Gordon Ramsay Chili Con Carne

Ah, chili con carne! Just the thought of it brings back memories of cozy evenings, family gatherings, and warm aromas wafting through the kitchen. This particular recipe, inspired by the legendary Gordon Ramsay, has a special place in my heart. It has all the hearty elements that make for a perfect comfort dish—a robust blend of spices, the rich flavor of beef, and the delightful tang of tomatoes. It’s like a warm hug in a bowl!

So, get your apron on, grab your favorite cutting board, and let’s take a journey through my take on this meaty masterpiece.

Why this chili will steal your heart

Let’s spill the beans (pun totally intended) on why this chili con carne is simply irresistible. It’s deeply flavorful—think warm, spicy, and rich! Picture this: the aroma of garlic and onions sizzling away, wafting through your home like an aromatic love letter. The tenderness of the ground beef browning to perfection, paired with an explosion of spices that will dance on your taste buds.

But wait, there’s more! This dish isn’t just about indulgence. It’s a fantastic one-pot meal packed with protein and fiber, thanks to the beef and kidney beans. Perfect for those chilly nights when you want something comforting yet nourishing. Whether you’re cooking for a crowd or just for yourself, this chili is bound to impress. Plus, it’s versatile! Pair it with rice, tortilla chips, or simply enjoy it on its own—all while making the kitchen feel like a festive gathering spot.

Gather these ingredients

Now let’s gather the squad. Here’s what you’ll need to whip up this delightful bowl of warmth:

• 1 tbsp olive oil: For that perfect sauté of aromatics that sets the stage.
• 3 garlic cloves, minced: The heart and soul of flavor. Mince them well for that punchy kick!
• 1 onion, diced: Adds sweetness and layers to your chili. Go for a yellow or sweet onion if you can.
• 1 red bell pepper, diced: Brightness in color and taste. Feel free to mix it up with a yellow or orange one for a twist.
• 500g ground beef: The star of the show. You can swap it for turkey or a plant-based alternative if you’d like.
• 3 tbsp tomato paste: For richness and depth. It’s like the secret weapon in a chef’s arsenal!
• 800g crushed tomatoes: Canned crushes do wonders here. Don’t skimp on quality—San Marzano is a great go-to.
• 420g red kidney beans, drained: They add texture and heartiness. No beans? Black beans work just as well.
• 2 beef bouillon cubes, crumbled: A shortcut to umami flavor, bringing everything together.
• 1½ tsp sugar: To counterbalance acidity. You won’t taste sweetness but notice harmony.
• ½ to 1½ cups water (as needed): Adjust the thickness as you simmer away.
• Salt and black pepper, to taste: Essential seasoning! Don’t hold back on these staples.
• 1–2 tsp cayenne pepper: Spice it up based on your heat preference—go light if you’re not a fan of fire!
• 4 tsp paprika: Sweet and smoky, it enhances that deep color.
• 5 tsp cumin: The aromatic depth that brings a hint of earthiness.
• 2 tsp garlic powder: For that extra layer of garlicky goodness.
• 2 tsp onion powder: Because who wouldn’t want more onion-y flavor?
• 2 tsp dried oregano: A herby note that rounds out the taste.

The cooking process explained

Alright, let’s dive into this cooking adventure!

1. Sauté aromatics: Start by heating the olive oil in a large pot over medium heat. Toss in the minced garlic and diced onion, cooking for about 1 minute. Then, add that vibrant red bell pepper. Let it simmer for another 2 minutes until everything is beautifully soft and fragrant—trust me, it’s magical!
2. Brown the beef: Now, introduce the ground beef to the pot. Break it apart gently with a spoon, allowing it to sizzle away until it’s fully browned and has some scrumptious crispy bits here and there.
3. Toast the spices: This is where the kitchen starts to come alive! Add the spice medley: cayenne, paprika, cumin, garlic powder, onion powder, and oregano. Stir continuously for 1-2 minutes until the aroma envelops you—this step creates depth!
4. Simmer the chili: Stir in the tomato paste, followed by the crushed tomatoes, drained kidney beans, crumbled bouillon, and sugar. If it looks thick, add ½ cup of water. Bring it all to a simmer and let it bubble for at least 20-40 minutes. If it gets a bit thick, don’t hesitate to add more water.
5. Finish and serve: Once it’s simmered to perfection, taste it! Season with salt and pepper to suit your palate. Serve it hot with rice, crispy chips, warm tortillas, and top with a dollop of sour cream and a sprinkle of cheese for that extra indulgent flair.

Best ways to enjoy it

Now that your chili is ready, how do you serve this delicious creation?

Picture this: a steaming bowl of chili served alongside fluffy rice or crispy tortilla chips that contrast beautifully with the richness of the dish. A mound of sour cream topping it off, perhaps a sprinkle of cheese, and don’t forget fresh cilantro for that pop of color and flavor.

Feeling creative? Consider introducing toppings like diced avocado, jalapeños for an extra kick, or even a squeeze of fresh lime juice for brightness. You could even serve it in a bread bowl—the ultimate cozy indulgence!

How to store and freeze

We all know leftovers can be a gift! This chili keeps well, making it perfect for meal prep.

Store it in an airtight container in the fridge for up to 3-4 days. Just reheat it gently on the stove or in the microwave, adding a splash of water if necessary.

Want to save it for later? This chili freezes beautifully! Let it cool completely, then transfer it to a freezer-safe bag or container. It’ll hold up for about 3 months. When you’re ready to enjoy, just thaw it overnight in the fridge and reheat before serving.

