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A hearty, flavorful chili recipe featuring ground beef, beans, and a blend of spices, perfect for cozy meals and crowd-pleasing occasions.

Ingredients

Scale
  • 2 pounds (907 grams) ground beef (80% lean)
  • 2 cloves garlic (minced)
  • 8 ounces (226 grams) tomato sauce
  • 14.5 ounces (411 grams) diced tomatoes, with juice (for Instant Pot)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup masa harina (white or yellow)
  • 15 ounces (425 grams) kidney beans (drained and rinsed)
  • 15 ounces (425 grams) pinto beans (drained and rinsed)
  • Shredded cheddar cheese (for serving)
  • Sour cream (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or Fritos (for serving)
  • Diced green onions (for serving)

Instructions

  1. Brown ground beef in a large pot over medium heat, breaking it apart until no pink remains; drain off excess fat.
  2. Add minced garlic to the pot and cook about 1 minute.
  3. Pour in tomato sauce and sprinkle in chili powder, ground cumin, dried oregano, salt, and cayenne; stir to combine.
  4. Reduce heat to low, cover the pot, and simmer about 1 hour, stirring occasionally.
  5. If the chili becomes too thick while simmering, add about 1/2 cup water to loosen it.
  6. Whisk masa harina into a little water until smooth, stir the mixture into the chili, and cook 5 more minutes to thicken.
  7. Drain and rinse canned kidney and pinto beans, fold them into the chili, and heat through about 10 minutes.
  8. Slow Cooker Method: Brown the meat, transfer all ingredients to a slow cooker, and cook on low for 6–8 hours.
  9. Instant Pot Method: Use diced tomatoes with juice, combine ingredients in the Instant Pot, cook on high pressure for 20–25 minutes, then allow a natural release.

Notes

Use fresh spices for best flavor., Taste and adjust seasoning during cooking., Rinse canned beans to reduce excess salt., Simmer chili low and slow for deeper flavor., Try different beans like black beans, cannellini, or chickpeas for variation., Alternative thickeners include cornstarch slurry or flour mixed with water., Add smoky heat with chipotle peppers, smoked paprika, or extra cayenne pepper., Boost depth with unsweetened cocoa powder or a splash of dark beer., Serve with toppings such as shredded cheddar cheese, sour cream, lime wedges, diced green onions, tortilla chips, or Fritos., Serve chili over white or brown rice, in tortillas, or with sides like cornbread and coleslaw., Store in airtight container in fridge for up to 4 days or freeze up to 3 months., Reheat using oven, microwave, or stovetop as per instructions.

Nutrition

Find it online: https://sweetovenstories.com/the-pioneer-woman-chili-recipe-ultimate-comfort-dish-youll-love/