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Pioneer Woman Cheeseburger Chili

Pioneer Woman Cheeseburger Chili - recipe card
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A hearty, stovetop chili that tastes just like a cheeseburger in a bowl—rich with seasoned ground beef, a medley of beans, and a melted cheddar finish. Smoky, tangy, and satisfying, this is comfort food that brings the whole family to the table.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large onion, finely diced (about 1 cup)
  • 1 green bell pepper, seeded and finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 lb lean ground beef (90% lean)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) diced tomatoes with juices
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard (or Dijon, for extra tang)
  • 1 cup shredded sharp cheddar cheese, for serving
  • Optional toppings: sliced jalapeños, chopped red onion, sour cream

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell pepper; cook, stirring occasionally, until softened and translucent, about 5 minutes. The vegetables should be fragrant but not browned.
  2. Add the minced garlic and cook for another minute until aromatic, stirring constantly to avoid burning. The garlic should turn fragrant but not brown, which would make it bitter.
  3. Increase heat to medium-high and add the ground beef. Break it apart with a wooden spoon and cook until browned, about 8 minutes. Stir occasionally to ensure even browning. You want some caramelized bits on the bottom of the pot for extra flavor—do not stir too often.
  4. Once the beef is fully browned, drain off excess fat if there is more than 2 tablespoons (lean beef may not need draining). Return pot to medium heat.
  5. Add chili powder, cumin, smoked paprika, cayenne (if using), kosher salt, and black pepper. Stir to coat the beef and vegetables evenly. Cook for 1 minute to bloom the spices, which enhances their flavor.
  6. Pour in the tomato sauce, diced tomatoes with their juices, beef broth, Worcestershire sauce, and yellow mustard. Stir well to combine, scraping up any browned bits from the bottom of the pot—this deglazes the pan and incorporates flavor.
  7. Bring the chili to a simmer over medium-high heat. Once bubbling, reduce heat to low and let it simmer gently, uncovered, for 15 minutes. Stir occasionally to prevent sticking. The chili should thicken slightly as it cooks.
  8. Add the drained and rinsed kidney beans and black beans. Stir gently to combine, being careful not to mash the beans. Continue simmering for another 10 minutes to allow flavors to meld and beans to heat through.
  9. Taste the chili and adjust seasoning with more salt and pepper if needed. The heat level can be tempered with a pinch of sugar or extra mustard if too spicy.
  10. Ladle the chili into bowls. Top each with a generous handful of shredded cheddar cheese, letting it melt. Add optional toppings like jalapeños or red onion if desired.
  11. Serve hot with crackers or crusty bread. Enjoy the rich, beefy, cheesy goodness.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool chili completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a saucepan over medium heat, stirring often, or in the microwave in 1-minute intervals until piping hot (165°F / 74°C).

Nutrition

Keywords: cheeseburger chili, pioneer woman cheeseburger chili, ground beef chili, American chili, one-pot chili, stovetop chili, weeknight dinner, comfort food, chili with beans, cheesy chili

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cheeseburger-chili-recipe/