Hamdi Saidani This Pioneer Woman Beef and Bean Chili is a hearty and classic recipe, which is made with ground beef and two kinds of beans. It’s the ultimate comfort food recipe, ready in about 1 hour and 25 minutes.
Pioneer Woman Beef and Bean Chili Recipe Ingredients
- 4 lb. ground beef
- 6 garlic cloves, minced
- 2 (8-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 1/4 cup chili powder, plus more to taste
- 2 tsp. ground cumin
- 2 tsp. ground oregano
- 2 tsp. kosher salt, plus more to taste
- 1/2 tsp. cayenne pepper, plus more to taste
- 4 (15-ounce) cans beans (kidney and pinto), drained and rinsed
- 1/2 cup masa harina (corn flour) or regular cornmeal
- For Topping: Shredded cheddar, crumbled bacon, and sliced jalapeños
How To Make Pioneer Woman Beef and Bean Chili
- Brown the Beef: In a large, heavy pot or Dutch oven, cook the ground beef with the minced garlic over medium-high heat until the meat is fully browned. Drain off most of the excess fat, leaving a little behind for flavor.
- Simmer the Chili: Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt, and cayenne pepper to the pot. Stir everything together well. Cover the pot, reduce the heat to low, and let it simmer for at least 1 hour, stirring occasionally. If the chili starts to look too dry, you can add up to 1 ½ cups of water to keep it from sticking.
- Add Beans and Thicken: Stir the drained and rinsed beans into the chili. In a small bowl, whisk the masa harina with 1/2 cup of water until it forms a smooth paste. Stir this slurry into the chili.
- Finish and Serve: Let the chili simmer for another 10 minutes to allow it to thicken. Taste and adjust the seasonings with more salt or spices if needed. Serve hot, topped with shredded cheddar cheese, crumbled bacon, and sliced jalapeños.
Recipe Tips
- How do I get the richest flavor? The key is the long, slow simmer. Letting the chili cook for at least an hour allows all the spices and flavors to meld together and deepen, creating a much richer taste than a quick simmer would.
- What does the masa harina do? Masa harina is a traditional thickening agent in chili. It not only thickens the chili to the perfect consistency but also adds a subtle, authentic corn flavor that complements the other ingredients.
- Can I make this in a slow cooker? Absolutely. First, brown the beef and garlic on the stovetop and drain the fat. Then, transfer the beef mixture and all other ingredients (except the beans and masa harina) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans and the masa harina slurry during the last 30 minutes of cooking.
- How can I adjust the spice level? This recipe is easily customized. For a milder chili, reduce or omit the cayenne pepper. For a spicier chili, you can increase the cayenne, add a chopped jalapeño with the garlic, or add a few dashes of your favorite hot sauce.
What To Serve With Beef and Bean Chili
This hearty chili is a meal in itself, but it’s even better with classic accompaniments:
- Warm cornbread with butter
- A dollop of sour cream or Greek yogurt
- Tortilla chips or saltine crackers
- Diced avocado or fresh cilantro
How To Store Beef and Bean Chili
Store: Let the chili cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 5 days. The flavor is often even better the next day! Freeze: This chili freezes beautifully. Let it cool, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Beef and Bean Chili Nutrition Facts
- Calories: ~550 kcal per serving
- Protein: 45g
- Fat: 30g
- Carbohydrates: 25g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best ground beef to use for chili?
A common choice is an 80/20 or 85/15 ground beef. The higher fat content adds a lot of flavor, and you will drain most of it off after browning the meat anyway.
Can I use different beans?
Yes, feel free to use your favorite beans. Black beans or a mix of chili beans would also be delicious in this recipe.
Why is my chili too thin or too thick?
If it’s too thin, it may not have simmered long enough, or you may have added too much water. Let it simmer uncovered for a bit longer to reduce. If it’s too thick, simply stir in a little more water or beef broth until it reaches your desired consistency.
Try More Pioneer Woman Recipes:
Pioneer Woman Beef and Bean Chili Recipe
Description
A big, hearty pot of classic beef and bean chili, slow-simmered with a rich blend of spices and thickened with masa harina for an authentic, comforting meal.
Ingredients
Instructions
- In a large pot, brown the ground beef with the garlic; drain most of the fat.
- Stir in the tomato sauce, tomato paste, and all the spices.
- Cover, reduce heat to low, and simmer for 1 hour, adding water if it becomes too dry.
- Stir in the drained and rinsed beans.
- In a small bowl, whisk the masa harina with 1/2 cup of water to make a smooth slurry, then stir it into the chili.
- Simmer for another 10 minutes to thicken.
- Taste and adjust seasonings, then serve hot with your favorite toppings.
Notes
- u003cliu003eThe 1-hour simmer is crucial for developing a deep, rich chili flavor.u003c/liu003eu003cliu003eMasa harina is a traditional thickener that also adds a subtle corn flavor.u003c/liu003eu003cliu003eThis recipe makes a large batch, perfect for a crowd or for freezing for later meals.u003c/liu003eu003cliu003eAdjust the amount of chili powder and cayenne pepper to your preferred level of spice.u003c/liu003e
