Award Winning Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.

	this recipe	typical
liquid	0%	33%
fat	0%	1%
aromatics	7%	16%
sweetener	1%	0%
salt	0%	0%
vegetables and beans	46%	65%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound 80/20 ground beef
454 g	1 pound ground pork
150 g	1 large yellow onion, diced
120 g	1 green bell pepper, diced
120 g	1 red bell pepper, diced
12 g	4 large garlic cloves, minced
6 g	1 teaspoon sea salt, plus more to taste
2 g	1 teaspoon freshly cracked black pepper
439 g	1 (15.5-ounce) can black beans, drained and rinsed
439 g	1 (15.5-ounce) can kidney beans, drained and rinsed
439 g	1 (15.5-ounce) can pinto beans, drained and rinsed
794 g	1 (28-ounce) can diced tomatoes
539 g	1 (19-ounce) can mild red enchilada sauce
64 g	1/2 cup mild chili powder
4 g	2 teaspoons ground cumin
2 g	2 bay leaves
25 g	2 tablespoons sugar
2 g	1 teaspoon cayenne pepper, (optional)
10 g	2 teaspoons Tapatio hot sauce, (optional)
	Chopped cilantro
	Chopped green onions
	Sour cream
	Grated cheddar or mozzarella cheese
	Avocado, pitted and sliced

Method: 3 steps, published by themodernproper.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Really loved this recipe though had to made a few adjustments. Enchilada sauce is unavailable to me so (Netherlands) I used a packet of Seasoning Mix for Enchilada and I didn't have enough chilli powder so I used what I had (~1-1.5 tbsp) and it was more than” — a cook, 5.0★

“This is seriously delicious chili, the best one I've found. Puts anything you can find in a can to shame, while having a recognizable/comforting taste and texture that doesn't try to be too opinionated. I keep it on the mild side for my wife's preference. Free” — a cook, 5.0★