If it’s good enough for Nonny, you know it’s just plain good.
“To this day, people talk about Nonny’s cookiesand her Thanksgiving dressing.
She’d say the secret ‘was in the hands,’ but I think it was in the heart.
Credit:Emily Dorio
Everything she cooked, you could taste the love,” Lambert writes.
If Nonny’s gifts could be inherited, Lambert says they have beenby her own mother, Bev.
“I’ve never seenanyonedo more with less!”
Credit:Courtesy of Dey Street Books
(We shared the recipe forBev’s Famous Meatloafa few years ago inSouthern Living.)
And what recipe separates a good cook from a fair to middling one?
A good chili, that’s what.
Her mom threw together a honky-tonk show and chili cook-off.
So you could bet, she knows a good chili when she sees one.
For it, you’ll needground beef(Lambert notes she prefer chili grind) andground chuck.
Grab some cans ofdiced tomatoes,diced tomatoes with green chiles, andpinto beans.
After that, all you’ll need is what you want to serve on top.
Lambert suggestscheese,onions,sourcream,cilantro, andFritos.
First, you’ll want to brown all three pounds of meat.
You may need to work in batches if your skillet isn’t large enough for browning so much meat.
Then add the browned meat as it’s finished.
Stir in the canned tomatoes (both kinds), hot sauce, and all the seasonings.
Bring this full mixture to a boil, then let it simmer for about 3 hours.
Then, all that’s left is scooping the chili into a bowl and adding whatever toppings you want.
Lambert also suggests you serve with her Jalapeno Cornbread recipe.
Tips for Making the Best Chili
Miranda Lambert’s Buckshot Chili recipe is classic.
In a large stockpot, heat the oil over medium-high heat.
Add the onions and jalapeno, if using, and saute for 3 to 5 minutes.
Bring to a boil, then reduce the heat to low and simmer for 3 hours.
Add the beans, if using, and simmer on low for an additional hour.
Ladle the chili into bowls, garnish with the desired toppings, and serve withJalapeno Cornbread.
Credits
From Y’ALL EAT YET?
by Miranda Lambert with Holly Gleason.
Copyright 2023 by Miranda Lambert.
Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.
