Grammy's Kitchen · Chili · The Best Bowl of Chili I've Ever Had...
One of 32 chili recipes we measured
from www.food.com
110 cooks on www.food.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 21% | 33% |
| fat | 0% | 1% |
| aromatics | 20% | 16% |
| sweetener | 0% | 0% |
| salt | 0% | 0% |
| vegetables and beans | 47% | 65% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 lbs ground beef |
| 150 g | 1 large chopped onion (yellow or white) |
| 12 g | 4 minced garlic cloves |
| 16 g | 2 tablespoons chili powder |
| 3 g | 1/2 teaspoon salt |
| 4 g | 2 teaspoons ground cumin |
| 1 g | 1 teaspoon dried oregano |
| 1 g | 1/4 teaspoon cayenne |
| 879 g | 2 (15 1/2 ounce) cans kidney beans |
| 794 g | 1 (28 ounce) can diced tomatoes |
| 170 g | 1 (6 ounce) can tomato paste |
| 1/2 teaspoon Tabasco sauce | |
| 113 g | 1 (4 ounce) can chopped jalapenos |
| 4 g | 1 teaspoon Splenda sugar substitute (or sugar) |
| 240 g | 1 cup dark beer (Newcastle or ?) |
| 113 g | 1 cup shredded cheese (cheddar or Mexican mix) |
| 115 g | 1/2 cup sour cream |
Method: 9 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was REALLY good! Last time I screwed up my chili with a bad recipe too much simmering where the ground beef broke down too much and had sort of a Cincinnati chili flavor which is completely different then chilli the rest of the country is familiar with. S” — a cook, 5.0★
“I was compelled to leave a review because this chili is THAT GOOD. I'm not a fan of super spicy food, but like good flavor and a subtle kick. This chili is spot on for all of that. I did alter the recipe slightly. I had to double the recipe (for a chili cookof” — a cook, 5.0★