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