We Made Ree Drummond’s Pioneer Woman Chili Recipe, and Yes, It’s Perfect
Lauren Habermehl
Few foods are as cozy, comforting and soul-warming as a large bowl of chili. As one of the reigning queens of comfort food, it should be no surprise that Ree Drummond (aka The Pioneer Woman) has created one of the most popular chili recipes on the internet.
Her Simple, Perfect Chili Recipe has hundreds of rave reviews, so we felt we should put this recipe to the test!
Keep reading to see how this Pioneer Woman chili comes together step by step (and how it compares to our most popular chili recipes).
The Pioneer Woman Chili Recipe
The Pioneer Woman Chili Ingredients
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
1 (8 ounce) can 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
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
Initial Thoughts
This Pioneer Woman chili recipe is without a doubt simple. It’s so simple, we have to admit that we’re a little skeptical of how it will turn out! When it comes to chili, we tend to love recipes that include several types of chilies, a complex blend of spices and one or more surprise ingredients like beer or cinnamon.
Editor’s Tip: If you’re not familiar with masa harina, it’s essentially a special corn flour. If you don’t have masa harina on hand, use finely ground cornmeal instead or omit it entirely. Just note that your chili will have a slightly thinner consistency.
Browning the Ground Beef
Pot Of Pioneer Woman Chili
This chili recipe starts out by browning the ground beef in a large pot with garlic. We opted to use a cast-iron Dutch oven, but a heavy-bottomed stock pot would also work well.
Once fully cooked, a blend of chili powder, cumin, oregano and salt is stirred into the beef along with tomato sauce.
Editor’s Tip: Since this chili has minimal spices and ingredients, it’s worth investing in a high-quality chili powder to get the most complex flavor. Here’s the best chili powder, according to our Test Kitchen experts.
This is where we felt this recipe took a left turn. Other top chili recipes typically add other additional ingredients at this stage, like beans, diced tomatoes or additional cooking liquids. Ree’s recipe, however, directs you to simply cover the pot and let the ground beef mixture simmer on low for one hour, adding 1/2 cup of water if the chili starts to look dry.
In our experience, the additional 1/2 cup of water wasn’t optional, it was necessary. After about 15 minutes of simmering, covered, the chili was starting to look VERY dry. However, adding a 1/2 cup of water rehydrated everything nicely for the remaining 45 minutes of cooking.
Making the Masa Harina
Masa Harina For Pioneer Woman Chili
Next, comes the masa harina, which is used to thicken the chili. We whisked it together in a measuring cup with 1/2 cup of water before stirring it into the chili.
From a thickening perspective, we didn’t feel that this chili needed to be thickened at this stage, because it was already fairly thick. However, we loved the subtle aroma that emerged after stirring in the masa harina.
To finish the chili, we stirred in two types of canned beans (pinto and kidney). Then, we let everything simmer for a final 10 minutes to help the flavors meld together.
The Final Verdict
Bowl Of Pioneer Woman Chili
Wow! Forgive us, Ree, we should have never doubted you. I mean, you live on a ranch with cowboys who basically have chili in their blood. This Simple, Perfect Chili is, well, perfect!
Letting the chili simmer for one hour with minimal cooking liquid really allowed the simple blend of spices to become super concentrated and infuse the tomato sauce and beef with tons of flavor.
We were also surprised by the level of heat in this chili. We expected it to be mild since no peppers or hot chilies are included in the recipe. However, we’d place this chili somewhere in the medium range when it comes to spice.
Overall, we give this recipe a glowing 5-star review!
Editor’s Tip: The chili powder you use will have a big impact on the spiciness of your chili. Not all chili powders are created equal. If you’re using a brand of chili powder for the first time, we suggest scaling back the chili powder to start, taste and add more to get the chili to your preferred level of heat.
Topping Ideas for Your Chili
Don’t forget the toppings! Ree suggests topping her Pioneer Woman chili with cheddar cheese, chopped onions, tortilla chips, and a squeeze of lime. Here are some of our other favorite chili toppings:
Can’t get enough Ree Drummond? Head to Walmart and pick up one of her beautifully designed Pioneer Woman kitchen products.
