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Gordon Ramsay Chilli Con Carne

Gordon Ramsay Chilli Con Carne
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A rich, deeply flavorful chilli con carne inspired by Gordon Ramsay’s techniques—built on a soffritto base with ground beef, red wine, and dark chocolate for complexity. Slow-simmered to a thick, hearty consistency with tender beans and a gentle heat that builds with each bite.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1 red bell pepper, seeded and finely diced (about 1 cup)
  • 1 1/2 pounds ground beef (85% lean)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dry red wine (such as Merlot or Cabernet Sauvignon)
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 ounce dark chocolate (70% cocoa), finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup beef broth (low sodium), plus more as needed
  • 1 bay leaf
  • For serving: cooked white rice or crusty bread, sour cream, chopped fresh cilantro, shredded cheddar cheese

Instructions

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the finely diced onion, celery, and red bell pepper — this soffritto base builds the aromatic foundation. Cook, stirring frequently, for 6 to 8 minutes, until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to let it burn.
  2. Push the vegetables to one side of the pot and add the ground beef in an even layer. Use a wooden spoon to break the meat into small pieces. Let the beef sear undisturbed for 2 to 3 minutes to develop a deep brown crust — browning equals flavor. Continue cooking, stirring occasionally, until the beef is fully browned and no pink remains, about 5 to 6 minutes total. If there is excess fat, spoon off all but 1 tablespoon.
  3. Add the tomato paste, cumin, smoked paprika, cayenne, oregano, kosher salt, and black pepper. Stir constantly for 1 minute to cook the spices and paste, which deepens their flavor and eliminates the raw taste of the tomato paste. The mixture should become fragrant and darker in color.
  4. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift any browned bits (the fond). This deglazing step captures concentrated flavor. Let the wine bubble vigorously until reduced by half, about 3 to 4 minutes — you should see a rich, dark film coating the meat.
  5. Add the crushed tomatoes, diced tomatoes with their juices, drained kidney beans, chopped dark chocolate, Worcestershire sauce, beef broth, and bay leaf. Stir to combine everything thoroughly. Bring the chili to a gentle simmer over medium heat — you should see small bubbles breaking the surface but not a rolling boil.
  6. Reduce the heat to low, cover the pot partially with a lid, and let it simmer gently for 45 to 50 minutes. Stir occasionally to prevent sticking. The chili is ready when the liquid has thickened to a stew-like consistency and the flavors have melded — taste and adjust salt and pepper as needed. If it becomes too thick, add a splash of beef broth to loosen.
  7. Remove the bay leaf and discard. For the best depth of flavor, let the chili rest off the heat for 5 minutes before serving. Serve over steamed white rice or with crusty bread, topped with a dollop of sour cream, a sprinkle of fresh cilantro, and shredded cheddar cheese.

Notes

Storage: Transfer cooled chili to an airtight container and refrigerate for up to 5 days. Freezing: Chill completely, then place in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Warm in a saucepan over medium-low heat, stirring occasionally, until bubbling and heated through (about 5 minutes). Add a splash of beef broth or water to restore consistency if needed. For best results, allow the chili to cool uncovered for 30 minutes before refrigerating to prevent condensation. The flavors deepen overnight, making leftovers even better.

Nutrition

Keywords: chilli con carne, Gordon Ramsay chilli, beef chilli, Tex-Mex recipe, hearty chili, stovetop chili, dark chocolate chili, red wine chili, weeknight dinner, comfort food

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