Description
This Hearty Pioneer Woman Chili is a robust and comforting dish featuring a combination of ground beef and pork, seasoned with a blend of chili powder, cumin, paprika, and oregano. Loaded with three types of beans, crushed tomatoes, corn, and a hint of cocoa powder for depth, this chili simmers slowly to develop rich, savory flavors. Perfect for a cozy dinner, it’s served with shredded cheese, sour cream, and chopped green onions for a classic finish.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup corn kernels (fresh or frozen)
Spices and Seasonings
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsweetened cocoa powder (optional)
Canned Goods
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
Additional
- 1-2 cups beef broth (adjust for desired thickness)
- Shredded cheese, sour cream, and chopped green onions for serving
Instructions
- Heat the oil: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat to prepare for sautéing.
- Sauté onions: Add the diced onion and cook for 5-7 minutes until translucent and softened, releasing their sweetness.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn it.
- Brown the meats: Add the ground beef and ground pork to the pot, breaking it apart with a wooden spoon as it cooks for 8-10 minutes until browned and no longer pink.
- Drain excess fat: Carefully drain any excess fat from the pot to avoid greasiness, leaving the flavorful browned bits behind.
- Season the mixture: Sprinkle in chili powder, ground cumin, paprika, oregano, salt, and black pepper. Stir well to evenly coat the meat and onions with the spices.
- Add tomatoes: Pour in the crushed tomatoes and stir to combine with the meat and spices.
- Add beans and liquids: Stir in the kidney beans, black beans, pinto beans, beef broth, Worcestershire sauce, apple cider vinegar, and corn kernels to build the chili base.
- Add cocoa powder (optional): If desired, add the unsweetened cocoa powder now to deepen the flavor profile and stir until evenly mixed.
- Simmer the chili: Bring the mixture to a gentle simmer, reduce the heat to low, cover, and let cook for at least 30 minutes, stirring occasionally to meld the flavors. For even richer flavor, simmer for 1-2 hours.
- Adjust seasoning and consistency: Taste the chili and add more salt, pepper, or beef broth as needed to adjust seasoning and thickness.
- Serve: Ladle hot chili into bowls and garnish with shredded cheese, sour cream, and chopped green onions for a classic, delicious finish.
Notes
- The unsweetened cocoa powder is optional but adds a subtle rich depth to the chili’s flavor.
- Simmering time can be extended up to 2 hours for a more developed taste.
- Adjust beef broth amount based on preferred chili thickness.
- Use fresh or frozen corn kernels depending on availability.
- Drain and rinse canned beans to reduce sodium and improve texture.
