Description
Dive into Miranda Lambert’s chili, a hearty Southern classic that warms your soul straight from her Nashville kitchen. This robust recipe delivers pure comfort with bold flavors that tell a delicious story of home-cooked goodness.
Ingredients
Scale
Meats:
- 2 pounds ground beef
Vegetables and Aromatics:
- 1 large onion
- 2 bell peppers
- 2 jalapeno peppers
- 4 cloves garlic
- 2 tablespoons olive oil
Canned Goods and Liquids:
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can pinto beans
- 1 cup beef broth
Spices and Seasonings:
- ¼ cup chili powder
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown 2 pounds ground beef, breaking it into crumbles, until no pink remains. Drain excess fat.
- Add 1 chopped onion, 1 green bell pepper, 1 red bell pepper, and 2 minced jalapeno peppers to the pot. Sauté for 6-7 minutes until vegetables soften.
- Stir in 4 minced garlic cloves and cook for 1 minute until aromatic.
- Pour in 28 ounces crushed tomatoes, 15 ounces tomato sauce, and 15 ounces diced tomatoes. Mix thoroughly.
- Add 1 can each of kidney, black, and pinto beans (drained and rinsed). Stir to combine.
- Pour 1 cup beef broth into the pot. Sprinkle in ¼ cup chili powder, 2 tablespoons cumin, 1 tablespoon smoked paprika, 1 teaspoon oregano, ½ teaspoon cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Reduce heat to low after reaching a simmer. Cover and cook for 1-3 hours, stirring every 20 minutes to prevent scorching.
- Taste and adjust seasoning as needed. If chili becomes too thick, add small amounts of beef broth.
- Serve in bowls topped with shredded cheddar, sour cream, chopped green onions, avocado slices, and tortilla chips.
Notes
- Let the chili simmer low and slow to develop deep, rich flavors that meld together perfectly.
- Drain excess beef fat to keep the chili from becoming greasy and heavy.
- For a vegetarian version, swap ground beef with plant-based crumbles or extra beans and use vegetable broth.
- Adjust spice levels by increasing or decreasing cayenne pepper and jalapenos to match your heat tolerance.
- Prep Time: 10-15 minutes
- Cook Time: 1-3 hours 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg