Miranda Lambert’s Famous Chili Recipe

Introduction

This hearty chili recipe is inspired by Miranda Lambert’s famous version, perfect for warming up any day. Packed with two types of ground meat, bold spices, and optional beans, it’s a satisfying meal that’s easy to make and full of flavor.

Ingredients

• 2 lbs ground beef
• 1 lb ground chuck
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 1 white onion, chopped
• 1 jalapeno, diced
• 1 (28 oz) can diced tomatoes
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 1/2 teaspoons hot pepper sauce (like Tabasco)
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 2 1/2 teaspoons freshly ground black pepper
• 1 (15 oz) can pinto beans, undrained (optional)

For serving:

• Cheese
• Onions
• Sour cream
• Cilantro
• Fritos

Instructions

1. Step 1: In a large skillet, cook the ground beef and ground chuck in batches if necessary, breaking the meat apart with a wooden spoon as it cooks. This should take about 5–7 minutes. Once browned, set the meat aside.
2. Step 2: In a large stockpot over medium-high heat, heat the olive oil. Add the yellow onion, white onion, and diced jalapeno. Sauté for 3–5 minutes until softened.
3. Step 3: Add the browned meat back to the pot along with the canned diced tomatoes, diced tomatoes with green chiles, hot pepper sauce, chili powder, cumin, garlic powder, salt, and black pepper. Stir well to combine.
4. Step 4: Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 3 hours, stirring occasionally.
5. Step 5: If using, add the undrained pinto beans to the pot and continue to simmer on low for an additional hour to deepen the flavors.
6. Step 6: Taste and adjust seasoning with salt and pepper as needed. Serve hot with your choice of cheese, onions, sour cream, cilantro, and Fritos for topping.

Tips & Variations

• For a milder chili, remove the seeds from the jalapeno or substitute with a green bell pepper.
• Add a splash of beer or a bit of dark brown sugar to balance the acidity of the tomatoes.
• Use dried beans soaked overnight instead of canned for a different texture, but increase cooking time accordingly.
• Try topping with avocado slices or serving alongside cornbread for a classic pairing.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add beans during the last hour of cooking.

What can I use instead of pinto beans?

If you prefer, you can substitute black beans, kidney beans, or omit beans altogether for a meat-only chili.

Miranda Lambert’s Famous Chili Recipe

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★★★★★

4.4 from 50 reviews

Miranda Lambert’s Famous Chili is a rich and hearty dish combining a blend of ground beef and chuck with bold spices, diced tomatoes, and optional pinto beans. Slow-simmered to develop deep flavors, it is perfect for a comforting meal served with classic chili toppings like cheese, onions, sour cream, cilantro, and Fritos.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 4 hours 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs ground beef
• 1 lb ground chuck
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 1 white onion, chopped
• 1 jalapeno, diced
• 1 (28 oz) can diced tomatoes
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 1/2 teaspoons hot pepper sauce (like Tabasco)
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 2 1/2 teaspoons freshly ground black pepper
• 1 (15 oz) can pinto beans, undrained (optional)

For Serving

• Cheese
• Onions
• Sour cream
• Cilantro
• Fritos

Instructions

1. Brown the meat: In a large skillet, working in batches if needed, cook the ground beef and ground chuck over medium-high heat for 5-7 minutes. Break the meat apart with a wooden spoon as it cooks until fully browned. Remove from heat and set aside.
2. Sauté vegetables: In a large stockpot over medium-high heat, heat the extra virgin olive oil. Add the chopped yellow onion, white onion, and diced jalapeno. Sauté for 3-5 minutes until the onions are softened and fragrant.
3. Combine ingredients: Add the browned meat to the stockpot with the sautéed vegetables. Stir in the diced tomatoes, diced tomatoes with green chiles, hot pepper sauce, chili powder, ground cumin, garlic powder, kosher salt, and freshly ground black pepper. Mix everything well to combine.
4. Simmer the chili: Bring the mixture to a boil, then reduce heat to low. Cover the pot partially and let it simmer gently for 3 hours, allowing flavors to meld.
5. Add beans and continue simmering: Stir in the pinto beans, if using, along with their liquid. Continue to simmer on low heat for an additional 1 hour, stirring occasionally.
6. Season and serve: Taste the chili and adjust seasoning with additional salt and pepper if needed. Serve hot with your choice of toppings such as cheese, onions, sour cream, cilantro, and Fritos.

Notes

• For a spicier chili, add more jalapeno or additional hot pepper sauce to taste.
• You can omit the pinto beans to make a beanless chili.
• Simmering for a long time deepens the flavor but can be shortened to 1-2 hours if pressed for time.
• Serve with cornbread or tortilla chips for a complete meal experience.

Keywords: chili recipe, ground beef chili, Miranda Lambert chili, homemade chili, spicy chili, comfort food