“This is the way chili SHOULD taste. It’s classic and simple, and I love eating on it all week long.”
Miranda Lambert’s famous chili is a hearty and flavorful dish, perfect for a cozy night in or a gathering with friends. This recipe combines ground beef and chuck with a medley of spices and vegetables, slow-simmered to create a rich and satisfying chili.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 2 lbs |
| Ground chuck | 1 lb |
| Extra virgin olive oil | 2 tablespoons |
| Yellow onion (chopped) | 1 |
| White onion (chopped) | 1 |
| Jalapeno (diced) | 1 |
| Diced tomatoes (28 oz can) | 1 can |
| Diced tomatoes with green chiles (Rotel) (10 oz can) | 1 can |
| Hot pepper sauce (Tabasco) | 1 1/2 teaspoons |
| Chili powder | 1/4 cup |
| Ground cumin | 2 teaspoons |
| Garlic powder | 2 teaspoons |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | 2 1/2 teaspoons |
| Pinto beans, undrained (optional) | 1 (15 oz) can |
For Serving (Optional):
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- Cheese
- Onions
- Sour cream
- Cilantro
- Fritos
Instructions:
- In a large skillet, working in batches if needed, cook the ground beef and ground chuck, breaking them apart with a wooden spoon as they cook, for 5-7 minutes. Set aside.
- In a large stockpot over medium-high heat, heat the olive oil.
- Add the chopped yellow onion, chopped white onion, and diced jalapeno, and sauté for 3-5 minutes.
- Add the browned ground meat, diced tomatoes, diced tomatoes with green chiles, hot pepper sauce, chili powder, ground cumin, garlic powder, kosher salt, and black pepper to the stockpot.
- Bring the mixture to a boil, then reduce the heat to low, and simmer for 3 hours.
- If using, add the undrained pinto beans and simmer on low for 1 hour more.
- Season to taste with additional salt and pepper, if needed.
- Serve the chili hot with your desired toppings, such as cheese, onions, sour cream, cilantro, and Fritos.
