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The Pioneer Woman Chili

A warm and comforting chili that's perfect for chilly evenings, packed with savory ground beef, zesty spices, and creamy beans.
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Temps de préparation 15 minutes
Temps de cuisson 40 minutes
Temps total 55 minutes
Portions: 6 servings
Type de plat: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 2 lbs ground beef (or ground turkey) The heart of the chili.
  • 1 small onion, diced Adds sweetness and depth.
  • 1 each green bell pepper, diced For color and subtle sweetness.
  • 3 cloves garlic, minced Crucial for flavor.
  • 2 cans (14.5 oz each) diced tomatoes Balance of acidity and sweetness.
  • 1 can (15 oz) tomato sauce Ties everything together.
  • 2 cups beef broth Adds richness.
  • 2 cans (15 oz each) kidney beans, drained and rinsed Creamy and protein-packed.
  • 1 can (15 oz) pinto beans, drained and rinsed Provides textural contrast.
  • 2-3 tbsp chili powder Adjust for heat level.
  • 1 tsp cumin Earthy, smoky undertones.
  • 1 tsp paprika Provides smoky warmth.
  • ½ tsp cayenne pepper (optional) Use for additional heat.
  • Salt and black pepper, to taste Enhances flavor.
Toppings
  • shredded cheese For added creaminess.
  • sour cream Perfect for garnish.
  • green onions For a fresh crunch.
  • avocado slices Creamy addition.
  • tortilla chips Optional but recommended.

Method
 

Preparation
  1. Chop the onion and dice the bell pepper.
Cooking
  1. Add the ground beef to a pot over medium heat and cook until browned.
  2. Toss in the onion, bell pepper, and garlic. Sauté until softened.
  3. Stir in the chili powder, cumin, paprika, cayenne, salt, and black pepper.
  4. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well.
  5. Lower the heat and let it simmer for about 20 minutes.
  6. Stir in the kidney and pinto beans. Heat through.
  7. Adjust flavors as needed, adding more chili powder or broth.
  8. Ladle into bowls and pile on your toppings.

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Chili gets better overnight, so consider making it ahead.