If there’s one thing country music star Miranda Lambert knows, it’s how to throw down in the kitchen. Her chili recipe is a fan favorite, and once you taste it, you’ll understand why. This chili is hearty, packed with flavor, and just the right amount of spicy. Whether you’re serving it on a cold night with your family or making a big batch for a tailgate, Miranda’s chili is sure to be a hit. Ready to learn how to make it? Let’s get started!
Why You’ll Love This Recipe?
Miranda Lambert’s chili is the kind of dish that makes you feel right at home. It’s packed with ground beef, tomatoes, beans, and spices that all come together in perfect harmony. What makes this chili special is the combination of seasonings, including a touch of heat, smokiness, and the richness of the beef. The slow-simmering process really brings the flavors together, making it a true comfort food. Whether you’re craving something cozy for dinner or need a dish that’ll feed a crowd, this chili fits the bill.
Ingredients
Here’s a quick look at what you’ll need to make Miranda Lambert’s chili. For the full list, scroll down!
- Ground beef
- Onion
- Garlic
- Bell pepper
- Tomatoes (diced and crushed)
- Kidney beans
- Tomato paste
- Beef broth
- Chili powder
- Cumin
- Paprika
- Jalapeños (optional, for extra heat)
- Worcestershire sauce
- Olive oil
- Salt and pepper
For the full list of ingredients and their quantities, keep reading below!
Directions
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat up some olive oil over medium heat. Add the chopped onions, bell peppers, and garlic. Cook for about 5-7 minutes until the vegetables are softened and fragrant. This step builds the savory base of your chili.
Step 2: Brown the Ground Beef
Add the ground beef to the pot and cook until it’s browned, breaking it apart as it cooks. This should take about 8-10 minutes. Once browned, drain any excess fat, but leave a little in the pot to keep the flavor.
Step 3: Add the Spices and Worcestershire Sauce
Next, sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir everything together to coat the beef and veggies in the spices. The Worcestershire sauce will add an extra layer of richness, so pour it in and give it a good mix.
Step 4: Add the Tomatoes and Beans
Now, it’s time to add the tomatoes (both diced and crushed) and the tomato paste. Stir well to combine. Then, add the kidney beans (drained and rinsed if you’re using canned). Pour in the beef broth to help everything come together, and bring the mixture to a boil.
Step 5: Simmer the Chili
Once the chili reaches a boil, lower the heat to a simmer. Let it cook for at least 45 minutes, but ideally 1 to 2 hours, stirring occasionally. The longer it simmers, the richer and more flavorful it will become. You can adjust the consistency by adding more broth if you like a thinner chili.
Step 6: Taste and Adjust
After it’s simmered, taste the chili. Add more salt, pepper, or chili powder if you want more heat. If it’s too spicy, you can balance it out by adding a bit of sugar or more tomato paste.
Step 7: Serve and Garnish
Ladle the chili into bowls and garnish with your favorite toppings. You can add shredded cheese, sour cream, chopped cilantro, or even some sliced avocado for extra creaminess. Serve with cornbread or tortilla chips on the side for the ultimate chili experience.
Expert Tips and Tricks
- Don’t Rush the Simmering: The longer you let the chili simmer, the more the flavors will develop. If you have time, let it cook for 2 hours for maximum flavor.
- Adjust the Heat: If you like your chili extra spicy, don’t hesitate to add more chili powder or even a chopped jalapeño or two. For a milder version, simply omit the jalapeños or reduce the chili powder.
- Make It Ahead: This chili is one of those dishes that gets better the next day. If you can, make it ahead and let it sit in the fridge overnight. The flavors will meld together beautifully.
- Thicken Your Chili: If you prefer a thicker chili, you can mash some of the beans or simmer it uncovered for a little longer to reduce the liquid.
Recipe Variations and Possible Substitutions
- Vegetarian Version: Skip the ground beef and use plant-based ground meat or extra beans (such as black beans, pinto beans, or lentils) for a vegetarian chili.
- Spicy Chili: Add diced jalapeños or chipotle peppers in adobo sauce for extra heat and a smoky flavor. You can also use a hotter variety of chili powder for more kick.
- Different Beans: While kidney beans are traditional, you can mix things up with black beans, pinto beans, or even chickpeas if you prefer.
