Grammy's Kitchen · Chili · Basic Chili Paste to Replace Chili Powder
One of 163 chili recipes we measured
from www.seriouseats.com
It ranks #1 of 163 for gravy quality among the chili recipes we compared. 3 cooks on www.seriouseats.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 23% |
| fat | 0% | 1% |
| aromatics | 0% | 16% |
| salt | 0% | 0% |
| vegetables and beans | 0% | 58% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 whole sweet fresh dried chilies, such as costeño, New Mexico, or choricero, stems and seeds removed | |
| 2 small hot dried chilies, such as árbol or cascabel, stems and seeds removed | |
| 45 g | 3 whole rich, fruity dried chilies, such as ancho, mulato, negro, or pasilla, stems and seeds removed |
| 30 g | 2 whole chipotle dried chilies canned in adobo sauce, plus 2 tablespoons (30ml) sauce |
| 960 g | 1 quart (950ml) homemade or store-bought low-sodium chicken stock |
Method: 3 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“@Lyn Yung: The more rare or exotic a thing is in a certain location, the more a seller can charge for it. I'm always surprised at how much bottled spices cost at big chain supermarkets when you can see large bins of the same spices priced by the pound in India” — a cook
“I used costeño, cascabel, and "chili negro" chiles and skipped the chipotle in adobo due to a vinegar allergy. It was suuper Iiquid-y so I boiled it on the stove at the end to get it to an enchilada sauce level thickness. Definitely bold, seems like it would p” — a cook, 4★