What sets Miranda Lambert’s chili apart from the rest? It’s all about depth of flavor. By using both ground beef and ground chuck, you get a rich, meaty base that’s far more interesting than a single-meat chili. The combination of yellow and white onions adds sweetness and savory complexity, while the jalapeño and hot pepper sauce bring a gentle warmth that builds without overpowering.
And then there’s the simmer time—three whole hours of gentle bubbling that transforms a simple pot of ingredients into something truly memorable. The spices have time to meld, the meat becomes impossibly tender, and every spoonful is packed with layers of flavor. It’s the kind of cooking that can’t be rushed, and it’s absolutely worth the wait.
Ingredients You’ll Need
Before you start, gather these ingredients. Most are pantry staples, so you might already have everything on hand.
For the Chili Base
| Ingredient | Quantity |
|---|---|
| Ground beef | 2 lbs |
| Ground chuck | 1 lb |
| Extra virgin olive oil | 2 tablespoons |
| Yellow onion, chopped | 1 |
| White onion, chopped | 1 |
| Jalapeño, diced | 1 |
| Diced tomatoes | 1 (28 oz) can |
| Diced tomatoes with green chiles (like Rotel) | 1 (10 oz) can |
| Hot pepper sauce (like Tabasco) | 1½ teaspoons |
| Chili powder | ¼ cup |
| Ground cumin | 2 teaspoons |
| Garlic powder | 2 teaspoons |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | 2½ teaspoons |
| Pinto beans, undrained (optional) | 1 (15 oz) can |
For Serving (Optional but Highly Recommended)
- Shredded cheese (cheddar or Monterey Jack)
- Chopped fresh onions
- Sour cream
- Fresh cilantro
- Fritos corn chips
Step-by-Step Instructions
1. Brown the Meat
Start by heating a large skillet over medium-high heat. Add the ground beef and ground chuck, breaking the meat apart with a wooden spoon as it cooks. Don’t overcrowd the pan—if your skillet isn’t big enough, work in batches. Overcrowding steams the meat instead of browning it, and that golden-brown crust is where so much flavor comes from. Cook for about 5–7 minutes until the meat is thoroughly browned, then set it aside.
Pro tip: Leave a little of that browned goodness (fond) in the skillet—it’ll add even more flavor when you deglaze later.
2. Sauté the Aromatics
In a large stockpot, heat the olive oil over medium-high heat. Add the chopped yellow onion, white onion, and diced jalapeño. Sauté for 3–5 minutes, stirring occasionally, until the onions turn translucent and the jalapeño becomes fragrant. This step builds the flavor foundation of your chili, so take your time and let those aromatics do their thing.
3. Combine and Bring to a Boil
Return 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, cumin, garlic powder, salt, and black pepper. Give everything a good stir, then bring the mixture to a rolling boil.
4. The Long Simmer (This Is Where the Magic Happens)
Once boiling, reduce the heat to low, cover the pot, and let the chili simmer gently for 3 hours. Yes, three hours. This long, slow cooking process is what makes Miranda’s chili so legendary. The flavors deepen, the meat becomes fall-apart tender, and the sauce thickens into something rich and velvety. Resist the urge to peek too often—let it do its thing.
5. Add Beans (If Using) and Finish
If you’re a bean-in-chili person (and no judgment here either way), add the undrained can of pinto beans after the initial 3-hour simmer. Stir them in and continue simmering on low for another hour. The beans soak up all that amazing flavor and add a wonderful creamy texture.
6. Taste, Adjust, and Serve
Before serving, taste your chili and adjust the seasoning with additional salt and pepper if needed. Ladle it into bowls and let everyone top their own with shredded cheese, chopped onions, a dollop of sour cream, fresh cilantro, or a handful of Fritos for crunch.
Tips for the Best Chili Ever
- Make it ahead: Like most great chili, this recipe tastes even better the next day. The flavors continue to meld overnight, so don’t hesitate to make it a day in advance.
- Control the heat: If you prefer a milder chili, remove the seeds from the jalapeño before dicing. For extra heat, leave them in or add an extra dash of hot pepper sauce.
- Go bean-free: If you’re a chili purist, simply skip the beans altogether. The meat and sauce are plenty hearty on their own.
- Double it: This recipe freezes beautifully, so consider making a double batch and stashing some away for a busy night.
What to Serve with Miranda Lambert’s Chili
This chili is a meal in itself, but if you want to round things out, here are a few classic pairings:
- Cornbread – Sweet or savory, it’s the perfect sidekick for sopping up every last drop.
- Rice – Serve the chili over a bed of white or brown rice for an extra-hearty meal.
- Salad – A crisp green salad with a tangy vinaigrette balances the richness of the chili beautifully.
- Cold beer or sweet tea – Because some pairings are just meant to be.
