Few comfort foods are as satisfying as a steaming bowl of chili, and The Pioneer Woman Chili has become a household favorite for good reason. This recipe is bold, hearty, and perfectly balanced — rich in flavor but easy enough for any home cook to master. Whether you’re making it on a lazy Sunday or prepping for a weeknight dinner, this chili is the ultimate one-pot wonder.
In this complete guide, you’ll learn how to make the Pioneer Woman’s signature chili from scratch, how to adapt it for a slow cooker, and how to tweak it to suit your family’s tastes. We’ll also cover serving ideas, storage tips, and creative variations — so you can make this classic dish your own.
Table of Contents
Why You’ll Love The Pioneer Woman Chili
- Foolproof recipe. Simple ingredients, straightforward steps, and big payoff — that’s Pioneer Woman style.
- Family-friendly. Mild enough for kids, but easy to spice up for adults.
- Perfect for any occasion. From weeknight dinners to potlucks, chili always satisfies.
- Great leftovers. The flavor deepens overnight, making it even better the next day.
- Flexible preparation. Make it on the stovetop or in your crockpot with equally delicious results.
- Feeds a crowd. This batch makes enough for 6–8 servings, and scales up beautifully.
Ingredients
To make the best Pioneer Woman Chili, you’ll need these pantry staples:
- 2 lbs ground beef
- 1 tbsp olive oil (especially if using lean beef)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp cayenne pepper (optional for spice)
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 cup beef broth (or water)
- 1 tsp sugar (optional, to balance acidity)
Pro Tip: Swap in ground turkey or chicken for a leaner version, or go half-and-half with ground sausage for extra richness.
Step-by-Step Instructions
- Heat the pot. Place a large Dutch oven or heavy pot over medium heat and add olive oil.
- Brown the beef. Add ground beef, breaking it up as it cooks. Continue until no pink remains, about 6–8 minutes.
- Drain the grease. If necessary, drain excess fat, leaving about a tablespoon in the pot.
- Add vegetables. Stir in diced onion, bell pepper, and garlic. Cook for 3–4 minutes until softened and fragrant.
- Add spices. Sprinkle in chili powder, cumin, oregano, paprika, cayenne, salt, and black pepper. Stir for 30 seconds to toast the spices and release their aroma.
- Add tomatoes and liquids. Stir in diced tomatoes, tomato sauce, and beef broth. Scrape up any browned bits from the bottom — that’s pure flavor!
- Add beans. Stir in kidney beans and pinto beans until evenly distributed.
- Simmer. Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 30–45 minutes, stirring occasionally, until thickened.
- Taste and adjust. Add a pinch of sugar if the tomatoes taste too acidic. Adjust salt and pepper to taste.
- Rest and serve. Let the chili sit for 5–10 minutes before serving to allow flavors to meld.
Crockpot Version (Slow Cooker Method)
Love a set-it-and-forget-it meal? This chili adapts perfectly to your slow cooker.
- Brown the beef, onion, bell pepper, and garlic in a skillet.
- Transfer the mixture to your crockpot.
- Add the rest of the ingredients and stir well.
- Cook on Low for 6–8 hours or High for 3–4 hours.
- Stir before serving and adjust seasonings if needed.
This version is perfect for game days or busy evenings — dinner will be ready when you are.
How to Serve The Pioneer Woman Chili
When it’s time to serve, there’s no wrong way to enjoy a steaming bowl of chili. Here are some delicious serving suggestions:
Classic Style
Serve hot with a spoonful of sour cream, shredded cheddar cheese, and a sprinkle of chopped onions or green onions.
Over Rice or Potatoes
Spoon chili over white rice, brown rice, or baked potatoes for a hearty meal.
With Cornbread
A slice of warm, buttery cornbread complements chili perfectly. Try adding honey butter for a sweet contrast.
As a Party Dish
Set up a chili bar with toppings like shredded cheese, jalapeños, diced avocado, cilantro, and crushed tortilla chips. It’s fun and interactive for guests.
Creative Uses
Use leftovers in:
- Chili cheese fries
- Chili mac and cheese
- Chili-stuffed baked potatoes
- Topping for nachos or hot dogs
No matter how you serve it, this chili is hearty enough to stand on its own but flexible enough to mix and match with your favorite sides.
How to Store The Pioneer Woman Chili
Chili is one of the best make-ahead meals because it stores and reheats beautifully.
To Store in the Fridge:
- Let chili cool to room temperature before transferring to airtight containers.
- Store in the refrigerator for up to 4 days.
- Reheat on the stovetop over medium-low heat, adding a splash of beef broth or water if it thickens too much.
To Freeze:
- Divide chili into freezer-safe containers or resealable bags (leave a little space for expansion).
- Label with the date and freeze for up to 3 months.
- To thaw, place in the refrigerator overnight, then reheat gently.
Pro Tip:
Flavors deepen after a day or two, so chili tastes even better as leftovers. It’s a great meal prep option for busy weeks.
