Grammy's Kitchen · Chili · Chili Powder
One of 163 chili recipes we measured
from www.allrecipes.com
It ranks #1 of 163 for gravy quality among the chili recipes we compared. 141 cooks on www.allrecipes.com rate it 4.7★.
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.
| 14 g | 2 tablespoons paprika |
| 2 g | 2 teaspoons oregano |
| 3 g | 1.5 teaspoons cumin |
| 4 g | 1.5 teaspoons garlic powder |
| 2 g | 0.75 teaspoon onion powder |
| 1 g | 0.5 teaspoon cayenne pepper, or to taste |
Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“strongly disagree; this needs a good portion of a trio of dried chiles: guajillo, ancho & a lesser portion of arbol chiles. use scissors or tear open & remove seed & stems. they should be toasted for 30-60 seconds; they can burn fast so ignore oven” — a cook, 2★
“Love this recipe. I use it all the time since my daughter has an artificial food dye sensitivity and unlike pre-made mixes that may have red or yellow food dye, I know that when I use my own spices, we are covered :). I omitted the cayenne pepper and add that ” — a cook, 5★