Grammy's Kitchen · Chili · Chili Mac and Cheese
One of 163 chili recipes we measured
from www.tasteofhome.com
It ranks #1 of 163 for gravy quality among the chili recipes we compared. 7 cooks on www.tasteofhome.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 | 6% | 16% |
| salt | 0% | 0% |
| vegetables and beans | 68% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2-1/2 pounds lean ground beef (90% lean) |
| 150 g | 1 medium onion, chopped |
| 120 g | 1 medium green pepper, chopped |
| 118 g | 1 banana pepper, finely chopped |
| 1588 g | 2 cans (28 ounces each) diced tomatoes, undrained |
| 907 g | 2 cans (16 ounces each) kidney beans, rinsed and drained |
| 7 g | 2-1/2 teaspoons chili powder |
| 4 g | 2 teaspoons ground cumin |
| 210 g | 2 cups uncooked elbow macaroni |
| 452 g | 4 cups shredded cheddar cheese |
| Optional: Sour cream and additional shredded cheddar cheese |
Method: 3 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.