Serving and Pairing Suggestions
Miranda Lambert’s chili is a meal on its own, but it pairs wonderfully with a variety of sides. Serve it with cornbread for a classic pairing, or go with tortilla chips for a crunchy contrast. A simple green salad with a tangy vinaigrette is also a great way to balance out the richness of the chili. If you want to make it even heartier, serve the chili over a bed of rice.
Storage and Reheating Tips
Leftover chili can be stored in an airtight container in the fridge for up to 3-4 days. Reheat it on the stovetop over low heat, stirring occasionally. If the chili thickens too much, add a little more beef broth or water to get the consistency you prefer. You can also microwave it in individual portions.
If you want to freeze it, let the chili cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. To reheat, let it thaw overnight in the fridge and then heat it up on the stovetop or in the microwave.
4 FAQs
- Can I use ground turkey instead of beef?
Yes, you can! Ground turkey is a great lean alternative to beef and works perfectly in this recipe. Just keep in mind that it will be a little less rich, but still delicious. - Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used instead of canned. If you go this route, be sure to peel and dice them before adding them to the chili. You may also need to add a little extra broth to make up for the liquid in canned tomatoes. - How can I make this chili spicier?
To kick up the heat, add more chili powder, a dash of cayenne pepper, or some finely chopped jalapeños. You could also try adding some hot sauce or chipotle peppers in adobo sauce for extra smokiness. - Can I make this chili in a slow cooker?
Absolutely! After browning the beef and sautéing the veggies, transfer everything to your slow cooker. Cook on low for 4-6 hours, or on high for 2-3 hours. The slow cooker will help meld the flavors even more.
Conclusion
Miranda Lambert’s chili is the kind of dish that makes you want to sit down and savor every bite. It’s simple, flavorful, and comforting—perfect for any occasion. Whether you’re cooking for a crowd or just enjoying a cozy meal at home, this chili will leave everyone asking for seconds. With the perfect blend of spices, hearty beef, and beans, it’s a dish that’s sure to become a staple in your recipe collection. So grab your ingredients and give it a try—you won’t be disappointed!
Print
Miranda Lambert’s Chili
- Prep Time: 15 minutes
- Cook Time: 45 minutes to 2 hours
- Total Time: 1 hour to 2 hours 15 minutes
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This hearty, flavorful chili is packed with ground beef, beans, and spices, with a perfect touch of heat and smokiness. Ideal for a cozy night or a crowd-pleasing tailgate dish, Miranda Lambert’s chili will leave everyone asking for seconds.
Ingredients
- 1 lb Ground beef
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 Bell pepper, chopped
- 2 cans (14.5 oz each) Diced tomatoes
- 1 can (14.5 oz) Crushed tomatoes
- 1 can (15 oz) Kidney beans, drained and rinsed
- 2 tbsp Tomato paste
- 2 cups Beef broth
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 1 tsp Paprika
- 1–2 Jalapeños, chopped (optional for extra heat)
- 2 tbsp Worcestershire sauce
- 2 tbsp Olive oil
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot. Add chopped onions, bell peppers, and garlic. Cook for 5-7 minutes until softened.
- Brown the Ground Beef: Add ground beef, breaking it apart, and cook until browned (8-10 minutes). Drain excess fat but leave a little for flavor.
- Add Spices & Worcestershire Sauce: Stir in chili powder, cumin, paprika, salt, and pepper. Add Worcestershire sauce and mix well.
- Add Tomatoes & Beans: Stir in diced and crushed tomatoes, tomato paste, kidney beans, and beef broth. Bring to a boil.
- Simmer: Lower heat and simmer for 45 minutes to 2 hours, stirring occasionally. Add more broth for a thinner consistency.
- Taste & Adjust: Taste and adjust seasoning. Add more chili powder or sugar if necessary.
- Serve: Ladle chili into bowls and garnish with shredded cheese, sour cream, chopped cilantro, or sliced avocado. Serve with cornbread or tortilla chips.
Notes
- Don’t Rush the Simmering: Let it simmer for 1-2 hours to enhance flavor.
- Adjust Heat: Add more chili powder or jalapeños for extra spice, or omit them for a milder chili.
- Make Ahead: This chili gets better the next day after the flavors meld together.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg