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

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Gordon Ramsay’s Mexican Chili Con Carne is a rich, spicy, slow-simmered dish made with ground beef, kidney beans, and bold spices. Finished with a touch of dark chocolate for depth, it’s comfort food with chef-level flavor.

Ingredients

Scale

  • 1 lb ground beef or finely diced chuck steak

  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 celery stalk, finely chopped

  • 1 red bell pepper, diced

  • 1–2 fresh red chilies, sliced (adjust to taste)

  • 1 tbsp tomato paste

  • 1 tsp smoked paprika

  • 1½ tsp ground cumin

  • 1 (14 oz) can chopped tomatoes

  • 1 (15 oz) can kidney beans, drained

  • ½ cup red wine or beef broth

  • 1 square (10g) dark chocolate (70% cocoa)

  • Salt and black pepper, to taste

  • Handful of fresh coriander (cilantro), chopped

Instructions

  • Heat oil in a pot. Brown beef in batches, remove and set aside.

  • In the same pot, sauté onion, garlic, and celery until soft.

  • Stir in paprika, cumin, and tomato paste. Cook until darkened.

  • Deglaze with wine or broth. Simmer 2 minutes.

  • Add bell pepper, chilies, chopped tomatoes, and kidney beans.

  • Return beef to the pot. Simmer on low for 45–60 minutes.

  • Stir in dark chocolate until melted. Season to taste.

  • Finish with fresh coriander and serve hot.

Notes

  • Add more chili for extra heat or serve with sour cream to cool.

  • Store in fridge for 4 days or freeze for up to 3 months.

  • Serve with rice, tortillas, or over nachos.

Find it online: https://dishloomz.com/gordon-ramsays-mexican-chili-con-carne-bold-spicy-full-of-depth/