Grammy's Kitchen · Chili · Chili-Stuffed Peppers
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. 2 cooks on www.tasteofhome.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 | 0% | 23% |
| fat | 0% | 1% |
| aromatics | 8% | 16% |
| salt | 0% | 0% |
| vegetables and beans | 101% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 720 g | 6 medium green peppers |
| 454 g | 1 pound lean ground beef (90% lean) |
| 80 g | 1/2 cup chopped onion |
| 454 g | 1 can (16 ounces) chili beans, undrained |
| 284 g | 1 can (10 ounces) diced tomatoes and green chiles, undrained |
| 3 g | 1 teaspoon chili powder |
| 3 g | 1/2 teaspoon salt, optional |
| 1 g | 1/4 teaspoon pepper |
| 1 g | 1/4 teaspoon cayenne pepper |
| 85 g | 3/4 cup 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.