Grammy's Kitchen · Chili · The Best Crock Pot Chili
One of 32 chili recipes we measured
55 cooks on www.thecountrycook.net rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 33% | 33% |
| fat | 0% | 1% |
| aromatics | 12% | 16% |
| salt | 0% | 0% |
| vegetables and beans | 68% | 65% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound ground beef |
| 40 g | 1 stalk celery, chopped |
| 150 g | 1 small onion, finely diced |
| 4 g | 1/2 Tablespoon minced garlic |
| 425 g | 15 ounce can petite diced tomatoes |
| 425 g | 15 ounce can tomato sauce |
| 425 g | 15 ounce can dark red kidney beans |
| 425 g | 15 ounce can beef broth |
| 425 g | 15 ounce can refried beans |
| 12 g | 1 1/2 Tablespoons chili powder |
| 2 g | 1 teaspoon cumin |
| 5 g | 1 teaspoon Worcestershire sauce |
| salt and pepper, to taste | |
| shredded cheddar cheese, chopped onions, green onions sour cream |
Method: 5 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely amazing recipe!!!! I made it for the 1st time last Monday and it looks like it was such a hit, I'll be making it again this Monday. I added a bit more spices to mine but other than that I stuck pretty close to the recipe and it turned out soooooo go” — a cook, 5.0★
“I did use the refried beans and WOW - I think it made a huge difference in thickness, and of course, we love beans in chili (people can fight me on that - plus FIBER lol) Great recipe! Will make again for sure.” — a cook, 5.0★