Grammy's Kitchen · Chili · Creamy Queso Chili
One of 163 chili recipes we measured
from www.eatingwell.com
It ranks #1 of 163 for tenderness among the chili recipes we compared. 5 cooks on www.eatingwell.com rate it 4.0★.
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 | 8% | 1% |
| aromatics | 4% | 16% |
| acid | 9% | 0% |
| salt | 501% | 0% |
| vegetables and beans | 71% | 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.
| 14 g | 1 tablespoon extra-virgin olive oil |
| 120 g | 1 large bell pepper, chopped |
| .5 large onion, diced | |
| 6 g | 2 cloves garlic, chopped |
| 4 g | 1.5 teaspoons chili powder |
| .5 teaspoon ground cumin | |
| 425 g | 1 15-ounce can no-salt-added pinto beans, rinsed |
| 425 g | 1 15-ounce can no-salt-added diced tomatoes with green chiles |
| 240 g | 1 cup low-sodium no-chicken or vegetable broth |
| .5 teaspoon salt | |
| 113 g | 1 cup shredded Mexican-style cheese blend |
| 57 g | 2 ounces reduced-fat cream cheese, cubed |
| 15 g | 1 tablespoon lime juice, plus wedges for serving |
| Tortilla chips & chopped fresh cilantro for garnish |
Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe has way too much acid. I think most of the lime juice can stay if you just stick to a regular 10-oz can of Rotel, which was the only size I could find, by the way. I also think the sheer amount of diced tomatoes took away from the texture of the be” — a cook, 3★
“Very good! Still too much liquid after cooking and had to reduce some before adding the cheese. Next time I won’t use the full cup of broth. I added a Serrano chili and didn’t use the lime juice as I liked the flavor just fine without it. Cilantro and crumbled” — a cook, 4★