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Pioneer Woman Crock Pot Chili

Pioneer Woman Crock Pot Chili - recipe card
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This hearty, slow-cooked chili is packed with tender ground beef, creamy pinto and kidney beans, and a rich, smoky tomato base with just the right amount of heat. The low-and-slow method melds the spices into every bite, creating a thick, comforting bowl that’s perfect for game day or a cozy weeknight dinner.

Ingredients

Scale
  • 2 tbsp avocado oil
  • 1 lb ground beef (80/20)
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1 jalapeño, seeds and membranes removed, finely minced
  • 2 cloves garlic, minced (about 2 tsp)
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can kidney beans (dark red), drained and rinsed
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste

Instructions

  1. In a large skillet over medium-high heat, heat the avocado oil until shimmering. Add the ground beef in an even layer and let it sear without stirring for 2-3 minutes to develop a deep brown crust. Break it up with a wooden spoon and continue cooking until no pink remains, about 5-7 minutes more.
  2. Using a slotted spoon, transfer the browned beef to the slow cooker bowl, leaving 1 tablespoon of rendered fat in the skillet. This step prevents excess grease from diluting the chili flavor in the slow cooker.
  3. Reduce the heat to medium. Add the onion, bell pepper, and jalapeño to the same skillet. Cook, stirring frequently, for 4-5 minutes until the vegetables soften and the onions turn translucent. The moisture will deglaze the pan, lifting any browned bits from the bottom, which are packed with flavor.
  4. Add the minced garlic, chili powder, cumin, smoked paprika, cayenne, and dried oregano to the vegetables. Stir constantly for 30-60 seconds until the spices become fragrant, being careful not to burn them. This ‘blooming’ step intensifies their flavor.
  5. Pour in the fire-roasted tomatoes and tomato sauce, using a wooden spoon to scrape up any remaining browned bits from the skillet. Let the mixture come to a gentle simmer for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
  6. Add the raw beef broth, Worcestershire sauce, kosher salt, and black pepper to the slow cooker with the beef. Stir to combine everything thoroughly.
  7. Pour the simmered tomato-spice mixture into the slow cooker. Stir well to ensure the spices and beef are evenly distributed throughout the liquid.
  8. Add the drained pinto beans and kidney beans to the slow cooker. Gently stir to incorporate them without mashing them. If you prefer a thicker chili, you can skip a few beans and mash them against the side of the cooker before stirring them in (a classic chili trick).
  9. Cover the slow cooker and set it to LOW for 6-8 hours (or HIGH for 3-4 hours). Partially open the lid after the first 2 hours to check the consistency — you want it thick, not watery. If it’s too thin, leave the lid fully on for the last hour to allow moisture to evaporate.
  10. Once the chili is done, taste it and adjust seasoning with additional salt and pepper. For a deeper heat, you can add a pinch more cayenne. If you prefer a spicier chili, stir in a few drops of hot sauce.
  11. Allow the chili to rest for 10 minutes before serving. This resting period lets the flavors meld further and thickens the chili slightly as it cools.
  12. Ladle into bowls and serve with desired toppings such as shredded cheddar cheese, fresh cilantro, sour cream, or warm cornbread. For a low-carb option, serve over cauliflower rice.

Notes

Storage: Cool chili completely and store in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling (about 8-10 minutes). Alternatively, microwave individual portions in 30-second bursts, stirring in between, until hot. If reheating from frozen, microwave or reheat gently on the stovetop. For a richer flavor, make this chili a day ahead—it tastes even better after the flavors have had time to meld.

Nutrition

Keywords: crock pot chili, slow cooker chili, beef chili, Pioneer Woman, hearty chili, game day comfort food, easy slow cooker, weeknight dinner, bean chili, Tex-Mex inspired

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