Description
Discover the ultimate Pioneer Woman Chili recipe! Learn how to make a hearty and delicious chili that will warm you up on chilly nights. Click here for the full recipe!
Ingredients
- – 2 lbs. (907 g) ground beef, 80% lean
- – 2 cloves garlic, diced
- – 8 oz. (227 g) tomato sauce
- – 2 tablespoons (30 ml) chili powder
- – 1 teaspoon (5 ml) ground cumin
- – 1 teaspoon (5 ml) ground oregano
- – 1 teaspoon (5 ml) salt
- – 1/4 teaspoon (1 ml) cayenne pepper
- – 1/4 cup (60 ml) vegetable oil
- – 15 oz. (425 g) kidney beans, drained and rinsed
- – 15 oz. (425 g) pinto beans, drained and rinsed
- – 14.5 oz. (411 g) diced tomatoes, Instant Pot version only
- – Shredded Cheddar
- – Lime Wedges
- – Sour Cream
- – Tortilla Chips or Fritos
- – Diced Green Onions
Instructions
- Brown the minced beef in a sizable pot over medium heat, breaking it apart as it cooks.
- Remove any excess fat.
- Incorporate the diced garlic and tomato sauce, cooking for an additional minute.
- Introduce the spice mix: chili powder, ground cumin, oregano, salt, and cayenne.
- Mix thoroughly. Lower the heat to a simmer.
- Cover the pot and let it cook gently for an hour, stirring from time to time.
- If the mixture appears too dry, gradually add water, starting with half a cup.
- In a separate small bowl, blend masa harina with half a cup of water. Stir until smooth.
- Pour the masa mixture into the chili, adjusting with more masa or water to reach the desired thickness.
- Mix in the rinsed and drained beans and let the mixture simmer for another ten minutes.
- Serve hot with your choice of toppings and a side of cornbread.
- In a large pot or a stovetop-safe slow cooker, brown the ground beef over medium heat while breaking it up.
- Drain any excess fat.
- Include the diced garlic and tomato sauce, allowing it to cook for another minute.
- Add the blend of chili powder, cumin, oregano, salt, and cayenne.
- Mix well and transfer the mixture to the slow cooker.
- In a small bowl, mix masa harina with half a cup of water until smooth.
- Pour the masa mixture into the slow cooker along with the beans, stirring gently to mix.
- Set to low heat and cook for four hours or longer.
- You can add more masa or water as needed to adjust the consistency.
- For the Instant Pot variation, add diced tomatoes with their juice.
- Set the Instant Pot to Sauté mode, cooking and breaking up the beef until browned. Remove excess grease.
- Add the garlic and tomato sauce, cooking for another minute.
- Mix in the chili powder, cumin, oregano, salt, and cayenne.
- Dissolve masa harina in half a cup of water in a small bowl, mixing until smooth.
- Combine the masa mixture, diced tomatoes with juices, and both types of beans in the Instant Pot, stirring gently.
- Optionally, add more water or masa mixture to reach the desired consistency.
- Seal the lid and make sure the pressure valve is closed. Set the Instant Pot to the Chili/Beans setting and cook for 20 minutes.
- Release the pressure manually or let it escape naturally. Serve with your favorite toppings.
Notes
- Consider using beef broth for a richer flavor instead of water when adjusting the chili’s consistency.
- Garnish with chopped cilantro before serving for a touch of freshness.
- For a spicier kick, increase cayenne pepper or add diced jalapeño to the mix.
