Texas Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	53%	23%
fat	2%	1%
aromatics	14%	16%
acid	2%	0%
salt	1%	0%
thickener	1%	0%
vegetables and beans	29%	58%
collagen idx	0.8	0.8
marbling idx	0.8	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1361 g	3 pounds beef chuck roast (cut into 2-inch chunks)
27 g	2 tablespoons neutral oil
150 g	1 large yellow onion (diced)
12 g	4 cloves garlic (minced)
15 g	1 jalapeño (minced (seeds removed for less heat))
16 g	2 tablespoons chili powder
8 g	1 tablespoon ancho chile powder
7 g	1 tablespoon ground cumin
7 g	1 tablespoon smoked paprika
2 g	2 teaspoons dried oregano
12 g	2 teaspoons fine sea salt (plus more to taste)
2 g	1 teaspoon freshly ground black pepper
33 g	2 tablespoons tomato paste
397 g	1 (14-ounce) can crushed or diced tomatoes
720 g	3 cups beef stock (plus more as needed)
15 g	2 tablespoons masa harina (optional (for thickening))
23 g	1-2 tablespoons lime juice (to finish)
	optional toppings: chopped white onion (cilantro, shredded cheddar, sliced jalapeños, or tortilla chips)

Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Made this tonight. Not a fan of cumin and this calls for a lot of it. There are only 2 of us so I half the amount of beef and only use 1/2 a teaspoon of cumin. Still strong to me so I added more oregano. I like this chili more than the traditional chili us” — a cook, 5★

“Made this tonight. Not a fan of cumin and this calls for a lot of it. There are only 2 of us so I half the amount of beef and only use 1/2 a teaspoon of cumin. Still strong to me so I added more oregano. I like this chili more than the traditional chili using ” — a cook, 5★