Miranda Lambert’s Famous Chili is more than just a hearty bowl of comfort—it’s a rich, savory, slow-simmered dish that brings bold flavor and warmth to any table. Packed with two types of ground meat, layers of tomato richness, vibrant spices, and the perfect touch of heat, this recipe is a must-have for chili lovers. Whether you’re hosting game night, cooking for family, or prepping for a cozy night in, this chili guarantees soul-satisfying results.
Ingredients
Meat and Oil
- 2 lbs ground beef
- 1 lb ground chuck
- 2 tablespoons extra virgin olive oil
Vegetables and Aromatics
- 1 yellow onion, chopped
- 1 white onion, chopped
- 1 jalapeño, finely diced
Tomato Base
- 1 (28 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel)
Seasonings
- 1 ½ teaspoons hot pepper sauce (like Tabasco)
- ¼ cup chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 2 ½ teaspoons freshly ground black pepper
Optional Addition
- 1 (15 oz) can pinto beans, undrained
Serving Options
- Shredded cheese
- Diced onions
- Sour cream
- Fresh cilantro
- Fritos or tortilla chips
Preparation
Browning the Meat
Begin by browning both the ground beef and ground chuck in a large skillet over medium-high heat. Use a wooden spoon or spatula to break the meat into crumbles as it cooks. If your pan is smaller, cook in two batches to avoid steaming the meat.
Cook until no pink remains and the meat develops a nice brown color—this step should take around 5–7 minutes. Once done, drain excess fat and set the browned meat aside.
Sautéing the Aromatics
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped yellow onion, white onion, and diced jalapeño. Sauté the mixture for 3–5 minutes until the onions become translucent and tender. The jalapeño should also soften and release its aroma during this step.
Combining Ingredients and Simmering
Return the browned meat to the pot with the sautéed aromatics. Stir well to combine.
Add the diced tomatoes, tomatoes with green chiles, hot pepper sauce, chili powder, ground cumin, garlic powder, kosher salt, and black pepper.
Bring the entire mixture to a rolling boil. Stir occasionally to ensure even cooking.
Low and Slow Cooking
Once the chili reaches a boil, reduce the heat to low. Cover the pot and let it simmer gently for 3 hours. This slow-cook phase is crucial for building depth of flavor. The long simmer allows the spices to infuse the meat and tomato base, delivering a well-rounded and satisfying taste.
Final Touches with Beans (Optional)
If you like your chili with beans, stir in the can of pinto beans (including the liquid) after the 3-hour mark. Let the chili continue to simmer uncovered for an additional hour. This final hour thickens the chili slightly and brings everything together into one hearty, flavorful dish.
Serving Suggestions
When ready to serve, taste the chili and adjust seasoning with more salt or pepper if needed.
Ladle the hot chili into bowls and top with your favorite garnishes—shredded cheddar or pepper jack, a spoonful of sour cream, diced onions, cilantro, or a handful of crunchy Fritos. This chili also pairs beautifully with cornbread or warm tortillas on the side.
Tips for the Best Chili
✔ Use a Blend of Meats – Combining ground beef and ground chuck enhances the depth of flavor. You get a balance of lean and fatty textures for a richer mouthfeel.
✔ Cook Low and Slow – Resist the urge to rush the simmer. The long cooking time helps tenderize the meat and marry all the bold spices and tomatoes into one cohesive, delicious chili.
✔ Adjust Heat to Taste – Prefer milder chili? Skip the jalapeño or reduce the chili powder. Love it hot? Add a second diced jalapeño or a pinch of cayenne.
✔ Customize the Beans – Pinto beans are optional, but you can swap them with black beans or kidney beans if desired. For bean-free chili, skip this step entirely.
✔ Make Ahead for Deeper Flavor – This chili tastes even better the next day. Store it in the fridge overnight to let the flavors continue developing, then reheat gently before serving.
✔ Double the Batch – This recipe scales beautifully. Double the ingredients and freeze half for easy future meals.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can transfer the browned meat and sautéed aromatics to a slow cooker. Add the remaining ingredients (except beans if using), and cook on low for 6–8 hours. Add the beans in the final hour.
Can I freeze this chili?
Absolutely. Let the chili cool completely, then portion it into airtight containers or freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Is it necessary to use two types of onions?
Using both yellow and white onions adds complexity, but you can substitute with just one type if preferred.
What can I serve with this chili?
This chili pairs wonderfully with cornbread, baked potatoes, rice, tortilla chips, or even as a topping for nachos or hot dogs.
How spicy is Miranda Lambert’s Chili?
It has moderate heat, thanks to jalapeño and hot sauce. You can tone it down by reducing or omitting the jalapeño and using mild diced tomatoes.
Can I add vegetables like bell peppers or carrots?
Yes! Bell peppers, carrots, or even sweet corn can be added in the sautéing step for extra texture and nutrition.
This hearty chili lives up to its “famous” title—easy to make, richly flavored, and endlessly adaptable. With minimal effort and pantry-friendly ingredients, you can enjoy a crowd-pleasing bowl that’s comforting, customizable, and completely satisfying.