You know that kind of recipe that just makes you feel like you’re sitting around a fire in your favorite boots, sipping sweet tea while something delicious bubbles on the stove? That’s this chili. Miranda Lambert’s famous chili is a hearty, down-home dish that’s spicy, smoky, and just the right amount of sassy. It’s got all the charm you’d expect from a country star’s kitchen, and once you make it, you’ll totally understand why it’s earned a bit of fame all on its own.

Why You’ll Love This Recipe

This isn’t just your average chili—it’s packed with bold Tex-Mex flavor, a little kick, and plenty of meaty richness. It’s easy to make in one big pot, which means fewer dishes, and it’s even better the next day (if you’ve got leftovers). Whether you’re cooking for a tailgate, a potluck, or a weeknight dinner, this chili will hit the spot. And let’s be honest—if it’s good enough for Miranda, it’s good enough for us.

Ingredients (just a few to tempt you)

You’ll find the full list below, but here’s a little peek at what makes it so good:

Ground beef (gotta start with something hearty)
Pinto beans and kidney beans (the classic combo)
Tomato sauce and diced tomatoes
Onion, garlic, and jalapeño
Chili powder, cumin, cayenne, and paprika for that deep, smoky flavor

Directions

Brown the Beef

In a large pot or Dutch oven, heat a little oil and brown the ground beef over medium-high heat. Break it up as it cooks until it’s fully browned and no longer pink.

Sauté the Veggies

Add chopped onion, minced garlic, and diced jalapeño to the pot. Cook for about 5 minutes until everything’s softened and fragrant.

Add the Spice

Stir in chili powder, cumin, cayenne, and paprika. Let it all cook together for another minute or two—this step brings out the full flavor of the spices.

Stir in Tomatoes and Beans

Pour in the diced tomatoes, tomato sauce, and both types of beans (drained and rinsed). Give it all a good stir.

Let it Simmer

Bring the chili to a gentle boil, then reduce the heat and let it simmer uncovered for at least 30 minutes. Longer if you’ve got time—the flavors just keep getting better.

Taste and Adjust

Taste your chili and season with salt and pepper. Add a little more cayenne if you like it spicier, or a pinch of sugar if it’s too acidic.

Serve and Enjoy

Spoon it into bowls and serve hot with your favorite toppings—cheddar cheese, sour cream, green onions, or even crushed tortilla chips.

Expert Tips and Tricks

Use fire-roasted tomatoes for an extra smoky depth.
If you’ve got some bacon, cook it first and use the drippings to sauté the veggies—then crumble the bacon on top.
Want to make it a little healthier? Try half ground turkey and half ground beef.

Recipe Variations and Possible Substitutions

Swap the pinto or kidney beans for black beans if that’s what you have.
Not into spicy? Skip the jalapeño and cut back the cayenne.
Add corn or chopped bell peppers to bulk it up with veggies.

Serving and Pairing Suggestions

This chili is amazing with a side of cornbread (sweet or savory, your call). It’s also great served over rice or even baked potatoes for a heartier meal. And if you’re having people over, a chili bar with toppings like avocado, cheese, sour cream, chopped onions, and hot sauce is always a hit.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day. To reheat, just warm it on the stove over low heat, or microwave in a covered dish. It also freezes really well—just thaw in the fridge overnight and reheat gently.

FAQs

Can I make this in a slow cooker?
Yes! Brown the meat and sauté the veggies first, then transfer everything to your slow cooker and cook on low for 6–8 hours or high for 3–4.

Is this chili super spicy?
It’s got a nice little kick, but it’s easy to tone down—just reduce or skip the jalapeño and cayenne.

Can I freeze this chili?
Definitely. It freezes beautifully. Let it cool completely, then transfer to freezer-safe containers for up to 3 months.

What toppings go best with this chili?
Cheddar cheese, sour cream, green onions, avocado slices, and a dash of hot sauce are all winners. And don’t forget the cornbread on the side.

Conclusion

Miranda Lambert’s Famous Chili is one of those recipes that feels like home in a bowl. It’s warm, comforting, and full of personality—just like the woman herself. If you’re looking for something that’ll win over your family, feed a crowd, or just give you an excuse to cozy up with something delicious, this is the chili you want simmering on your stove. Give it a try—you might just end up singing its praises.

Miranda Lambert’s Famous Chili – The Kind You Make When You Need Something Cozy and Real

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Miranda Lambert’s Famous Chili is a bold, cozy, and comforting bowl of goodness loaded with seasoned ground beef, two kinds of beans, smoky spices, and just enough kick to keep things interesting. Perfect for tailgates, potlucks, or lazy Sunday dinners, this chili is big on flavor and simple to make.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8–10 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American, Tex-Mex
Diet: Gluten Free

Instructions

In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned.
Add onion, garlic, and jalapeño. Sauté for about 5 minutes until vegetables are softened.
Stir in chili powder, cumin, cayenne pepper, and paprika. Cook for another 1–2 minutes to toast the spices.
Pour in tomato sauce, diced tomatoes (with juice), pinto beans, and kidney beans. Stir to combine.
Bring to a gentle boil, then reduce heat and let simmer uncovered for 30–45 minutes, stirring occasionally.
Taste and adjust seasoning with salt, pepper, or more spice if desired.
Serve hot with your favorite toppings.