Gordon Ramsays Chili Con Carne
A hearty, deeply seasoned chili con carne combining browned ground meat, kidney beans, tomatoes, aromatic vegetables, warm spices, and savory Worcestershire sauce. A slow uncovered simmer concentrates the sauce, while optional dark chocolate adds extra depth and rounds out the spice profile.
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Ingredients
For the Chili
- 1 pound ground beef or a ground beef-and-pork mixture
- 1 can 14 ounces kidney beans, thoroughly rinsed and drained
- 2 tablespoons olive oil or another neutral cooking oil such as canola
- 1 red bell pepper cut into approximately 1/2-inch pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 2 garlic cloves very finely minced
- 1 can 14 ounces crushed tomatoes
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 small onion finely diced into roughly 1/4-inch pieces
- 1/2 cup beef broth
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
Optional Additions
- 1 tablespoon dark chocolate for additional richness and depth
- 1/2 teaspoon sugar if needed to soften the tomatoes' acidity
For Serving
- Finely chopped fresh cilantro or flat-leaf parsley
- Shredded cheddar cheese
- Sour cream or plain Greek yogurt
- Steamed white rice or tortilla chips
Instructions
- Finely dice the onion into approximately 1/4-inch pieces, mince the garlic, and chop the red bell pepper into roughly 1/2-inch pieces. Keeping the vegetables relatively uniform in size helps them cook at an even rate.
- Warm the olive oil in a large, heavy-bottomed pot over medium heat until shimmering. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and chopped bell pepper. Cook for another 2 minutes while stirring regularly, allowing the garlic to become fragrant without letting it brown.
- Add the ground beef, or beef-and-pork blend, to the pot. Break the meat into small pieces with a wooden spoon as it cooks.
- Increase the heat to medium-high and cook for 5–7 minutes, stirring frequently, until no pink remains and the meat develops light browning.
- Carefully tilt the pot so that excess rendered fat collects on one side. Spoon away and discard the surplus fat.
- Sprinkle in the salt, black pepper, smoked paprika, cumin, chili powder, and dried oregano. Stir continuously for approximately 1 minute so the spices warm in the residual fat and release their aroma.
- Add the tomato paste and Worcestershire sauce to the seasoned meat. Stir continuously for about 1 minute, allowing the tomato paste to cook briefly against the hot surface of the pot and develop a richer flavor.
- Pour in the crushed tomatoes and beef broth. Stir thoroughly until the meat, vegetables, and liquid ingredients are evenly incorporated.
- Stir in the rinsed and drained kidney beans. Add the optional sugar at this stage if using it.
- Bring the chili to a gentle simmer over medium heat. Reduce the heat to low and leave the pot uncovered. Cook for 30 minutes, stirring from time to time as the sauce reduces and the seasonings meld together.
- After the 30-minute simmer, stir in the dark chocolate if using. Continue stirring for about 1 minute, or until the chocolate has completely melted into the sauce.
- Remove the pot from the heat and taste the chili. Adjust with additional salt, black pepper, or the existing spices as necessary, keeping the overall seasoning balanced.
- Spoon the hot chili into serving bowls. Finish each portion with chopped cilantro or flat-leaf parsley, a spoonful of sour cream or plain Greek yogurt, and shredded cheddar cheese.
- Serve with steamed white rice or tortilla chips, either alongside the chili or added as a topping for extra texture.
Notes
The sugar is optional and is intended only to temper excess tomato acidity.
Dark chocolate is also optional; when used, it contributes richness and complexity without making the finished chili noticeably sweet.
For the best texture, rinse and drain the kidney beans before adding them to the pot, and avoid browning the garlic during the initial sauté.