The Best Bowl of Chili I've Ever Had...

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	21%	23%
fat	0%	1%
aromatics	20%	16%
sweetener	0%	0%
salt	0%	0%
vegetables and beans	47%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 163 for gravy quality

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

Ingredients

Weights computed by us.

680 g	1 1/2 lbs ground beef
150 g	1 large chopped onion (yellow or white)
12 g	4 minced garlic cloves
16 g	2 tablespoons chili powder
3 g	1/2 teaspoon salt
4 g	2 teaspoons ground cumin
1 g	1 teaspoon dried oregano
1 g	1/4 teaspoon cayenne
879 g	2 (15 1/2 ounce) cans kidney beans
794 g	1 (28 ounce) can diced tomatoes
170 g	1 (6 ounce) can tomato paste
	1/2 teaspoon Tabasco sauce
113 g	1 (4 ounce) can chopped jalapenos
4 g	1 teaspoon Splenda sugar substitute (or sugar)
240 g	1 cup dark beer (Newcastle or ?)
113 g	1 cup shredded cheese (cheddar or Mexican mix)
115 g	1/2 cup sour cream

Method: 9 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was REALLY good! Last time I screwed up my chili with a bad recipe too much simmering where the ground beef broke down too much and had sort of a Cincinnati chili flavor which is completely different then chilli the rest of the country is familiar with. S” — a cook, 5★

“I was compelled to leave a review because this chili is THAT GOOD. I'm not a fan of super spicy food, but like good flavor and a subtle kick. This chili is spot on for all of that. I did alter the recipe slightly. I had to double the recipe (for a chili cookof” — a cook, 5★