Grammy's Kitchen · Chili · Homemade Chili Powder
One of 163 chili recipes we measured
It ranks #1 of 163 for gravy quality among the chili recipes we compared. 66 cooks on www.thespruceeats.com rate it 4.2★.
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.
| 6 g | 2 teaspoons garlic powder |
| 4 g | 2 teaspoons ground cumin |
| 2 g | 1 teaspoon ground cayenne pepper |
| 1 g | 1 teaspoon dried leaf oregano |
| 2 g | 1 teaspoon sweet paprika |
Method: 4 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Where's the ancho chile? Ancho chile powder is the backbone of any respectable chile powder used for Tex-Mex applications. One teaspoon of paprika is not cutting it. You need to start with at least a Tablespoon of ancho chile powder (it's not hot, but earthy a” — a cook
“This tastes really great but it is SPICEY. I would cut the Cayenne pepper in half and then add tiny bits as needed.” — a cook