Gordon Ramsay’s Mexican Chili Con Carne: Bold, Spicy & Full of Depth

If you’re craving a rich, hearty dish with a fiery kick and layers of smoky flavor, Gordon Ramsay’s Mexican Chili Con Carne delivers exactly that. Inspired by authentic Mexican flavors but elevated with Ramsay’s signature chef techniques, this dish brings together ground beef, beans, aromatic spices, and slow-cooked tomatoes into a one-pot meal that’s perfect for feeding a crowd or prepping ahead for a week of flavorful dinners.

Unlike Tex-Mex chili, which often leans on sweetness or shortcuts, Ramsay’s version emphasizes authentic heat, depth of spice, and balanced seasoning, all while keeping the recipe accessible for home cooks. This chili is a classic comfort dish that originated in northern Mexico and southern Texas but has been interpreted around the world. Gordon Ramsay’s method honors the roots while modernizing the preparation for a deeply satisfying result.

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Ingredients Overview: The Building Blocks of Bold Flavor

Here’s what you’ll need to make Gordon Ramsay’s Mexican Chili Con Carne and why each ingredient matters:

1. Ground Beef (or Chuck Steak)

The core protein—Ramsay often chooses high-quality, lean ground beef for flavor without excess fat. Chuck steak, finely chopped, can be used for a meatier texture. Aim for 85/15 beef.

2. Red Kidney Beans

A chili essential. Kidney beans provide texture and absorb the surrounding flavors beautifully. Always rinse canned beans to remove excess sodium.

3. Bell Peppers & Chilies

Red bell peppers add sweetness, while fresh red chilies bring heat. Ramsay often uses fresh birds-eye or serrano chilies for a real punch. You can control the heat by adjusting the quantity or removing seeds.

4. Onion, Garlic, and Celery

This aromatic trio adds depth and texture. Sautéed until soft, they form the savory base and enhance the richness of the sauce.

5. Smoked Paprika & Ground Cumin

Smoky paprika gives the chili its signature warmth, and cumin adds earthiness and that unmistakable chili aroma.

6. Tomato Paste & Canned Tomatoes

These deliver the deep, tomato-based body. Ramsay often reduces tomato paste slightly before combining it with chopped tomatoes to intensify flavor.

7. Dark Chocolate (Optional)

A unique Ramsay twist—just a small square of dark chocolate (70% cocoa or higher) helps round out the bitterness of tomatoes and adds richness. It won’t taste like chocolate but creates balance.

8. Red Wine or Beef Stock

To deglaze and deepen the base. Ramsay sometimes uses a splash of red wine for body and acidity, or rich beef stock for deeper umami.

9. Fresh Coriander (Cilantro)

Stirred in at the end, coriander adds brightness and freshness that contrasts beautifully with the slow-cooked base.

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Step-by-Step Instructions: Gordon Ramsay Style

Making this chili is more than just combining ingredients—it’s about technique and layering flavors:

1. Prep Ingredients First

Dice your vegetables finely and have everything measured before you start. Ramsay emphasizes mise en place for smooth cooking.

2. Brown the Beef

Heat a heavy-bottomed pot over medium-high heat with a tablespoon of olive oil. Add ground beef in batches to avoid steaming. Brown well—this is where flavor starts. Remove and set aside.

3. Sauté Aromatics

Add diced onion, garlic, and celery to the same pot. Cook for 5–7 minutes until softened and slightly caramelized. Stir frequently.

4. Add Spices & Tomato Paste

Stir in smoked paprika and ground cumin. Toast for 30 seconds, then add tomato paste. Cook the paste until it darkens slightly—it develops sweetness and depth.

5. Deglaze the Pan

Add red wine or a splash of beef stock. Scrape up the browned bits from the bottom of the pot (this is where deep flavor lives). Simmer for 2–3 minutes.

6. Add Tomatoes & Chilies

Add chopped bell pepper, fresh chili, and canned tomatoes. Stir in kidney beans and return the browned beef to the pot. Mix well.

