Hearty One-Pot Pioneer Woman Chili

This hearty one-pot Pioneer Woman chili is the kind of dinner that makes everyone stop and ask for the recipe.

It comes together in about 45 minutes with ground beef, beans, and a rich, smoky spice blend, and it’s even better the next day.

Why This Chili Sticks Around

I’ve made a lot of chili over the years, and this is the version I keep coming back to. The beef gets deeply browned, the spices bloom in the fat, and a spoonful of masa harina gives it a subtle thickness without making it heavy.

It’s the kind of chili that tastes like you fussed over it all day, but you didn’t. That makes it a permanent part of my cold-weather rotation.

Ingredients

• 1 lb ground beef (80/20): the fat keeps the chili rich and moist
• 1 medium yellow onion, diced: any color works, but yellow adds a nice sweetness
• 3 garlic cloves, minced: fresh gives the best punch
• 2 tbsp chili powder: the backbone of the spice – use a good one
• 1 tsp ground cumin: toasty and warm
• 1 tsp smoked paprika: adds a subtle smoky depth
• 1 (28 oz) can crushed tomatoes: whole tomatoes pulsed in the blender are fine too
• 2 cups beef broth: low-sodium lets you control the salt
• 2 tbsp tomato paste: concentrated tomato flavor
• 1 (15 oz) can kidney beans, drained and rinsed: pinto or black beans work great as well
• 2 tbsp masa harina: the secret to a velvety texture; see substitutions if you don’t have it
• Salt and freshly ground black pepper: season at the end
• Shredded cheddar, sour cream, sliced jalapeños: for serving

Variations / Substitutions

• Make it with ground turkey: use 93/7 lean ground turkey and add 1 tbsp vegetable oil when browning so it doesn’t dry out.
• Swap the beans: black beans, pinto beans, or even a can of chili beans (with their liquid) all taste great here.
• Dial up the heat: stir in a minced chipotle pepper in adobo sauce along with the spices, or add a pinch of cayenne.
• Go dairy-free: skip the sour cream and cheese on top, or use plant-based alternatives.
• No masa harina: whisk 1 tbsp cornstarch into 2 tbsp cold water instead and stir it in at the end.

If you love this chili, try our Hearty Beef Stew.

How to Make Hearty One-Pot Pioneer Woman Chili

Step 1: Brown the Beef

Heat a large Dutch oven or heavy pot over medium-high heat. Crumble in the 1 lb ground beef and cook, breaking it up with a spoon, until deeply browned, about 6 to 8 minutes.

You want those dark crusty bits on the bottom of the pot. That’s where the chili gets its meaty backbone. Using a slotted spoon, transfer the beef to a plate, leaving a little fat in the pot.

Step 2: Sauté the Onion and Garlic

Reduce the heat to medium. Add the 1 diced onion and cook until soft and translucent, about 5 minutes, scraping up any browned bits from the bottom. Stir in the 3 minced garlic cloves and cook just until fragrant, 1 minute more.

The onion will take on a golden edge, and your kitchen will smell fantastic. Be careful not to let the garlic burn; once it does, it turns bitter and you can’t undo it.

Step 3: Bloom the Spices

Sprinkle in the 2 tbsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika. Stir constantly for about 30 seconds to a minute, until the spices deepen in color and smell toasty.

This quick step wakes up the spices and builds a deep, layered flavor that simmering alone won’t achieve. If you skip it, the chili will taste flat.

Step 4: Simmer the Chili

Return the browned beef to the pot, along with any juices that collected on the plate. Pour in the 28 oz can of crushed tomatoes, 2 cups beef broth, and 2 tbsp tomato paste. Stir in the drained and rinsed 15 oz can of kidney beans. Bring the chili to a gentle boil, then reduce the heat to low and let it simmer, partially covered, for 25 minutes, stirring occasionally.

The chili will darken and thicken slightly. Give it a taste and season with salt and pepper. The long, slow simmer lets the flavors come together and the beef get tender.

Step 5: Thicken and Serve the Chili

In a small bowl, mix the 2 tbsp masa harina with 3 tbsp warm water to form a smooth paste. Stir the paste into the chili and let it simmer uncovered for 5 more minutes. The chili will take on a velvety, spoon-coating texture.

Ladle the chili into bowls and top with shredded cheddar, a dollop of sour cream, and sliced jalapeños if you like. Serve with warm cornbread alongside.

A Few Tips Before You Start

• Use a heavy-bottomed pot like a Dutch oven: to prevent scorching during the long simmer.
• If you like a smoother chili, mash some of the beans against the side of the pot before adding the masa.
• Don’t rush the simmer – 25 minutes is the minimum, but an extra 10 minutes only deepens the flavor.
• For a spicier kick, add a minced chipotle pepper in adobo sauce along with the spices.
• Taste for salt at the very end – the broth and canned tomatoes already contain sodium, and you can easily oversalt early on.

Need a bigger pot? Here’s how to scale it:

Storing and Reheating Leftovers

Refrigerate: Store in an airtight container for up to 4 days. The flavors will deepen overnight and the chili will taste even better.

Reheat: Warm gently on the stovetop over low heat, adding a splash of broth if it’s too thick, or microwave individual portions in 1-minute bursts, stirring between each.

What to Serve With This Chili

A pan of cornbread is the classic choice; its slight sweetness balances the smoky heat. For crunch, crumble some tortilla chips on top or serve with a stack of warm flour tortillas. A simple green salad with a tangy vinaigrette cuts through the richness.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Yes. Brown the beef and onions first, then transfer everything except the masa to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir the masa paste in during the last 30 minutes.

Is this chili spicy?

Not very. It has a mild warmth from the chili powder and smoked paprika, but it’s more smoky than hot. You can add cayenne or chipotle to taste.

Can I substitute dried beans for canned?

Absolutely. Soak 1 cup dried kidney beans overnight, then cook them until tender (about 45 minutes) before adding to the chili. Or use 3 cups of cooked beans instead of the canned.

My chili is too thin; how do I thicken it without masa?

Let it simmer uncovered for an extra 10 to 15 minutes, or mash some of the beans against the side of the pot. You can also stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and let it bubble for a minute.

Pioneer Woman Chili Recipe

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef (80/20)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 tbsp masa harina
• Salt and freshly ground black pepper
• Shredded cheddar, sour cream, sliced jalapeños, for serving

Method

 

1. Brown the ground beef in a Dutch oven over medium-high heat until deeply browned, about 6 to 8 minutes. Transfer the beef to a plate, leaving some fat in the pot.
2. Reduce the heat to medium, add the onion, and cook until soft, about 5 minutes. Add the garlic and cook 1 minute more.
3. Stir in the chili powder, cumin, and smoked paprika and cook, stirring, for about 30 seconds to 1 minute until fragrant.
4. Return the beef to the pot and add the crushed tomatoes, beef broth, tomato paste, and kidney beans. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 25 minutes, stirring occasionally. Season with salt and pepper.
5. In a small bowl, mix the masa harina with 3 tbsp warm water to make a smooth paste. Stir the paste into the chili and simmer uncovered for 5 more minutes, until slightly thickened. Ladle into bowls and top with cheddar, sour cream, and jalapeños if desired.

Notes

This chili tastes even better the next day. It freezes well for up to 3 months — thaw overnight in the fridge. If you prefer a thinner chili, you can skip the masa step or reduce the amount.