Tips to Make The Pioneer Woman Chili Perfect (300 words)
- Brown the meat properly. Let it develop deep, brown color for maximum flavor. Don’t rush this step.
- Toast your spices. Cooking them in oil for a few seconds brings out their aromatic oils.
- Use quality beef broth. It enhances the savory depth of the chili.
- Simmer uncovered. This helps reduce the liquid and thicken the chili naturally.
- Balance the flavor. Add a small amount of sugar or vinegar to counteract the acidity of tomatoes.
- Rest before serving. Let the chili sit after cooking — it allows flavors to meld beautifully.
- Double the batch. Chili freezes wonderfully, so make extra for future meals.
Insider Tip: Like The Pioneer Woman herself, don’t be afraid to experiment. Add a touch of coffee or cocoa powder for a subtle smoky note.
Variations of The Pioneer Woman Chili
- No-Bean Chili (Texas Style): Skip the beans and double the beef for a rich, meaty version.
- Turkey Chili: Substitute lean ground turkey for a lighter option without sacrificing flavor.
- Vegetarian Chili: Use lentils, black beans, and corn for a plant-based version.
- Sweet and Smoky Chili: Add a tablespoon of brown sugar and smoked paprika for depth.
- Crockpot Chili: Prep in the morning and let it cook low and slow all day.
- Spicy Chili: Add chipotle peppers in adobo or hot sauce for extra heat.
- Chili for a Crowd: Double or triple this recipe — it scales perfectly for parties or potlucks.
No matter which variation you choose, the base recipe stays true to the Pioneer Woman’s philosophy: comforting, homemade, and satisfying.
FAQs
Q1: Can I make this chili in a crockpot?
Yes, just brown the meat and aromatics first, then cook on low for 6–8 hours or high for 3–4.
Q2: Can I freeze this chili?
Absolutely. It freezes up to 3 months — thaw overnight before reheating.
Q3: What can I use instead of beef?
Ground turkey, chicken, or even plant-based meat substitutes all work great.
Q4: How can I make it thicker?
Simmer uncovered or add an extra tablespoon of tomato paste.
Q5: Is it spicy?
This version is mild to medium. For more heat, add extra cayenne or chopped jalapeños.
Final Thoughts
This Pioneer Woman Chili is a true classic — rich, hearty, and full of soul-warming flavor. It’s the kind of meal that brings people together around the table and keeps them coming back for seconds.
Once you try it, you’ll understand why it’s become a go-to for so many families. Adjust it, make it your own, and enjoy every bite.
Looking for more inspiration?
- Learn more about our Best Ground Beef Stovetop Chili
- Discover great dessert ideas like Strawberry Shortcake Sushi Rolls
- Don’t miss our Blueberry Cream Cheese Egg Rolls
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
The Pioneer Woman Chili
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
Classic, hearty chili inspired by The Pioneer Woman—packed with seasoned ground beef, beans, tomatoes, and warm spices. Easy on the stovetop or slow cooker, perfect for family dinners, game days, or meal prep.
Ingredients
- 2 lbs ground beef (80/20 preferred)
- 1 tbsp olive oil (if using lean beef)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 cup beef broth (or water)
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp paprika (smoked or sweet)
- 1/2 tsp cayenne pepper (optional)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp sugar or 1/2 tsp apple cider vinegar (optional, to balance acidity)
Instructions
1. Heat a large Dutch oven over medium heat; add olive oil.
2. Add ground beef and cook, breaking it up, until no longer pink and lightly browned, 6–8 minutes.
3. Drain excess fat if needed, leaving about 1 tbsp in the pot.
4. Stir in diced onion, bell pepper, and garlic; cook until softened and fragrant, 3–4 minutes.
5. Sprinkle in chili powder, cumin, oregano, paprika, cayenne, salt, and black pepper. Stir 30 seconds to toast spices.
6. Add diced tomatoes with their juices, tomato sauce, and beef broth. Scrape up browned bits from the bottom.
7. Stir in kidney beans and pinto beans until evenly combined.
8. Bring to a gentle boil, then reduce heat to low and simmer uncovered 30–45 minutes, stirring occasionally.
9. Taste and adjust seasoning. Add sugar or a splash of vinegar if tomatoes taste overly acidic.
10. Let rest 5–10 minutes before serving. Garnish with shredded cheese, sour cream, and green onions if desired.
Notes
Crockpot method: Brown beef with onions/peppers/garlic, then transfer to slow cooker with remaining ingredients; cook on LOW 6–8 hours or HIGH 3–4 hours.
For thicker chili, simmer uncovered longer or stir in 1–2 tbsp tomato paste.
Make it your way: omit beans for Texas-style, swap in ground turkey, or add chipotle for smoky heat.
Chili tastes even better the next day—great for meal prep and freezing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 360
- Sugar: 7g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 70mg