Famous Chili

Miranda Lambert’s "Famous Chili" (also known as “Buckshot Chili”), adapted from Southern Living and her cookbook Y’all Eat Yet? — a straightforward, hearty chili trusted by the country star herself:

🌶️ Ingredients (serves ~8–10)

2 lb ground beef (Miranda prefers a chili grind or mix)

1 lb ground chuck

2 Tbsp extra‑virgin olive oil

1 yellow onion, chopped

1 white onion, chopped

1 jalapeño, diced (optional for spice)

1 (28 oz) can diced tomatoes

1 (10 oz) can diced tomatoes with green chiles (e.g. Ro‑Tel)

1½ tsp hot pepper sauce (such as Tabasco

¼ cup chili powder

2 tsp ground cumin

2 tsp garlic powder

1 tsp kosher salt

2½ tsp freshly ground black pepper

1 (15 oz) can pinto beans, undrained (optional)

Toppings: shredded cheese, chopped onion, sour cream, cilantro, and Fritos

🍳 Instructions

1. Brown the meat: In a large skillet (work in batches if needed), cook the ground beef and chuck over medium-high heat, breaking it up with a spoon, until fully browned (5–7 minutes). Drain if needed and set aside.

2. Sauté vegetables: In a light‑colored stockpot or Dutch oven, heat the olive oil and sauté the onions and jalapeño until softened (about 3–5 minutes).

3. Combine & spice it up: Add the browned meats to the pot along with diced tomatoes, tomatoes with green chiles, hot sauce, chili powder, cumin, garlic powder, salt, and pepper. Stir well.

4. Simmer low and slow: Bring to a boil, then lower heat and simmer on low for 3 hours.

5. Add beans (optional): If using pinto beans, stir them in after 3 hours and simmer another hour.

6. Taste and adjust seasoning (salt, pepper) as needed; serve in bowls.

7. Top generously with cheese, chopped onions, sour cream, cilantro—and don’t skip the Fritos.

Optionally serve with jalapeño cornbread—her cookbook includes a recipe for that too.

🧠 Tips & Notes

The long simmer (total ~4 hours) helps flavors meld and the chili thicken into a rich, stew‑like consistency.

Spice level is adjustable: skip or reduce the jalapeño or hot sauce if you prefer milder flavors.

Beans are optional—traditionalists may omit them (as noted in Texas chili culture).

This chili tastes even better the next day after sitting in the fridge overnight; just reheat gently before serving.

🧾 Summary at a Glance

Step Action

Browning meat Ground beef and chuck in skillet

Sauté veggies Onions + jalapeño in olive oil

Mixing spices Add meats, tomatoes, spices

Simmering 3 hours low heat, then add beans for hour

Serving Garnish with cheese, sour cream, Fritos, etc.