When it comes to hearty, crowd-pleasing, and undeniably delicious chili, the Pioneer Woman’s recipe is legendary. This is the kind of chili that wins cook-offs and becomes an instant family favorite. It’s a thick, rich, and perfectly spiced classic, loaded with ground beef and two kinds of beans. But what truly sets it apart is the clever use of a secret ingredient—masa harina—which gives the chili a unique, authentic texture and depth of flavor that is simply unmatched. It’s the perfect one-pot meal for a cozy night in.
What Makes The Pioneer Woman’s Chili So Famous?
This recipe has become a go-to for so many families for a few key reasons:
- Perfect Texture: The secret ingredient, masa harina, acts as a thickener and gives the chili a wonderful, slightly rustic texture that is never watery.
- Rich, Balanced Flavor: It has a robust, savory flavor from a classic blend of spices without being overwhelmingly spicy, making it perfect for the whole family.
- Incredibly Hearty: With a generous amount of ground beef and two different types of beans, this is a truly satisfying, stick-to-your-ribs meal.
- Versatile & Forgiving: It’s a fantastic base recipe that you can easily customize to your liking, and it tastes even better the next day.
Your Ingredient Checklist
This recipe uses a classic lineup of ingredients with one special touch.
The Ingredient Lineup:
- Ground Beef: 2 pounds of lean ground beef (80/20 is great).
- Garlic: 4 cloves, minced.
- Tomato Sauce: 2 (8-ounce) cans of plain tomato sauce.
- The Spice Blend: ¼ cup chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and a pinch of cayenne pepper (or more, to taste).
- The Secret Ingredient: 2 tablespoons of masa harina.
- Beans: 1 (15-ounce) can of pinto beans and 1 (15-ounce) can of kidney beans, rinsed and drained.
- Water or Broth: 2 cups of hot water or beef broth.
Step-by-Step Instructions
This simple stovetop method builds deep, slow-simmered flavor.
Part 1: Brown the Beef and Build Flavor
- Brown the Beef: In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat until it is browned all over. Break up the meat with a spoon as it cooks. Drain off any excess grease.
- Add Garlic and Spices: Add the minced garlic to the pot and cook for 1 more minute until fragrant. Sprinkle the chili powder, cumin, oregano, salt, and cayenne pepper over the meat. Stir well and cook for 1 minute to toast the spices and coat the beef.
Part 2: Simmer the Chili
- Add Sauce and Beans: Pour in the two cans of tomato sauce and stir to combine. Add the rinsed and drained pinto and kidney beans.
- Make the Masa Slurry: In a small bowl, whisk the 2 tablespoons of masa harina with the 2 cups of hot water or broth until no lumps remain.
- Combine and Simmer: Pour the masa harina mixture into the pot and stir everything together well. Bring the chili to a simmer, then reduce the heat to low.
- Let it Mingle: Cover the pot and let the chili simmer for at least 1 hour, stirring occasionally. This long simmer is key for all the flavors to develop and meld together.
Part 3: Final Touches and Serving
- Check Consistency: After an hour, give the chili a good stir. If it’s thicker than you’d like, you can add a splash more broth or water.
- Serve Hot: Ladle the hot, hearty chili into bowls and serve with all your favorite classic chili toppings.
Tips for Perfect Pioneer Woman Chili
- What is Masa Harina? Masa harina is a traditional flour made from corn that has been treated with lime. It’s used to make corn tortillas and tamales. In chili, it acts as a unique thickener and adds a subtle, earthy corn flavor that is absolutely delicious. You can find it in the international aisle of most grocery stores.
- Don’t Rush the Simmer: The 1-hour simmer time is essential. It allows the chili to thicken properly and lets the flavors deepen into that rich, classic taste.
- The Best Toppings: This chili is the perfect canvas for toppings! Try shredded cheddar cheese, a dollop of sour cream, chopped red onion, fresh cilantro, sliced jalapeños, or Fritos corn chips for a classic Frito pie experience.
- Storage: Leftover chili is fantastic! The flavors get even better overnight. Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
The Famous Pioneer Woman Chili
A hearty, thick, and flavorful chili inspired by the Pioneer Woman’s famous recipe. Packed with ground beef, two types of beans, and the secret ingredient—masa harina—for an authentic texture and rich flavor.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Small mixing bowl
- Measuring Cups and Spoons
Ingredients
- 2 lbs lean ground beef (80/20)
- 4 cloves garlic, minced
- 16 oz tomato sauce
- 0.25 cup chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 pinch cayenne pepper, or to taste
- 2 tbsp masa harina
- 15 oz pinto beans, rinsed and drained
- 15 oz kidney beans, rinsed and drained
- 2 cups hot water or beef broth
Instructions
- In a large Dutch oven over medium-high heat, brown the ground beef until cooked through, breaking it apart with a spoon. Drain excess grease.
- Add minced garlic and cook for 1 minute until fragrant. Stir in chili powder, cumin, oregano, salt, and cayenne. Cook for 1 more minute to toast the spices.
- Stir in tomato sauce, pinto beans, and kidney beans until well combined.
- In a small bowl, whisk masa harina with hot water or broth until smooth. Pour into the chili and stir well.
- Bring chili to a simmer, reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
- Check consistency and add more broth if needed. Serve hot with desired toppings.
Notes
The masa harina adds both texture and a subtle earthy corn flavor that makes this chili stand out. It’s best simmered low and slow for at least an hour for maximum flavor.