The neighborhood fall potluck always brings out the best crockpots and the warmest stories. That year, the trees had just started shedding their amber leaves, and the breeze carried a crispness that made wool scarves and mittens feel like armor. Emma from next door showed up first, cheeks pink, juggling a tray of homemade brownies and wearing mismatched mittens that made the whole porch smile. On the table draped in flannel, crockpots clicked open one by one.
Mine held a batch of Pioneer Woman Chili, still steaming in a red Dutch oven that’s seasoned with a hundred family meals. I cracked the lid just enough to send a hint of paprika, cumin, and garlic into the autumn air, and sure enough people started hovering.
That chili has seen its fair share of kitchen counters, from snow days when the whole family stayed tucked inside, to a rainy campsite where we cooked by lantern light while half the tent flapped loose in the wind. The recipe doesn’t rely on anything fancy just honest ingredients like ground beef, bell peppers, diced tomatoes, and beans, all simmered into something bold and grounded. Some weekends it’s turkey instead of beef, sometimes the beans shift depending on what’s in the pantry, but the spice blend stays steady. There’s always a spoonful left in the pot after dinner, because someone will come back for “just a little more.”
Pioneer Woman Chili doesn’t need a special reason to be made it fits right into Tuesdays after work and Sundays with good company. Every bowl gets layered with something different cheddar, scallions, avocado, chips whatever the hands around the table are craving. And no matter what else gets served, it’s the one dish people always ask for the recipe. Sharing it feels like offering a bit of warmth, no matter the weather outside.
Short Description
A bold, satisfying bowl of Pioneer Woman Chili featuring ground beef, hearty beans, rich tomato base, and warming spices. Perfect for potlucks, weeknights, or cozy weekends.
Key Ingredients
- 2 lbs ground beef or ground turkey
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2–3 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- Toppings: shredded cheese, sour cream, green onions, avocado, tortilla chips
Tools Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Can opener
- Ladle
Cooking Instructions
Step 1: Prep Your Ingredients
Dice the onion and bell pepper, mince the garlic, and measure out your spices before you begin. This prep helps everything go smoothly once you start cooking.
Step 2: Brown the Meat
Heat a tablespoon of oil in your Dutch oven over medium heat. Add ground beef or turkey, breaking it up as it browns, about 5–7 minutes. Drain excess fat and set the meat aside.
Step 3: Sauté the Vegetables
In the same pot, sauté diced onion, bell pepper, and garlic for 3–5 minutes, until softened and fragrant.
Step 4: Build the Base
Return meat to the pot. Stir in chili powder, cumin, paprika, cayenne (if using), salt, and black pepper. Let the spices bloom for 1–2 minutes.
Step 5: Add Tomatoes and Broth
Pour in diced tomatoes with juice, tomato sauce, and beef broth. Stir to combine, then bring to a gentle simmer.
Step 6: Let It Simmer
Cover and reduce heat to low. Let the chili simmer gently for 45 minutes to allow the flavors to deepen and develop.
Step 7: Add the Beans
Stir in kidney and pinto beans. Simmer uncovered for another 15 minutes to thicken slightly and let the beans absorb the flavor.
Step 8: Taste and Adjust
Taste your chili and adjust seasonings to your liking with additional salt, pepper, or spices.
Step 9: Serve and Enjoy
Ladle into bowls and serve hot with toppings like cheese, sour cream, avocado, or crunchy tortilla chips.
Why You’ll Love This Recipe
Packed with protein and fiber from hearty beans
Bold, warming spices that can be adjusted to your taste
Easy to make ahead and freeze
Family-friendly with customizable toppings
Great for feeding a crowd
Works well with ground turkey for a lighter version
Mistakes to Avoid & Solutions
Using too much cayenne
This can overpower the other spices and make the dish too spicy for kids.
Solution: Start with ¼ teaspoon and adjust after tasting during the simmer.
Skipping the spice bloom step
Adding spices directly into liquid without sautéing dulls their flavor.
Solution: Always cook the spices with the meat or veggies first to wake them up.
Not draining the beans
It can make the chili too watery or overly salty.
Solution: Rinse beans thoroughly before adding to keep the broth balanced.
Overcooking the beans
They can become mushy if simmered too long.
Solution: Add beans only during the last 15 minutes.
