Gordon Ramsay’s Mexican Chili Con Carne Recipe

I just tried a Gordon Ramsay Recipe for Chili Con Carne and I’m not kidding when I say it turns plain minced beef into the kind of dinner you brag about.

I’m obsessed with this Gordon Ramsay Recipe Chili Con Carne Recipe because it hits every craving hard. The aroma of minced beef makes my kitchen sound like the best kind of chaos.

I love dishes that don’t pretend to be delicate. This one is messy in the way, tomatoey and smoky and meaty.

And those kidney beans? They bulk it up and make every spoonful feel worth the wait.

I don’t need fancy plating. Just a bowl, a spoon, and that deep, loud flavor that keeps pulling me back for more.

I’ll happily eat leftovers for breakfast, no shame. Seriously.

Ingredients

• Minced beef: hearty protein, gives the chilli its meaty punch and satisfying bite.
• Olive oil: basic cooking fat, keeps things from sticking and adds silkiness.
• Onion: sweet base note, softens and rounds the whole pot.
• Garlic: punchy aroma, you’ll smell it before you taste it.
• Red chillies: fresh heat, bright and lively without being cloying.
• Red peppers: crunchy sweetness, balances the spiciness nicely.
• Carrot: subtle sweetness and texture, sneaks in some veg.
• Celery: grassy crunch, optional but really adds depth.
• Tomato purée: concentrated tomato oomph, thickens and boosts colour.
• Chopped tomatoes: juicy body, gives saucy, chunky tomato goodness.
• Red wine: rich warmth and depth, or swap for stock if you like.
• Beef stock: savoury backbone, makes the sauce comforting and round.
• Kidney beans: creamy heft, adds fibre and makes it more filling.
• Cumin: earthy spice, gives that classic chilli warmth.
• Smoked paprika: smoky sweetness, adds a gentle campfire note.
• Oregano: dried herb hit, simple Mediterranean brightness.
• Bay leaf: subtle aromatic lift, works quietly in the background.
• Brown sugar: tiny sweetness, cuts the tomato acidity nicely.
• Sea salt: essential seasoning, brings everything into focus.
• Black pepper: sharp finish, adds a little kick at the end.
• Coriander: fresh green zing, brightens each spoonful up.
• Natural yogurt: cooling creaminess, perfect if it’s too spicy.

Ingredient Quantities

• 500g minced beef (lean)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed or chopped
• 2 red chillies, seeds removed and sliced (or 1 fresh chilli if you like it milder)
• 2 red peppers, deseeded and diced
• 1 carrot, peeled and finely diced
• 2 sticks celery, finely diced (optional but adds flavour)
• 2 tbsp tomato purée
• 400g can chopped tomatoes
• 150ml red wine (or extra beef stock if you prefer no alcohol)
• 250ml beef stock
• 400g can kidney beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp soft brown sugar or honey
• sea salt and freshly ground black pepper, to taste
• a small bunch fresh coriander, chopped (for serving)
• natural yogurt or sour cream, to serve (optional)

How to Make this

1. Heat 2 tbsp olive oil in a large heavy based pan over medium high heat, add 500g minced beef, season with salt and pepper and brown well, breaking it up with a spoon so you get little crispy bits, then drain any excess fat if there’s loads.

2. Turn heat down to medium, add 1 large finely chopped onion, 3 crushed garlic cloves, 2 sliced red chillies and the diced carrot, celery and 2 deseeded diced red peppers; cook for about 6 to 8 minutes until things are softened and starting to colour.

3. Stir in 2 tbsp tomato purée, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1 bay leaf; fry for 1 to 2 minutes to wake up the spices, scraping any browned bits from the bottom.

4. Pour in 150ml red wine or extra beef stock if you dont want alcohol, let it bubble and reduce for 2 to 3 minutes so the raw alcohol smell goes and the flavour concentrates.

5. Add 250ml beef stock and a 400g can chopped tomatoes, then stir everything together, bring to a simmer, lower the heat and let it gently bubble for 20 minutes so flavours deepen.

6. After 20 minutes add the drained and rinsed 400g can kidney beans and 1 tsp soft brown sugar or honey, stir and simmer for another 10 minutes so the beans heat through and the sauce thickens; taste and adjust salt and pepper.

7. If it seems too thin, simmer a little longer uncovered to reduce, if it gets too thick add a splash of stock or water, you want a rich but saucy consistency.

8. Remove the bay leaf, check seasoning again, and if you want more heat add a pinch of chilli flakes or another fresh chilli; for smokiness add a little extra smoked paprika.

9. Serve the chili topped with chopped fresh coriander and a dollop of natural yogurt or sour cream, with rice, crusty bread or tortilla chips.

10. Leftovers get better the next day so cool quickly, refrigerate up to 3 days or freeze in portions, reheat gently and add a splash of water or stock if it has tightened up.

Equipment Needed

1. Large heavy based frying pan or sauté pan
2. Wooden spoon or sturdy spatula for breaking up the mince
3. Sharp chef’s knife and a chopping board (for onions, peppers, carrot etc)
4. Can opener and a sieve or colander to drain the beans
5. Measuring jugs or cups (for 150ml wine and 250ml stock)
6. Tablespoons and teaspoons for the tomato purée and spices
7. Ladle or large spoon for stirring and serving
8. Small bowl and spoon for mixing salt, sugar or tasting while cooking

FAQ

Gordon Ramsay’s Mexican Chili Con Carne Recipe Substitutions and Variations

• 500g minced beef: swap for minced turkey or chicken for a leaner meal, or use textured vegetable protein or lentils for a vegetarian version (cook a bit longer so the lentils get soft).
• 2 tbsp olive oil: use sunflower or vegetable oil if thats what you’ve got, or a knob of butter for a richer taste.
• 2 red chillies: replace with 1 tsp chilli flakes or a chopped jalapeño if you want something easier to find or milder, add seeds if you like it hotter.
• 400g can kidney beans: black beans or pinto beans work great, or use extra chopped veg like mushrooms for less bean-y texture.

Pro Tips

1) Brown the beef well and get those little crispy bits, they add huge flavour. Don’t overcrowd the pan though, do it in batches if you must, otherwise the meat will steam and wont brown properly.

2) Deglaze with the wine or stock after you’ve fried the spices, scrape up all the browned bits from the bottom. That sticky stuff is pure flavor, so dont skip it and let the wine reduce a bit so it concentrates.

3) Add the beans near the end so they keep their shape and dont fall apart, and stir in the brown sugar or honey to balance the acidity from the tomatoes. If the sauce tastes flat after simmering, a tiny splash of vinegar or a squeeze of lime brightens it up.

4) Make it a day ahead if you can, leftovers always taste better. When reheating add a little stock or water if it’s too thick, and always check seasoning after warming because flavours can dull in the fridge.