Description
This ultimate Pioneer Woman Chili is so good you’ll want to make a double batch – one for now and one for the freezer. Trust me, future you will be thankful!
Ingredients
Scale
- 2 lbs ground beef (80/20 lean-to-fat ratio)
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- 2 (14.5 oz) cans diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 tablespoons masa harina or cornmeal
- 1 tablespoon brown sugar
- Optional toppings: shredded cheddar cheese, sour cream, diced avocado, sliced green onions, tortilla chips
Instructions
- Heat a large Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it into small pieces. Transfer meat to a plate, leaving about 2 tablespoons of fat in pot.
- Add diced onion and bell pepper to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Return beef to pot and add chili powder, cumin, oregano, salt, cayenne pepper, and red pepper flakes. Stir for 1 minute to toast spices.
- Pour in diced tomatoes with chilies, tomato sauce, and beef broth. Stir well, scraping any browned bits from the bottom.
- Bring to a gentle boil, then reduce heat to low. Partially cover and simmer for 1 hour, stirring occasionally.
- Add kidney beans and brown sugar. Continue simmering uncovered for 30 minutes.
- Mix masa harina with ¼ cup water to create a slurry. Stir into chili and cook for 10 more minutes until thickened.
- Taste and adjust seasonings as needed. Serve hot with your choice of toppings.