Not tasting at the end
Seasoning levels can change during cooking.
Solution: Always adjust salt and spice right before serving for the best flavor.
Serving and Pairing Suggestions
Serve in deep bowls with a side of cornbread
Top with shredded cheddar, sliced jalapeños, or a dollop of sour cream
Pair with iced tea or cold Mexican lager
Serve buffet-style at game nights or tailgates
Spoon over baked potatoes for a hearty twist
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 4 days
Freeze in portioned containers for up to 3 months
Reheat on the stovetop over medium heat, stirring occasionally
Microwave individual portions in 60-second bursts, stirring between rounds
Add a splash of broth or water if chili thickens too much after storing
FAQs
1. Can I make this chili vegetarian?
Yes, simply omit the meat and add an extra can of beans or lentils. Use vegetable broth instead of beef.
2. Is this recipe spicy?
It has a mild warmth. For more heat, add extra cayenne or chopped jalapeños. For less, skip the cayenne altogether.
3. Can I cook this in a slow cooker?
Yes. Brown the meat and sauté vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4 hours.
4. Can I freeze leftovers?
Absolutely. Chili freezes well for up to 3 months. Cool it first and store in freezer-safe containers.
5. What kind of beans can I substitute?
Black beans or white beans work well in place of pinto or kidney beans.
Tips & Tricks
Add a square of dark chocolate at the end for depth and richness
A splash of apple cider vinegar can brighten the flavors before serving
If your chili’s too thin, simmer uncovered for the last 10 minutes
Toast the chili powder with the meat for better flavor
Add a few tablespoons of masa harina to thicken and give it a Southwestern touch
Recipe Variations
Turkey Chili Twist
Swap beef for 2 lbs ground turkey. Follow the same steps, but add an extra teaspoon of oil since turkey is leaner. Boost the cumin for more depth.
Smoky Chipotle Version
Add 1 chopped chipotle pepper in adobo sauce along with the spices in Step 4. It lends a smoky heat that pairs beautifully with the beans.
White Bean Chicken Chili
Replace beef with shredded rotisserie chicken. Use white beans, chicken broth, and add 1 tsp oregano and 1 tsp coriander instead of chili powder.
Sweet Potato Veggie Chili
Use 2 diced sweet potatoes, corn, and black beans. Sauté the sweet potatoes with the onions and simmer until tender. Skip the meat and use veggie broth.
Final Thoughts
There’s something grounding about bringing a big pot of Pioneer Woman Chili to the center of a table and letting everyone dress it up how they like shredded cheese here, a dollop of sour cream there, maybe a handful of green onions or a scoop of avocado. It turns an ordinary meal into a memory builder, especially when shared around fire pits, game nights, or quiet dinners with family. And I’ll admit, a second bowl is almost always inevitable.
Some recipes stick with you because they do what they promise feed your people well. This one checks all the boxes, without ever feeling complicated. Whether you’re hosting friends or just making dinner on a chilly Tuesday, this chili has earned a permanent spot in the rotation.
Hearty Pioneer Woman Chili
Ingredients
- 2 lbs ground beef or ground turkey
- 1 small onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 2 cans 14.5 oz each diced tomatoes
- 1 can 15 oz tomato sauce
- 2 cups beef broth
- 2 cans 15 oz each kidney beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 2 –3 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cayenne pepper optional
- Salt and black pepper to taste
- Toppings: shredded cheese sour cream, green onions, avocado, tortilla chips
Instructions
- Dice onion, bell pepper, mince garlic, and measure all spices to prep.
- Heat oil in Dutch oven, brown ground beef or turkey for 5–7 minutes, then drain and set aside.
- Sauté onion, bell pepper, and garlic in same pot for 3–5 minutes until soft and fragrant.
- Return meat to pot, stir in chili powder, cumin, paprika, cayenne (optional), salt, and pepper; cook 1–2 minutes.
- Add diced tomatoes, tomato sauce, and beef broth; stir well and bring to a simmer.
- Cover, reduce heat, and simmer on low for 45 minutes.
- Stir in kidney and pinto beans; simmer uncovered 15 more minutes.
- Taste and adjust seasoning as needed.
- Serve hot with toppings like cheese, sour cream, avocado, or tortilla chips