7. Simmer Low & Slow

Cover and let the chili simmer on low for 45–60 minutes. Stir occasionally to prevent sticking. If it gets too thick, add more stock or water.

8. Finish with Chocolate & Fresh Herbs

Add a square of dark chocolate and stir until melted. It will round out the acidity and add richness. Season with salt and pepper to taste. Finish with a handful of fresh chopped coriander.

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Tips, Variations, and Substitutions

Ramsay-Style Cooking Tips:

• Don’t rush the browning. Deeply caramelized meat builds robust flavor.

• Use fresh spices. Ramsay often toasts spices lightly before adding them for bolder taste.

• Finish like a chef. A splash of lime juice and fresh herbs added at the end can bring brightness.

Variations:

• Vegetarian Version: Substitute beef with canned lentils, black beans, or a meat alternative like plant-based ground.

• Chili Con Carne with Chorizo: Add finely chopped Mexican chorizo to the ground beef for a smoky, spicy edge.

• Smokier Version: Use chipotle chilies in adobo for deeper, smoked heat.

Ingredient Swaps:

• No red wine? Use extra beef broth and a teaspoon of balsamic vinegar for acidity.

• No kidney beans? Black beans or pinto beans work well too.

• Too spicy? Add a spoonful of Greek yogurt or sour cream to tone it down when serving.

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Serving Ideas & Occasions

Gordon Ramsay’s Chili Con Carne is incredibly versatile. Here are some serving ideas:

• Chili Bowls: Serve over steamed rice or quinoa for a full meal.

• Taco Night: Spoon chili into taco shells or tortillas, topped with avocado, cheese, and sour cream.

• Nacho Topping: Use as a topping for nachos with shredded cheese and jalapeños.

• Loaded Baked Potatoes: Spoon over baked potatoes and top with grated cheese and spring onions.

• Chili Dogs: Use it to top hot dogs for game-day comfort food.

Perfect for:

• Cold winter dinners

• Game day gatherings

• Family-style weekend meals

• Freezer-friendly meal prep

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Nutritional & Health Notes

This recipe is filling, balanced, and customizable:

• High Protein: With lean beef and beans, this chili delivers a good amount of protein—great for energy and satiety.

• Fiber-Rich: Thanks to the beans, celery, and peppers.

• Gluten-Free: Naturally gluten-free when made with gluten-free broth and no beer or flour.

• Low Carb Option: Skip the beans and serve with cauliflower rice or roasted vegetables.

Nutritional estimates per serving (without rice):

• 350–400 calories

• 28g protein

• 14g fat

• 25g carbohydrates

• 8g fiber

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Frequently Asked Questions (FAQ)

1. What makes Gordon Ramsay’s chili different?

Ramsay’s version is more refined than typical chili. He focuses on deeply browning the meat, using bold spices like smoked paprika and cumin, and sometimes finishes with dark chocolate for richness and balance.

2. Can I make this in advance?

Yes! In fact, chili is better the next day. The flavors deepen overnight. Cool it completely before refrigerating in airtight containers for up to 4 days.

3. Can I freeze chili con carne?

Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

4. What can I use instead of kidney beans?

Black beans, pinto beans, or even chickpeas work well. Just rinse canned beans before using.

5. How do I make this less spicy?

Reduce the amount of fresh chili or remove the seeds before cooking. You can also add a dollop of sour cream or shredded cheese when serving to mellow the heat.

6. What wine should I use in this recipe?

A dry red wine like Merlot, Syrah, or Cabernet Sauvignon works best. Avoid sweet wines. If you don’t want to use wine, beef broth is a great alternative.

7. Is chocolate necessary in chili con carne?

Not strictly, but it’s a brilliant trick used by chefs like Ramsay. It adds richness, reduces bitterness, and gives the chili a velvety finish. Use just a small amount—no more than one square of dark chocolate.

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