Grammy's Kitchen · Chili · Authentic Texas Chili Recipe - No Beans
One of 32 chili recipes we measured
from www.vindulge.com
18 cooks on www.vindulge.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 131% | 33% |
| fat | 4% | 1% |
| aromatics | 27% | 16% |
| salt | 0% | 0% |
| vegetables and beans | 0% | 65% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon extra virgin olive oil |
| 3 pods dried pasilla peppers | |
| 4 pods dried guajillo peppers | |
| 1 cup loosely packed dried chile de arbol | |
| 237 g | 1 cup water |
| 1361 g | 3 pounds chuck meat, cubed into 1 inch cubes |
| 41 g | 3 tablespoons extra virgin olive oil, separated |
| 3 tablespoons beef rub | |
| 320 g | 2 cups diced yellow onions ((About two medium sized yellow onions)) |
| 18 g | 6 cloves garlic, diced |
| 340 g | 1 12-oz can beer ((We used lager)) |
| 1200 g | 5 cups beef stock |
| 3 g | 1/2 teaspoon kosher salt |
| 15 g | 2 tablespoons masa flour |
| 15 g | 1 small jalapeño, sliced |
| 40 g | 1/4 cup finely diced white onion |
| 50 g | 1/2 cup diced cilantro |
| 58 g | 1/4 cup sour cream |
| 38 g | 1/3 cup shredded cheddar cheese |
Method: 10 steps, published by www.vindulge.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I grew up in Dallas. Before retiring, my father was in the spice manufacturing business. He has a wall full of Texas chili contest awards that he’s exceedingly proud of, and will not tell you entering that’s in his chili. Will not. This recipe is damn near the” — a cook, 5.0★
“If you like smokey and spicy flavors, you will like this chili. Very nice and unique flavors. When others say a dish is very spicy we take that with a grain of salt b/c it is usually not the case - THIS time it is true. My husband likes very spicy food and thi” — a cook, 5.0★