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Pioneer Woman Beef and Bean Chili

Pioneer Woman Beef and Bean Chili - recipe card
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This hearty chili features ground beef, kidney beans, and a rich, smoky tomato base with just the right amount of spice. It simmers on the stove until thick and deeply flavored, perfect for topping with cheese and sour cream.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 1 large green bell pepper, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound (85% lean) ground beef
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 (15-ounce) can diced tomatoes, with juices
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 cup beef broth (low sodium)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon brown sugar (optional, to balance acidity)
  • For serving: shredded cheddar cheese, sour cream, sliced green onions

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until the oil shimmers, then add the onion and bell pepper. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are softened and translucent, not browned.
  2. Add the garlic and cook for 1 minute until fragrant, stirring constantly to prevent it from burning—if it starts to stick, add a splash of broth.
  3. Increase the heat to medium-high and add the ground beef. Break it into pieces with a wooden spoon and cook for 8 to 10 minutes, stirring occasionally, until browned all over and cooked through. The beef should be in small crumbles with some crispy edges for texture.
  4. Reduce the heat to medium and add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir well and cook for 30 to 60 seconds until the spices are toasted and release their aromas—this blooms them for deeper flavor.
  5. Pour in the diced tomatoes with their juices and the tomato sauce. Scrape the bottom of the pot with a spatula to release any browned bits—do not skip this step, as the fond builds flavor.
  6. Stir in the kidney beans and beef broth. Increase the heat to high and bring the chili to a boil. As soon as it boils, reduce the heat to low and cover the pot with a tight-fitting lid.
  7. Simmer the chili gently over low heat for 20 minutes, stirring occasionally to prevent sticking. If the chili is bubbling too aggressively, lower the heat further to maintain a slow, steady simmer.
  8. After 20 minutes, taste the chili and adjust seasoning as needed. Stir in the brown sugar (if using) to round out the acidity of the tomatoes. Allow the chili to simmer uncovered for an additional 10 to 15 minutes over medium-low heat, stirring now and then, until it thickens to your liking—it should coat the back of a spoon.
  9. For the fullest flavor, remove the pot from heat and let the chili rest for 5 to 10 minutes. This allows the flavors to meld and makes the chili less piping hot when served.
  10. Serve immediately in bowls, garnished with shredded cheddar cheese, a dollop of sour cream, and sliced green onions.

Notes

Storage: Cool chili completely and store in an airtight container in the refrigerator for up to 4 days. Freezing: Transfer chili to freezer-safe containers, leaving 1/2 inch headspace, and freeze for up to 3 months. Reheat chilled chili in a saucepan over medium heat, stirring occasionally, until hot all the way through (about 165°F / 74°C). For frozen chili, thaw overnight in the refrigerator, then reheat as above. Chili thickens as it stands, so add a splash of water or broth when reheating if needed.

Nutrition

Keywords: beef and bean chili, pioneer woman chili, chili recipe, ground beef chili, kidney bean chili, hearty chili, stovetop chili, comfort food, one-pot meal, weeknight dinner, game day chili

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-and-bean-chili/