Description
This hearty and flavorful chili recipe from The Pioneer Woman features ground beef, kidney and pinto beans, and a rich tomato base seasoned with chili powder, cumin, and oregano. It’s perfect for a cozy meal and can be easily customized with your favorite toppings.
Ingredients
Scale
Meat and Beans
- 2 pounds ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
Tomato Base
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1/4 cup tomato paste
Liquids and Broth
- 1 cup beef broth
Spices
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat until no pink remains. Drain any excess fat to prevent greasy chili.
- Sauté Aromatics: Add the diced onion to the pot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute to release the garlic’s fragrance.
- Add Spices: Mix in the chili powder, ground cumin, oregano, salt, black pepper, and cayenne pepper if using. Cook for about 1 minute to let the spices bloom and deepen their flavors.
- Add Tomatoes and Beans: Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Then add the drained kidney and pinto beans. Stir everything together until well combined.
- Simmer the Chili: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer gently for 30 to 45 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Adjust and Serve: Taste the chili and adjust seasoning as needed. Serve hot with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños when sautéing the onions.
- This chili can be made a day ahead; flavors improve after resting overnight in the fridge.
- For a leaner option, substitute ground beef with ground turkey or chicken.
- Serve with cornbread or over rice for a complete meal.
- Leftovers can be frozen for up to 3 months; thaw before reheating.
