let it cook for about 30-45 minutes to let all the flavors meld together.
8. Stir the chili occasionally during the simmer to prevent anything from sticking.
9. Taste and adjust the seasoning if needed, adding a little more salt or chili powder if you like it spicier.
10. Once done, spoon the chili into bowls and serve hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions. Enjoy!
Equipment Needed
1. A large, heavy-bottomed pot.
2. A stove to heat it all up.
3. A sharp knife for chopping the onions, garlic, and peppers.
4. A sturdy cutting board.
5. A can opener for the diced tomatoes, tomato sauce, and bean cans.
6. A colander or strainer to drain the beans.
7. Measuring spoons and a measuring cup for the spices and beef broth.
8. A wooden spoon for stirring the ingredients while cooking.
9. A ladle for serving the chili in bowls.
FAQ
The Pioneer Woman Chili Recipe Substitutions and Variations
- If you dont wanna use ground beef, you can try ground turkey or even ground pork to keep it leaner and change up the flavor a bit.
- Instead of a large diced onion, you can use a couple of minced shallots or even a red onion to give a sweeter, milder taste.
- If you’re out of canned diced tomatoes, you might use about 3 to 4 medium fresh tomatoes (peeled and chopped) when they’re in season.
- Not a fan of kidney, pinto or black beans? Then mix it up with some cannellini beans or chickpeas to add a different texture.
- If you dont have beef broth on hand, you can use chicken broth or even veggie broth for a different but still yummy flavor.
Pro Tips
1. Make sure you drain off extra grease after browning the beef cause too much fat can mess up the flavor and make your chili soggy.
2. Always stir your chili every so often while it’s simmering so nothing sticks to the bottom, which not only helps avoid burning but also mixes the flavors better.
3. Taste it a few times along the way and add a bit more salt or spices if needed – sometimes the flavors develop slowly and you might need to adjust.
4. If you like it extra spicy, try adding a bit more jalapeno or a splash of hot sauce at the end even after it simmers so you get that kick without overdoing it from the start.
The Pioneer Woman Chili Recipe
I love preparing this Hearty Chili Recipe where every bite bursts with flavor. I start with ground beef, diced onions, minced garlic and chopped green bell pepper, then add tomatoes and kidney, pinto and black beans. The blend of spices creates a rich taste worthy of The Pioneer Woman.
6
servings
350
kcal
Equipment: 1. A large, heavy-bottomed pot.
2. A stove to heat it all up.
3. A sharp knife for chopping the onions, garlic, and peppers.
4. A sturdy cutting board.
5. A can opener for the diced tomatoes, tomato sauce, and bean cans.
6. A colander or strainer to drain the beans.
7. Measuring spoons and a measuring cup for the spices and beef broth.
8. A wooden spoon for stirring the ingredients while cooking.
9. A ladle for serving the chili in bowls.
Ingredients
-
2 lbs ground beef
-
1 large onion, diced
-
3 cloves garlic, minced
-
1 green bell pepper, chopped
-
1 jalapeno pepper, finely chopped (optional)
-
2 (14.5 oz) cans diced tomatoes
-
1 (15 oz) can tomato sauce
-
1 (15 oz) can kidney beans, drained and rinsed
-
1 (15 oz) can pinto beans, drained and rinsed
-
1 (15 oz) can black beans, drained and rinsed
-
2 tbsp chili powder
-
1 tbsp ground cumin
-
1 tsp paprika
-
1/2 tsp cayenne pepper
-
1 cup beef broth
-
Salt and pepper, to taste
Directions
- In a large pot over medium-high heat, add the ground beef and diced onion. Cook until the beef is browned and the onions are soft, then drain off any excess fat.
- Add the minced garlic, chopped green bell pepper, and if using, the finely chopped jalapeno pepper to the pot. Stir them in and let cook for about 2 minutes.
- Pour in the diced tomatoes (with their juice) and tomato sauce, stirring everything together.
- Add the kidney beans, pinto beans, and black beans into the mix. Make sure they're well combined.
- Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper, and a bit of salt and pepper. Give it a good stir.
- Pour in the beef broth and bring the entire mixture to a gentle simmer.
- Once it starts simmering, lower the heat to keep a slow simmer and let it cook for about 30-45 minutes to let all the flavors meld together.
- Stir the chili occasionally during the simmer to prevent anything from sticking.
- Taste and adjust the seasoning if needed, adding a little more salt or chili powder if you like it spicier.
- Once done, spoon the chili into bowls and serve hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 350kcal
- Fat: 17g
- Saturated Fat: 6g
- Trans Fat: 0.5g
- Polyunsaturated: 1g
- Monounsaturated: 8g
- Cholesterol: 60mg
- Sodium: 600mg
- Potassium: 700mg
- Carbohydrates: 20g
- Fiber: 7g
- Sugar: 5g
- Protein: 28g
- Vitamin A: 900IU
- Vitamin C: 20mg
- Calcium: 80mg
- Iron: 3.5mg