Ree Drummond's Simple Perfect Chili — Pioneer Woman's Exact Recipe with Masa
Ree's signature chili uses masa harina as a secret thickener, giving the broth a stew-like body with subtle corn tang. Simple enough for a weeknight, crowd-pleasing enough for game day.
per serving
Frequently Asked Questions
What makes Ree Drummond's chili "simple perfect"?
The name comes from Ree Drummond's own recipe — it's built to be genuinely simple (browned beef, a handful of pantry spices, beans) while hitting the balance people want from a classic chili. The one non-obvious touch that elevates it is masa harina, which thickens the pot and adds a subtle corn flavor, giving it a stew-like body without anything fussy.
Why does this chili use masa harina?
Masa harina — the same corn flour used for tortillas and tamales — is stirred in as a slurry near the end to thicken the chili. It does two things at once: it gives the broth a richer, stew-like body, and it adds a gentle, toasty corn flavor that's a signature of Texas-style chili. It's the "secret" that sets this version apart from a standard ground-beef chili.
How much masa harina do I add, and how?
Mix about 2 tablespoons of masa harina with a little water into a smooth slurry, then stir it into the simmering chili and cook until it thickens — just a few minutes. Adding it as a slurry (rather than dry) keeps it from clumping. If you want it thicker, add a bit more; if you have none, a cornstarch slurry works in a pinch, though you'll miss the corn flavor.
Can I make this chili ahead of time?
Yes — like most chili, it's even better the next day once the flavors meld. Make it a day ahead, cool, and refrigerate; reheat gently, and add a splash of water or broth if it's thickened too much. It also freezes well for up to three months.
Tips
- Two beans (pinto + kidney) give a nice mix of texture; use whatever you have.
- The cayenne makes it warm but not hot — adjust to your table.
- Classic toppings: shredded cheddar, diced onion, sour cream, and Fritos or saltines.
Chiles in this recipe
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