Texas chili combines cubed beef with dried ancho and hot peppers, tomatoes, and cumin for a rich, moderately spiced stew. The dried peppers are rehydrated and blended into the base to build deep, complex heat.
Texas Chili has a low glycemic load of 1.0 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.
The primary glycemic load contributors are dried ancho chili peppers (GL 0.4), fresh tomatoes, peeled and seeded (GL 0.3), onion (GL 0.1). These ingredients account for the majority of the carbohydrate impact per serving.
Not counted in this number, because the recipe serves them alongside the dish: cooked red kidney beans (adds GL 1.7 per serving if eaten), sliced pickled peppers.
Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.