Description
This hearty and flavorful chili from The Pioneer Woman is perfect for a cozy meal. Packed with ground beef, beans, and a rich tomato-based sauce, it’s a simple and satisfying dish for family dinners or game day gatherings.
Ingredients
Scale
- 2 pounds ground beef
- 2 cloves garlic, chopped
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1/4 cup masa harina (corn flour)
- 1/2 cup water (for masa harina)
Optional Toppings:
- Shredded cheddar cheese
- Chopped onions
- Sour cream
- Lime wedges
- Tortilla chips
Instructions
- Brown the Beef:
- Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Add Garlic and Seasonings:
- Stir in the chopped garlic and cook for 1 minute. Add the tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper. Mix well to coat the beef.
- Simmer:
- Reduce the heat to low, cover, and simmer the chili for 1 hour, stirring occasionally. If the chili becomes too thick, add up to ½ cup water to reach your desired consistency.
- Thicken with Masa Harina:
- In a small bowl, mix the masa harina with ½ cup water until smooth. Gradually stir this mixture into the chili to thicken it.
- Add Beans:
- Stir in the kidney beans and pinto beans. Simmer for an additional 10-15 minutes to allow the flavors to meld.
- Serve:
- Ladle the chili into bowls and garnish with your favorite toppings like shredded cheese, chopped onions, and a squeeze of lime.
Notes
- For added depth of flavor, substitute the ground beef with ground turkey or a mix of beef and pork.
- Adjust the spice level by increasing or reducing the cayenne pepper or adding a dash of hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.