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The Pioneer Woman Chili
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Pioneer Woman-Inspired Chili

This bold and comforting chili features seasoned ground beef, hearty beans, and a rich tomato base thickened with masa harina for a Southwest touch. Whether you simmer it on the stove, slow-cook it in a Crock Pot, or whip it up in an Instant Pot, it’s a cozy and crowd-pleasing meal packed with flavor and perfect for toppings like cheese, sour cream, and chips.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 6
Calories: 613kcal

Ingredients

  • 2 lbs ground beef 80% lean
  • 2 cloves garlic minced
  • 8 oz tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup masa harina white or yellow
  • 15 oz kidney beans drained and rinsed
  • 15 oz pinto beans drained and rinsed
  • Instant Pot only 14.5 oz diced tomatoes, with juice

Optional Toppings:

  • Shredded cheddar cheese
  • Sour cream
  • Lime wedges
  • Tortilla chips or corn chips
  • Chopped green onions

Instructions

  • Stove Top Method
  • In a large pot over medium heat, cook ground beef until browned. Drain excess grease.
  • Stir in garlic, tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper.
  • Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Add ½ cup water if needed.
  • In a small bowl, mix masa harina with ½ cup water, then stir into the chili. Cook for 5 minutes.
  • Add kidney and pinto beans, stir to combine, and simmer for another 10 minutes.
  • Serve hot with desired toppings.
  • Crock Pot Method
  • In a pan or stove-safe Crock Pot insert, brown ground beef over medium heat and drain grease.
  • Transfer beef to Crock Pot. Stir in garlic, tomato sauce, chili powder, cumin, oregano, salt, cayenne, and masa harina mixed with ½ cup water.
  • Add beans and stir. Cover and cook on LOW for 4–6 hours, stirring occasionally.
  • Serve with toppings of your choice.
  • Instant Pot Method
  • Set Instant Pot to Sauté and brown the ground beef. Drain grease.
  • Stir in garlic, tomato sauce, spices, masa harina mixed with ½ cup water, diced tomatoes (with juice), and beans.
  • Seal the lid and set to the Chili/Beans setting (or manual high pressure) for 20 minutes.
  • Allow for natural or quick pressure release. Serve with your favorite garnishes.
  • Notes
  • You can substitute masa harina with cornmeal, flour, or a cornstarch slurry.
  • This chili is even better the next day—store in the fridge for up to 4 days or freeze for up to 3 months.
  • Serve with cornbread, rice, or tortilla chips for a complete meal.