The Pioneer Woman Chili

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 20 minutes

Ingredients

2 lbs. ground beef (80% lean)

2 cloves garlic (diced)

8 oz. tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa harina (white or yellow)

15 oz. kidney beans (drained and rinsed)

15 oz. pinto beans (drained and rinsed)

14 ½ oz. diced tomatoes (Instant Pot version only)

Shredded Cheddar

Lime Wedges

Sour Cream

Tortilla Chips or Fritos

Diced Green Onions

Directions

Stove Top

Cook and crumble the ground beef in a large pot over medium heat until browned.

Drain excess grease.

Add the garlic and tomato sauce, cook for 1 minute.

Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.

Stir to combine. Decrease heat to low.

Cover and let simmer for 1 hour, stirring occasionally.

Note: If the meat seems too dry after an hour, add water ½ cup of water.

Combine the masa harina with ½ cup water in a small bowl. Stir to combine. Add to the chili.

Add more masa and/or water until preferred consistency is obtained.

Add the drained and rinsed beans. Simmer for 10 minutes.

Serve with desired garnishes and cornbread!

Crock Pot

Cook and crumble the ground beef in a large pot (or stove-top safe crock pot) over medium heat until browned.

Drain excess grease.

Add the garlic and tomato sauce, cook for an additional minute.

Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.

Stir to combine. Transfer to the Crock Pot.

Combine the masa harina with ½ cup water in a small bowl. Stir to combine.

Stir in the masa mixture into the Crock Pot. Add the beans and stir gently to combine.

Heat on low for 4 hours, or all day!

At any point you can add more masa and/or water until preferred consistency is obtained.

Instant Pot

Note: For the Instant Pot Method, use 14.5 ounces of diced tomatoes with the juice.

Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned. Drain excess grease.

Add the garlic and tomato sauce, cook for an additional minute.

Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.

Combine the masa harina with ½ cup water in a small bowl. Stir to combine.

Add the masa mixture, diced tomatoes with juices, and the kidney/pinto beans to the Crock Pot and stir gently to combine.

Optional: Add additional water and/or masa mixture to achieve preferred consistency.

Close the lid and ensure the pressure valve is shut. Set the Instant Pot to the Chili/Beans setting and heat for 20 minutes.

Flip the quick release valve or let the steam escape naturally. Serve with preferred garnishes!

Nutrition

• Calories: 613 kcal
• Total Fat: 32 g
• Saturated Fat: 12 g
• Cholesterol: 107 mg
• Sodium: 734 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 14 g
• Total Sugars: 2 g
• Protein: 40 g