In a recent search for new dinner ideas, I was thrilled to come across Ree Drummond’s Simple, Perfect Chili recipe. It’s a simple, easy one-pot meal (which means fewer dirty dishes) and seemed like something that my whole family would be into. What’s not to love?
To see how this recipe would play with my crew, I headed to the kitchen to give it a try. After reading the recipe, I was pretty certain that the "simple" promise in the recipe title would prove true, but would this dish be "perfect" for my family? Read on for all the details of my recipe test, plus everything you need to know to make this dish at home.
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What Are People Saying About the Pioneer Woman's 'Simple, Perfect Chili'?
Courtesy Korin Miller
“Very fast and tasty,” one wrote. “Family loved the recipe,” another said. Several shared that this has become a staple recipe for them, with many reviewers saying that they've been making the recipe for years.
While most reviewers had nothing but good things to say about this recipe, I noticed several others flagged one issue I came across, too. (Keep reading for more on that.)
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Ingredients Needed for the Pioneer Woman's Chili
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After that, it's all about the toppings, which are customizable, of course. Ree suggests shredded cheddar cheese, chopped onions, tortilla chips and lime wedges, but use what you like. Related: How to Make Chili 10x Better, According to My Chef-Husband
How To Make the Pioneer Woman's Chili
If you’ve made chili before, a lot of this recipe will feel familiar. (You can find the full version at Food Network’s website.)
Courtesy Korin Miller
To start, brown the ground beef and garlic in a large pot over medium heat. Once the beef is fully browned, drain off the excess fat and put the meat back into the pot. Add the tomato sauce, chili powder, cumin, oregano, salt and cayenne and give everything a good stir.
Courtesy Korin Miller
After an hour, mix the masa harina with some water to create a slurry (like a paste, but more liquid). Add this mixture to the chili, stir it well and adjust the seasonings based on your personal taste.
Courtesy Korin Miller
Add the beans and let the chili simmer until it's thickened and the beans are heated through, which should take about 10 minutes.
Courtesy Korin Miller
Related: I Tried Ina Garten’s Chicken Chili and It’s the Coziest Winter Comfort Meal
The Pioneer Woman's 'Simple, Perfect Chili': My Honest Thoughts
Courtesy Korin Miller
But I noticed something in the recipe that didn’t seem right, and I even checked with my husband (who is a chef) to make sure I wasn’t overthinking things. The recipe calls for 2 pounds of ground beef, along with plenty of beans, but only asks you to add an 8-ounce can of tomato sauce.
Drummond does say that you can add ½ cup of water to the mixture if it becomes dry, but you’d need to do this from the start and keep adding water in order to prevent the meat from drying out and burning. You’ll also risk diluting the flavors if you go that route.
The tomato sauce issue aside, this chili is delicious, and adding additional tomato sauce is an easy enough tweak to make. The shining star is really the masa harina, which infuses a corn flavor into the dish. It tastes like you’re eating the chili with corn chips or even cornbread, and it's a flavor combo that works incredibly well. It also doesn't hurt that this dish is packed with protein and fiber, too.
As a final note, it’s worth pointing out that this recipe yields a really big pot of chili, so you’ll likely have leftovers. Luckily, the chili stores and reheats well. Like most chili recipes, the flavors are even more delicious once they've had some time to mix and meld.
Related: I Tried 10 Cornbread Mixes and the Winner Tasted Just Like Homemade
3 Tips for Making This Chili
Courtesy Korin Miller
You’ll likely end up with burnt meat if you try to simmer the mixture for an hour with only the amount of tomato sauce that’s recommended. You can add more canned tomato sauce or, if you don’t have any on-hand, dump in a little beef or chicken stock or even some marinara sauce. (Water would work too, but keep in mind that it might dilute the flavor.)
2. Experiment with the seasoning
3. Consider veggies
Chili purists might not love this idea, but veggies like corn, zucchini, sweet potatoes or mushrooms would all be tasty in this chili (and add a nutritional boost). You could even toss in some spinach right at the end for a pop of green.
Related: I Tried Ina Garten's Super Simple Meatloaf and It's an Instant Classic
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