Pioneer Woman Crockpot Chili Recipe
This Pioneer Woman Crockpot Chili Recipe is exactly what you need. It is a thick, rich, and very filling dish.
Ingredients
- 2 pounds of lean ground beef.
- 1 large yellow onion chopped fine.
- 3 cloves of garlic minced well.
- 2 cans of pinto beans drained.
- 1 can of tomato sauce 15 oz.
- 1 can of diced tomatoes 14 oz.
- 3 tablespoons of chili powder.
- 1 teaspoon of ground cumin.
- 1/2 teaspoon of cayenne pepper.
- 1 teaspoon of kosher salt.
- 1/2 cup of warm water.
Instructions
Brown the beef
- Put the ground beef in a large skillet. Cook it over medium heat until brown.
Add the onion
- Throw the chopped onion into the meat skillet. Cook until the onion is soft and clear.
Drain the grease
- Carefully pour off the extra fat from meat. This keeps the chili from being too oily.
Move to the crockpot
- Put the meat and onions into the crockpot. Add the minced garlic on top of it.
Add the tomatoes
- Pour in the tomato sauce and diced tomatoes. Stir them into the beef until mixed well.
Add the beans
- Dump the drained pinto beans into the pot. You can use kidney beans if you prefer.
Mix the spices
- Add chili powder, cumin, salt, and cayenne pepper. Stir everything so the spices are even.
Add the water
- Pour in the warm water and stir again. This helps create a nice, thick sauce.
Slow cook it
- Put the lid on the crockpot now. Cook on low heat for about 6 hours.
Notes
- Brown the meat well: Do not skip the skillet step. It adds a deep, savory flavor to meat.
- Top with cheese: Add shredded cheddar and sour cream. This makes every bite very creamy and rich.
- Use fresh spices: Make sure your chili powder is fresh. Old spices can taste a bit dusty or flat.
- Add some crunch: Serve the chili with corn chips. The crunch makes the meal much more fun.
- Let it sit: Chili tastes even better the next day. The flavors settle and get much deeper over time.
- Adjust the heat: Add more cayenne for a spicy kick. Leave it out if you like it mild.