Helpful cooking tips

• Don’t rush the sauté: Letting the aromatics develop fully is critical. This is where the base flavor comes from!
• Adjust seasonings wisely: Taste as you go! Everyone’s spice tolerance differs, so feel free to adjust the cayenne and other spices to your liking.
• Use high-quality canned tomatoes: It makes a significant difference to the overall flavor of your chili.
• Experiment with toppings: Bring a little flair to your bowl! Think outside the box with toppings, from pickled jalapeños to crumbled feta.

Creative twists

Feeling adventurous? Here are a few variations to consider:

• Meatless Monday: Swap the ground beef for lentils or mushrooms for a hearty vegetarian chili that’s just as satisfying.
• Add the heat: Throw in a few diced chipotle peppers in adobo for a smoky punch.
• Different beans: Experiment with black beans or pinto beans; just ensure they’re drained and rinsed for the best results.
• A sweet twist: Add a tablespoon of cocoa powder or a splash of beer while simmering to deepen the flavor.

Ingredients list

• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 500g ground beef
• 3 tbsp tomato paste
• 800g crushed tomatoes
• 420g red kidney beans, drained
• 2 beef bouillon cubes, crumbled
• 1½ tsp sugar
• ½ to 1½ cups water (as needed)
• Salt and black pepper, to taste
• 1–2 tsp cayenne pepper (adjust to taste)
• 4 tsp paprika
• 5 tsp cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano

Directions to follow

1. Heat olive oil in a large pot over medium heat.
2. Add minced garlic and diced onion; cook for 1 minute.
3. Add diced red bell pepper; cook for 2 more minutes until soft.
4. Add ground beef; break apart and cook until browned.
5. Stir in cayenne, paprika, cumin, garlic powder, onion powder, and oregano; cook for 1-2 minutes until aromatic.
6. Stir in the tomato paste, crushed tomatoes, kidney beans, crumbled bouillon, and sugar; add ½ cup of water.
7. Bring to simmer; cook for 20-40 minutes, adding water to reach desired thickness.
8. Season with salt and pepper; serve hot with your favorite sides.

Your questions answered

1. Can I use different meats? Absolutely! Turkey or ground chicken work great—just adjust cooking times as needed.
2. How long does this chili last in the fridge? It will stay fresh for about 3-4 days.
3. Can I make it ahead of time? Yes! This chili gets even better after sitting in the fridge for a day!
4. What should I serve with it? Rice, tortilla chips, cornbread, or a simple salad are great choices.
5. Is it spicy? That’s entirely up to you! Start small with the cayenne and adjust as you go.

There’s something about cooking that brings people together. Whether you’re making this for a cozy night in or sharing it at a potluck, it’s bound to be an experience filled with warmth and flavor. So, grab your ingredients, roll up your sleeves, and dive into this fantastic chili con carne adventure! I can’t wait to hear how yours turns out—don’t forget to share your creative twists!

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Gordon Ramsay Chili Con Carne

Cooking Method: Sauteing, Simmering Courses: Dinner, Lunch, Main Course Recipe Keys: Freezer Meals High Protein Non Vegetarian Quick Meals Spicy

Difficulty: Intermediate Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 6 Estimated Cost: $ 15 Calories: 400

Best Season: Winter

Description

This chili con carne is a comforting one-pot meal packed with protein and fiber, perfect for chilly nights. It's deeply flavorful with a robust blend of spices, and served warm, it's like a hug in a bowl.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 tbsp olive oil (For sautéing)
• 3 cloves garlic, minced (The heart and soul of flavor)
• 1 medium onion, diced (Use yellow or sweet onion for best flavor)
• 1 medium red bell pepper, diced (Can substitute with yellow or orange)
• 500 g ground beef (Can swap for turkey or plant-based alternative)
• 3 tbsp tomato paste (Adds richness and depth)
• 800 g crushed tomatoes (San Marzano recommended for best flavor)
• 420 g red kidney beans, drained (Texture and heartiness)
• 2 cubes beef bouillon, crumbled (For umami flavor)
• 1.5 tsp sugar (To balance acidity)
• 0.5 to 1.5 cups water (To adjust thickness)
• to taste salt and black pepper (Essential seasoning)
• 1 to 2 tsp cayenne pepper (Adjust to taste)
• 4 tsp paprika (Enhances color)
• 5 tsp cumin (Adds aromatic depth)
• 2 tsp garlic powder (For extra flavor)
• 2 tsp onion powder (Enhances onion flavor)
• 2 tsp dried oregano (Adds herby note)

Instructions

Cooking Steps

1. Sauté Aromatics

   Heat olive oil in a large pot over medium heat. Add minced garlic and diced onion; cook for 1 minute. Then, add diced red bell pepper and let it simmer for another 2 minutes until everything is soft.
   Mark as complete

2. Brown the Beef

   Introduce the ground beef. Break it apart and cook until browned.
   Mark as complete

3. Toast the Spices

   Add cayenne, paprika, cumin, garlic powder, onion powder, and oregano. Stir continuously for 1-2 minutes until aromatic.
   Mark as complete

4. Simmer the Chili

   Stir in the tomato paste, crushed tomatoes, drained kidney beans, crumbled bouillon, and sugar. Add ½ cup of water, bring to a simmer, and cook for 20-40 minutes.
   Add more water if it gets too thick.
   Mark as complete

5. Finish and Serve

   Taste and season with salt and pepper. Serve hot with rice, tortilla chips, and toppings of your choice.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 70mg24%

Sodium 800mg34%

Potassium 800mg23%

Total Carbohydrate 30g10%

Dietary Fiber 10g40%

Sugars 5g

Protein 30g60%

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Vitamin A 20 IU

Vitamin C 15 mg

Calcium 5 mg

Iron 20 mg

Magnesium 10 mg

Zinc 30 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to adjust the spicing according to your taste.

Keywords: Chili, Con Carne, Comfort Food, Beef, Spicy