When the chill of autumn begins to creep in, wrapping yourself in a warm blanket of flavors can feel like a comforting hug. This Easy Pioneer Woman Chili is more than a dish—it’s a family tradition, an aroma that wafts through the house on lazy Sunday afternoons. It’s simple, yes, but in simplicity lies the magic, like an old sweater that fits just right, or a sunset that paints the sky in colors you can’t quite name.
Steps
- In a large pot over medium heat, brown the ground beef and crumble it. Once cooked, drain any excess grease from the pot.
- Stir in the diced garlic and tomato sauce, cooking for about a minute. Add the chili powder, cumin, oregano, salt, and cayenne pepper, stirring well to combine.
- Reduce the heat to low, cover, and let the mixture simmer for an hour, stirring occasionally. If the chili appears dry, add ½ cup of water.
- Mix the masa harina with ½ cup of water in a small bowl until smooth, then add this to the chili.
- Stir in the drained beans and let the chili simmer for an additional 10 minutes. Serve with your choice of garnishes and cornbread.
- In a suitable pot or directly in a stove-top safe Crock Pot, cook and crumble the ground beef over medium heat until browned. Drain the excess grease.
- Add the garlic and tomato sauce, cooking for another minute, then incorporate the chili powder, cumin, oregano, salt, and cayenne pepper. Stir until well mixed.
- Transfer the mixture to a Crock Pot. In a small bowl, combine masa harina with ½ cup of water, stirring until smooth, and add it to the pot.
- Gently stir in the drained beans, cover, and cook on low heat for about 4 hours or longer if desired.
- Adjust the consistency throughout by adding more masa or water as needed, and serve with your favorite toppings.
- Using the Sauté mode on the Instant Pot, brown and crumble the ground beef. Drain any leftover grease.
- Mix in the garlic and tomato sauce, cooking briefly before adding the chili powder, cumin, oregano, salt, and cayenne pepper.
- In a small bowl, combine masa harina with ½ cup water, stirring until smooth. Add this to the pot along with diced tomatoes and their juice, and the drained beans.
- Close the lid, set the Instant Pot to the Chili/Beans setting, and cook for 20 minutes. Use the quick release to release the pressure or allow it to release naturally.
- Stir the chili, adjust consistency if necessary by adding more masa or water, and serve with your preferred garnishes.
Ingredients
- 2 pounds ground beef, 80% lean
- 2 cloves garlic, minced
- 8 ounces tomato sauce
- 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 kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 14.5 ounces diced tomatoes, with juices (for Instant Pot version only)
- Shredded Cheddar cheese
- Lime wedges
- Sour cream
- Tortilla chips or Fritos
- Diced green onions
Nutritional Values
Calories: 3678kcal | Carbohydrates: 252g | Protein: 240g | Fat: 192g | Saturated Fat: 72g | Cholesterol: 642mg | Sodium: 4404mg | Potassium: 7188mg | Fiber: 84g | Sugar: 12g | Vitamin A: 5994IU | Vitamin C: 24mg | Calcium: 660mg | Iron: 48mg
FAQ
- Can I substitute masa harina in the chili recipe?
- Yes, you can use flour or cornmeal to achieve a similar texture, though the taste may differ slightly. Cornstarch mixed with equal parts water can also be used as a thickener.
- Is it possible to freeze leftover chili?
- Absolutely. Chili can be prepared in large quantities and frozen for later use. You can thaw and reheat it in the microwave or let it thaw in the microwave and then warm it on the stove.
- How should I store this chili?
- Store the chili in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze it for up to three months.
- What should I serve with chili?
- Some popular side options include cornbread, garlic bread with cheese, Texas Roadhouse rolls, or easy buttermilk biscuits. You might also consider serving it with homemade French fries or Paula Deen’s macaroni and cheese.
- What should I do if the Instant Pot shows a burn indicator?
- The burn indicator can frequently be triggered, but as long as you scrape away anything stuck on the bottom before sealing the lid, the message should resolve on its own. A silicone spatula is helpful for this task.
Tips
- Adjust the Consistency: For any cooking method, you can modify the thickness of your chili by adding more masa harina and water until you achieve your desired consistency.
- Prevent Instant Pot Burn Warning: When using the Instant Pot, ensure that you scrape any bits stuck to the bottom of the pot before sealing the lid. This can help avoid triggering the burn warning. A silicone spatula works well for this task.
- Masa Harina Alternatives: If you don’t have masa harina, you can substitute with flour or cornmeal to get a similar texture, though the flavor will differ. Cornstarch mixed with equal parts water can also be used to thicken the chili.
- Freezing Leftovers: Chili is excellent for batch cooking and freezing. Store leftovers in airtight containers for up to 3 months. To serve, thaw in the microwave and reheat on the stove or fully reheat in the microwave.
Equipment
- Instant Pot – For those opting to use the Instant Pot method.
- Crock Pot – For those choosing the Crock Pot method.
- Silicone Spatula – Useful for scraping the bottom of the Instant Pot to prevent the burn indicator from triggering.
