Grammy's Kitchen · Chili · The Best Chili Ever
One of 163 chili recipes we measured
from www.seriouseats.com
It ranks #163 of 163 for sauce body among the chili recipes we compared. 4 cooks on www.seriouseats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 35% | 23% |
| fat | 1% | 1% |
| aromatics | 7% | 16% |
| acid | 2% | 0% |
| sweetener | 1% | 0% |
| salt | 1% | 0% |
| vegetables and beans | 29% | 58% |
| collagen idx | 0.9 | 0.8 |
| marbling idx | 0.8 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 1 pound (450g) dried dark red kidney beans |
| 26 g | 3 tablespoons (26g) kosher salt or 6 tablespoons table salt |
| 14 g | 3 whole ancho, pasilla, or mulato chiles, seeded and torn into rough 1-inch pieces (about 1/2 ounce) |
| 4 g | 2 whole New Mexico red, California, costeño, or choricero chiles, seeded and torn into rough 1-inch pieces (about 1/8 ounce) |
| 1 whole cascabel, árbol, or pequin chile, seeded and torn in half | |
| 9 g | 1 1/2 tablespoons (9g) whole cumin seeds |
| 3 g | 1 1/2 teaspoons (3g) whole coriander seeds |
| 2 whole cloves | |
| 1 star anise | |
| 2268 g | 5 pounds (2.3kg) bone-in beef short ribs, trimmed of silver skin and excess fat |
| Freshly ground black pepper | |
| 27 g | 2 tablespoons (30ml) vegetable oil |
| 960 g | 1 quart (900ml) low-sodium chicken broth (preferably homemade ), divided |
| 23 g | 1 ounce (23g) chopped unsweetened chocolate |
| 33 g | 2 tablespoons (30ml) tomato paste |
| 5 g | 1 tablespoon (5.4g) extra-finely ground coffee beans |
| 30 g | 2 whole anchovy fillets |
| 11 g | 2 teaspoons (10ml) soy sauce |
| 1 teaspoon (5ml) Marmite | |
| 150 g | 1 large yellow onion, diced fine (about 1 1/2 cups) |
| 12 g | 4 cloves garlic, minced (about 1 tablespoon) |
| 45 g | 3 fresh Thai bird chiles or 1 jalapeño, finely chopped |
| 3 g | 1 tablespoon (3g) dried oregano |
| 2 g | 2 bay leaves |
| 794 g | 1 (28-ounce; 794g) can crushed tomatoes |
| 60 g | 1/4 cup (60ml) cider vinegar, plus more to taste |
| 56 g | 1/4 cup (60ml) vodka or bourbon |
| 28 g | 2 tablespoons (28g) dark brown sugar |
| 15 g | 1 tablespoon (15ml) Buffalo-style hot sauce, such as Frank's RedHot (or more to taste) |
| Scallions, sliced finely | |
| Cheddar, Jack, or Colby cheese, grated | |
| Sour cream | |
| Jalapeño or Poblano peppers, diced and seeded | |
| Onion, diced | |
| Avocado, diced | |
| Saltines | |
| Fritos |
Method: 8 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks Kenji. I've used star anise in my chili for years. It's also great when soaked and then tossed onto a bed of hot coals When grilling. Dried Rosemary branches as well.My chili 'secret' weapon is the glcerin rendered from the meat browning process. After ” — a cook
“Just made this chili for the first time - WOW, it's fantastic. I mostly followed the recipe but with limit on time and ingredients I made some adjustments and it still turned out phenomenal. Didn't want to splurge on short rib for the first go-round so took th” — a cook