Description
A comforting and flavorful chili recipe from The Pioneer Woman that features ground beef, tomato sauce, and a blend of spices simmered to perfection. This hearty chili includes kidney and pinto beans and is thickened with masa harina for a satisfying texture. It’s perfect for chilly evenings and served with classic toppings like shredded Cheddar cheese, sour cream, and tortilla chips.
Ingredients
Scale
Meat and Base
- 2 lbs. ground beef (80% lean)
- 2 cloves garlic, minced
- 8 oz. tomato sauce
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional for heat)
Thickener
- 1/4 cup masa harina (or substitute with cornmeal, flour, or cornstarch for texture)
Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Optional for Instant Pot Version
- 1 can (14.5 oz) diced tomatoes with juice
Toppings
- Shredded Cheddar cheese
- Lime wedges
- Sour cream
- Tortilla chips or Fritos
- Diced green onions
Instructions
- Brown the Beef: In a large pot over medium heat, cook and crumble the ground beef until browned. Drain excess grease to prevent the chili from becoming greasy.
- Add Garlic and Tomato Sauce: Stir in the minced garlic and tomato sauce, cooking for about 1 minute to release the garlic’s aroma and blend flavors.
- Add Spices and Simmer: Mix in chili powder, cumin, oregano, salt, and cayenne pepper. Stir everything together, reduce heat to low, cover the pot, and let the chili simmer for 1 hour, stirring occasionally. If it gets too thick, add 1/2 cup water as needed to maintain a good consistency.
- Incorporate Masa Harina: In a small bowl, mix masa harina with 1/2 cup water until smooth, then stir this mixture into the chili. Add more masa or water until you reach your preferred thickness and texture.
- Add Beans and Final Simmer: Stir in the drained kidney and pinto beans, cooking the chili for an additional 10 minutes to warm the beans through and meld all flavors.
- Serve with Toppings: Spoon chili into bowls and offer shredded Cheddar cheese, sour cream, tortilla chips or Fritos, lime wedges, and diced green onions as toppings for added flavor and texture.
Notes
- You can substitute masa harina with cornmeal, flour, or cornstarch if unavailable.
- Adjust the cayenne pepper to control the spiciness level to your preference.
- To make this recipe in an Instant Pot, add one can of diced tomatoes with juice along with the tomato sauce and follow pressure cooking instructions accordingly.
- Simmering longer will deepen the flavor, so feel free to cook for an extra 30 minutes if time permits.
- Serve with cornbread or a green salad for a complete meal.
