Pioneer Woman Beef and Bean Chili

Pioneer Woman beef and bean chili turns ground beef, kidney beans and pinto beans into a thick, hearty pot of chili in 2 hours. This big-batch comfort food dinner idea, thickened with masa harina, fits game day, Sunday suppers, potlucks and cold winter nights.

Brown the beef with the garlic until it's totally cooked, then drain off most of the fat but leave a little behind. Skip that and the chili turns greasy, or dry and bland if you drain it all.

Stirring in a slurry of masa harina and water at the end thickens the chili and adds a faint toasted corn flavor that flour or cornstarch can't give. Since the beans only simmer for 10 minutes, they stay whole instead of turning mushy.

Pioneer Woman Beef and Bean Chili

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

1191

kcal

Ground beef simmers low and slow in a spiced tomato base until it's rich and deeply savory. The beans and corn flour go in at the end, so the chili turns thick and spoonable without losing texture.

Ingredients

• 4 lb. ground beef
  

• 6 garlic cloves, minced
  

• 2 8-ounce cans tomato sauce
  

• 1 6-ounce can tomato paste
  

• 1/4 c. 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 c. masa harina (corn flour) or regular cornmeal
  

• Shredded cheddar, crumbled bacon and sliced jalapeños, for topping
  

Directions

• Brown the beef: In a large heavy pot, brown 4 lb. ground beef with 6 minced garlic cloves until it's totally cooked. Drain off most of the excess fat, leaving a little behind for moisture and flavor.
• Add the seasonings: Add 2 8-ounce cans tomato sauce, 1 6-ounce can tomato paste, 1/4 c. chili powder, 2 tsp. ground cumin, 2 tsp. ground oregano, 2 tsp. kosher salt and 1/2 tsp. cayenne pepper. Stir well, cover the pot and reduce the heat to low.
• Simmer low and slow: Simmer for 1 hour, stirring occasionally. If the liquid level seems low, add up to 1½ cups water so the chili doesn't burn.
• Stir in the beans: Stir in 4 15-ounce cans beans (kidney and pinto), drained and rinsed. Rinsing them under cold water first washes off the slimy liquid from the can.
• Thicken with masa: In a small bowl, stir 1/2 c. masa harina (corn flour) or regular cornmeal with 1/2 cup water and a fork until smooth. Then stir it into the chili and let it simmer for another 10 minutes to thicken.
• Taste and top: Taste the chili and add more salt, chili powder or cayenne if it needs it. Then ladle it into bowls and top with shredded cheddar, crumbled bacon and sliced jalapeños.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of ground beef?

Ground turkey works, but it's leaner, so keep a little more fat in the pot or add a splash of oil when browning. The chili will taste lighter, and the chili powder and cumin help make up for the missing richness.

How long does leftover chili keep?

Leftover chili keeps in an airtight container in the fridge for about 4 days. It also freezes well for a few months, and the flavor often gets even better the next day.

Can I make this chili ahead of time?

Yes, chili is a great make-ahead dish because the spices blend as it sits. Reheat it gently on the stove, and add a splash of water if it has thickened too much in the fridge.

Can I make this in a slow cooker?

You can. Brown the beef and garlic on the stove first, then move everything except the beans and masa mixture to the slow cooker and cook on low for several hours. Stir in the beans and masa near the end to thicken it.

What's the most common chili mistake?

Letting the pot run low on liquid and scorching the bottom is the usual problem. Stir now and then during the long simmer, and add a little water whenever it looks too thick.