Grammy's Kitchen · Chili · Chili for Chili Burgers, Chili Dogs, or Chil
One of 163 chili recipes we measured
from www.seriouseats.com
4 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 141% | 23% |
| fat | 4% | 1% |
| aromatics | 30% | 16% |
| sweetener | 1% | 0% |
| salt | 0% | 0% |
| thickener | 2% | 0% |
| vegetables and beans | 0% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 30 g | 2 whole Ancho or Pasilla chiles, stemmed, seeded, and torn into strips |
| 1 whole New Mexico red, California, Costeño, or Choricero chile, stemmed, seeded, and torn into strips | |
| 1 whole Cascabel, Arbol, or Pequin chile, stemmed, seeded, and torn in half | |
| 28 g | 2 tablespoons butter |
| 150 g | 1 medium yellow onion, diced fine (about 1 1/2 cups) |
| 6 g | 2 cloves garlic |
| 3 g | 1 1/2 teaspoons whole cumin seed, toasted and ground |
| 2 g | 1 teaspoon coriander seed, toasted and ground |
| 1 whole clove, toasted and ground | |
| 1 whole star anise, toasted and ground | |
| 1 g | 1/2 teaspoon dried oregano |
| 49 g | 3 tablespoons tomato paste |
| 11 g | 2 teaspoons soy sauce |
| 15 g | 1 anchovy filet, minced (optional) |
| 1/2 teaspoon Marmite (optional) | |
| 4 g | 1 teaspoon sugar |
| 680 g | 1 1/2 pounds 80/20 ground chuck or short rib |
| 960 g | 1 quart chicken stock |
| 15 g | 2 tablespoons masa harina |
| 1 tablespoon Frank's Red Hot | |
| 14 g | 1 tablespoon bourbon (optional) |
| Kosher salt |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“@bruseorrell: Good Sir:Given that the distinction between "Bowl & Spoon Chili" and "A Condiment Sauce" has been offered so many times, I do not understand your objections. The two substances are NOT the same and everyone recognizes the differences. Perhaps som” — a cook
“@gore-may:I completely agree with your observation that spice and heat levels are a very personal thing. How "hot" is hot enough clearly varies from person to person. I'd also buy the notion that Kenji never intended for this recipe to produce a traditional bo” — a cook