Pioneer Woman Beef And Bean Chili

Pioneer Woman Beef and Bean Chili is made with ground beef, garlic, tomato sauce, chili powder, and kidney and pinto beans. This Beef and Bean beef chili recipe creates a delicious dinner that takes about 2 hours to prepare and can serve up to 8 people.

Ingredients Needed:

• 4 lb ground beef
• 6 garlic cloves, minced
• 2 cans (8 ounces each) tomato sauce
• 1 can (6 ounces) tomato paste
• ¼ cup chili powder (plus more to taste)
• 2 tsp ground cumin
• 2 tsp ground oregano
• 2 tsp kosher salt (plus more to taste)
• ½ tsp cayenne pepper (plus more to taste)
• 4 cans (15 ounces each) kidney and pinto beans, drained and rinsed
• ½ cup masa harina (or regular cornmeal)
• Shredded cheddar cheese, crumbled bacon, and sliced jalapeños (for topping)

How To Make This Beef And Bean Chili:

1. Brown the Beef: In a large heavy pot, brown the ground beef with the minced garlic until fully cooked. Drain off most of the excess fat, leaving a small amount for flavor.
2. Add Seasonings and Simmer: Add tomato sauce, tomato paste, chili powder, cumin, oregano, salt, and cayenne pepper. Stir well, then cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the chili looks too dry, add up to 1½ cups of water.
3. Stir in Beans and Thicken: Stir the drained beans into the chili. In a small bowl, mix the masa harina with ½ cup of water until smooth, then stir it into the chili. Let it simmer for another 10 minutes to thicken. Taste and adjust seasonings if needed.
4. Serve and Top: Serve with shredded cheddar cheese, crumbled bacon, and sliced jalapeños on top.

Recipe Tips

• Drain the excess fat: After browning the beef, drain most of the fat but leave a little for flavor and moisture.
• Keep an eye on the liquid: During simmering, if the chili looks too dry, add a bit of water to prevent it from sticking or burning.
• Stir masa harina carefully: Make sure the masa harina is fully dissolved in water before adding to avoid clumps in your chili.
• Adjust the seasoning: Taste the chili before serving and adjust the chili powder, salt, or cayenne pepper as needed for the perfect flavor.
• Simmer for a rich flavor: Don’t rush the simmering time – letting the chili cook slowly will allow the flavors to fully develop.

How To Store & Reheat Leftovers

Storing in the Fridge: Place the chili in an airtight container and store it in the fridge for up to 4 days.

Freezing: Allow the chili to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.

Reheating: Reheat on the stovetop over medium heat until thoroughly heated, stirring occasionally. You may need to add a little water to loosen the chili if it’s too thick.

Nutrition Facts

• Calories: 894
• Fat: 47 g
• Saturated fat: 18 g
• Trans fat: 3 g
• Cholesterol: 161 mg
• Sodium: 1426 mg
• Carbohydrates: 47 g
• Fiber: 14 g
• Sugar: 6 g
• Protein: 57 g

Try More Pioneer Woman Recipes:

• Braised Beef Brisket
• Slow Cooker Corned Beef And Cabbage
• Beef Stew With Root Vegetables
• Beef Enchilada Casserole

Pioneer Woman Beef And Bean Chili

Author: Mohamed Shili Cooking Method:Stovetop Simmering Cuisine:American Courses:Dinner Recipe Keys: B Beef Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 30 minutesRest time: minutesTotal time:2 hours Servings:8 servingsCalories:894 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Beef and Bean Chili is made with ground beef, garlic, tomato sauce, chili powder, and kidney and pinto beans. This Beef and Bean beef chili recipe creates a delicious dinner that takes about 2 hours to prepare and can serve up to 8 people.

Ingredients

• 4 lb ground beef
• 6 garlic cloves, minced
• 2 cans (8 ounces each) tomato sauce
• 1 can (6 ounces) tomato paste
• ¼ cup chili powder (plus more to taste)
• 2 tsp ground cumin
• 2 tsp ground oregano
• 2 tsp kosher salt (plus more to taste)
• ½ tsp cayenne pepper (plus more to taste)
• 4 cans (15 ounces each) kidney and pinto beans, drained and rinsed
• ½ cup masa harina (or regular cornmeal)
• Shredded cheddar cheese, crumbled bacon, and sliced jalapeños (for topping)

Instructions

1. Brown the Beef: In a large heavy pot, brown the ground beef with the minced garlic until fully cooked. Drain off most of the excess fat, leaving a small amount for flavor.
2. Add Seasonings and Simmer: Add tomato sauce, tomato paste, chili powder, cumin, oregano, salt, and cayenne pepper. Stir well, then cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the chili looks too dry, add up to 1½ cups of water.
3. Stir in Beans and Thicken: Stir the drained beans into the chili. In a small bowl, mix the masa harina with ½ cup of water until smooth, then stir it into the chili. Let it simmer for another 10 minutes to thicken. Taste and adjust seasonings if needed.
4. Serve and Top: Serve with shredded cheddar cheese, crumbled bacon, and sliced jalapeños on top.

Notes

• Drain the excess fat: After browning the beef, drain most of the fat but leave a little for flavor and moisture.
• Keep an eye on the liquid: During simmering, if the chili looks too dry, add a bit of water to prevent it from sticking or burning.
• Stir masa harina carefully: Make sure the masa harina is fully dissolved in water before adding to avoid clumps in your chili.
• Adjust the seasoning: Taste the chili before serving and adjust the chili powder, salt, or cayenne pepper as needed for the perfect flavor.
• Simmer for a rich flavor: Don’t rush the simmering time – letting the chili cook slowly will allow the flavors to fully develop.

Keywords:Pioneer Woman Beef And Bean Chili