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Gordon Ramsay Chilli Con Carne

Gordon Ramsay Chilli Con Carne - recipe card
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A deeply savory and robust chilli con carne that layers caramelized beef, smoky spices, and a touch of dark chocolate for a rich, glossy sauce. Slow-simmered until the meat is tender and the flavors meld, it delivers a hearty, warming bowl with a gentle heat and a hint of sweetness.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 1 red bell pepper, seeded and diced into 1/4-inch pieces
  • 3 cloves garlic, minced
  • 1 1/2 pounds 85% lean ground beef
  • 2 tablespoons tomato paste
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can fire-roasted diced tomatoes, with juices
  • 1 cup beef broth
  • 1 tablespoon dark brown sugar
  • 1 ounce dark chocolate (70% cacao), finely chopped
  • 1 tablespoon fresh lime juice
  • For serving: cooked rice, sour cream, shredded cheddar, chopped cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers. Add the diced onion and bell pepper, and cook, stirring occasionally, for 5 to 6 minutes until the vegetables soften and the onion turns translucent. Lower the heat to medium if they start to brown too quickly.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned, as burnt garlic will turn bitter. Push the vegetables to one side of the pot.
  3. Add the ground beef to the empty side of the pot, breaking it into large chunks with a wooden spoon. Let it sear undisturbed for 2 to 3 minutes to develop a deep brown crust, which adds flavor, then break the beef into smaller pieces and cook for another 4 to 5 minutes until no longer pink. Do not stir too often or the beef will steam instead of brown.
  4. Add the tomato paste, smoked paprika, cumin, chili powder, oregano, cayenne, salt, and black pepper. Stir to coat the beef and vegetables evenly, cooking for 1 minute to bloom the spices and caramelize the tomato paste, which deepens the overall flavor.
  5. Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to release any browned bits, known as the fond, which are packed with flavor. Add the diced tomatoes with their juices, the kidney beans, and the brown sugar, and stir to combine.
  6. Bring the chili to a gentle boil, then immediately reduce the heat to low, so it stays at a slow simmer with just a few bubbles rising to the surface. Partially cover the pot and let it cook for 45 minutes, stirring every 10 minutes, until the liquid has thickened slightly and the flavors have melded.
  7. Uncover the pot and continue to simmer for an additional 15 minutes over medium-low heat, stirring occasionally. The chili should be thick enough to coat the back of a spoon, but not pasty; if it becomes too thick, add a splash of beef broth or water to loosen it.
  8. Remove the pot from the heat and stir in the chopped dark chocolate and fresh lime juice. The chocolate adds a subtle richness and smoothness, and the lime brightens the dish. Taste and adjust seasoning with more salt, cayenne for heat, or a pinch of sugar if needed.
  9. Let the chili rest, covered, for 5 minutes before serving. This allows the flavors to settle and the sauce to slightly thicken further.
  10. Serve hot over cooked rice, topped with sour cream, shredded cheddar, and chopped cilantro, with lime wedges on the side for squeezing over each bowl.

Notes

Store leftover chili in an airtight container in the refrigerator for up to 4 days, or freeze in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight if frozen, then warm in a saucepan over medium-low heat for 10 to 12 minutes, or in the microwave in 1-minute intervals (stirring in between) until piping hot. For an oven alternative, after browning the beef and adding the liquids, transfer the covered pot to an oven preheated to 325°F / 163°C and cook for 2 hours instead of simmering on the stovetop.

Nutrition

Keywords: chilli con carne, Gordon Ramsay, beef chili, Tex-Mex recipe, one-pot meal, weeknight dinner, ground beef, kidney beans, smoky spices, cozy comfort food, easy chili, homemade chili

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-chilli-con-carne/