Our Most Unique Chili Recipes
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You’ll want to serve this with rolls or cornbread to soak up every delicious drop. Like more heat? Just use spicier versions of V8 juice and chili beans.—Cathy Bell, Joplin, Missouri
I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, was it amazing! I tried it on my family and everyone loved it. —Nancy Heishman, Las Vegas, Nevada
This recipe turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. —Claire Gallam, Alexandria, Virginia
Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. —Emmajean Anderson, Mendota Heights, Minnesota
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. —Marjol Burr Catawba, Ohio
This sweet potato chili is packed with flavor. Ground turkey lightens it, and sweet potato puree sneaks in a healthy dose of vitamin A. —Rachel Lewis, Danville, Virginia
A cup of chili is always a pleasant way to warm up on a cold day. This one has a combination of budget-friendly chuck steak and brats in a spicy broth. I like to serve it with a dollop of sour cream. —Betsy King, Duluth, Minnesota
Need to satisfy big, hearty appetites? Look no further than this Tex-Mex recipe with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California
My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. —Amelia Gormley, Ephrata, Pennsylvania
Here's proof that chili doesn't have to be red. I combined several recipes and changed flavors until the recipe was just right. Trust me, this one is a keeper. —Tina Barrett, Houston, Texas
What could be tastier on a cold winter day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! —Nancy Foust, Stoneboro, Pennsylvania
This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. —Lisa Humphreys, Wasilla, Alaska
Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California
This hearty chili with sausage, beef, beans and barley is perfect for the halftime food rush. People actually cheer when they see me coming with my slow cooker! —Barbara Lento, Houston, Pennsylvania
At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. —Courtney Stultz, Weir, Kansas
I've taken my mother's turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan
Years ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. —Taste of Home Test Kitchen
Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with cornbread or flour tortillas for a speedy meal. It's economical, too. —Karen Hunt, Bellvue, Colorado
Pizza and chili together—what could be better? Fill folks up at halftime when you set out bowls of this chili. —Jennifer Gelormino, Pittsburgh, Pennsylvania
My husband and I love this chili because it smells so good as it simmers in the slow cooker all day. I can't think of a better way to use up leftover brats. He can't think of a better way to eat them! —Katrina Krumm, Apple Valley, Minnesota
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen
For me, football, cool weather and chili just seem to go together. Whether I’m cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. —Chris Neal, Quapaw, Oklahoma
Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas
I thought the original version of this dish was fine. But my son can't get enough spice, so I added green chiles and other seasonings until I'd created a quick and easy chili he's wild about. —Carlene Bailey, Bradenton, Florida
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. —Theresa Baehr, Williamsburg, Michigan
In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are delicious rolled in tortillas and warmed up. It's so comforting to have a pot simmering when cold Kansas winds are blowing. —Michelle Beran, Claflin, Kansas
I like to use my homemade stewed tomatoes and pizza sauce in this recipe. It's the perfect chili—not too spicy. It's a cinch to whip up. —Sandy McKenzie, Braham, Minnesota
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. —Stephanie Rabbitt-Schappacher, West Chester, Ohio
Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. —Margie Shaw, Greenbrier, Arkansas
Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one. —Shannon Wright Erie, Pennsylvania
This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah
Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia
This chili may be already chock-full, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. —Richard Clements, San Dimas, California
My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. —Anthony Bolton, Bellevue, Nebraska
Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. —Julie Merriman, Cold Brook, New York
My friend Caroline Gray and I came up with this delicious slow-cooked chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St. Marys, Kansas
A dear neighbor gave me a pot of this delicious chili, and I asked for the recipe. The pork sausage is a nice change from the ground beef many chili recipes call for. —Janice Westmoreland, Brooksville, Florida
This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. —Laura Manning of Lilburn, Georgia
My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
Looking for a hearty but healthy chili for your crew? Well, look no further, Dorothy Muenzer serves this robust meal to her Perry, New York gang and they keep coming back more. Chock-full of ground turkey, white kidney beans and diced tomatoes, it's so full of flavor, your family won't even miss the ground beef!
The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. —Fred Lockwood, Plano, Texas
This third-generation hearty chili is a family favorite. It's a sweet and easy chili that's sure to warm up the whole family on those chilly fall nights. —Terri Keeney, Greeley, Colorado
My leftover pulled pork chili recipe is a busy cook's dream. Make it ahead and reheat later—it's even better the second day. —Peter Halferty, Corpus Christi, Texas
Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. —Diane Randazzo, Sinking Spring, Pennsylvania
