Description

When the temperature drops, there’s nothing like a warm bowl of The Pioneer Woman Chili to satisfy your comfort food cravings. This easy, hearty recipe combines ground beef with beans and a robust blend of spices, creating a flavorful dish that’s perfect for cozy meals at home or gatherings with friends. In just under an hour, you can enjoy a chili that not only fills your kitchen with tantalizing aromas but also warms your soul. With its rich flavors and versatile serving options, this chili is destined to become a staple in your recipe collection.

Ingredients

Scale

2 pounds ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 large onion, diced
3 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) tomato sauce
1/4 cup tomato paste
1 cup beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)

Instructions

In a large pot or Dutch oven over medium-high heat, brown the ground beef until no pink remains; drain excess fat.
Add the diced onion and sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
Mix in chili powder, ground cumin, oregano, salt, black pepper, and optional cayenne pepper; cook for about 1 minute.
Combine diced tomatoes, tomato sauce, tomato paste, beef broth, kidney beans, and pinto beans; stir well.
Bring to a boil then reduce heat to low. Cover and simmer for 30–45 minutes while stirring occasionally.
Taste and adjust seasoning as needed before serving hot.

Nutrition

Serving Size: 1 cup (240g)
Calories: 330
Sugar: 5g
Sodium: 802mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 22g
Cholesterol: 70mg

Keywords: For a vegetarian twist, swap out the ground beef with plant-based meat or lentils and use vegetable broth. Customize the spice level by adjusting the cayenne pepper to suit your taste.