This Gordon Ramsay Chili Con Carne is a perfect blend of meat, spices, and beans, creating rich savory notes. The combination of tomatoes, beans, and red chili adds a beautiful color that is both visually appealing and appetizing.

This delicious recipe always brightens my day whenever I make it. The balance of savory, rich flavors with tangy undertones gives this chili a unique character, enhanced by hints of sweetness and spice.

I can’t resist this comforting and flavorful Chili Con Carne; it looks so tempting! Its vibrant green flecks mingle with earthy browns and rich reds, making the dish inviting.

Chili con carne is primarily an American creation infused with Mexican influences. It beautifully combines the best of both culinary worlds and has gained popularity worldwide, thanks to its bold flavors and incredible taste.

EQUIPMENTS REQUIRED

• Wok – A wok is essential for cooking the beef and vegetables until they’re browned and aromatic.
• Mixing Bowl – Use a bowl to rinse the kidney beans.
• Spatula – A spatula is necessary for sautéing the vegetables.
• Knife – A knife is needed to chop the vegetables evenly.
• Chopping Board – Place a chopping board under the vegetables before cutting.

HOW TO MAKE HEALTHY GORDON RAMSAY CHILI CON CARNE

Servings: 8

Calories: 551 kcal

Total Time: 40 minutes

INGREDIENTS

• 1 large onion
• 2 garlic cloves
• 1 red chili
• 2 sprigs thyme
• 500 grams minced beef
• 2 tablespoons sweet paprika
• 200 ml beef stock
• 1 teaspoon dried oregano
• 3 fresh tomatoes
• 400 grams canned tomatoes
• 5 tablespoons tomato puree
• 1 stick cinnamon
• 1 bay leaf
• Olive oil
• 400 grams kidney beans
• Salt (to taste)
• Pepper

INSTRUCTIONS

• Heat olive oil in a wok and add the garlic cloves.
• Once the garlic is fragrant, add the finely chopped onion.
• Incorporate the cinnamon stick and bay leaf into the wok.
• Add the fresh red chili.
• Next, add the minced beef to the wok.
• Stir in the canned tomatoes and fresh tomatoes.
• Pour in the tomato puree and let the mixture cook for a few minutes.
• Sprinkle in the sweet paprika.
• Add the dried oregano and thyme.
• Mix in a pinch of cumin.
• Stir in the kidney beans.
• Pour in the beef stock and season with salt and pepper.

Allow the chili to simmer until fully cooked. Your hearty Gordon Ramsay chili con carne is ready to serve! Enjoy!

EXPERT TIPS THAT I RECOMMEND

Experiment with Different Beans: While Gordon Ramsay uses only kidney beans, you can add variety by incorporating pinto, cannellini, or black beans for a unique twist.

Chop Onions and Garlic Finely: For a smoother texture in your chili con carne, make sure to chop the onions and garlic finely.

Layering Flavors: To build a rich flavor base, sauté the onions and garlic before adding the meat.

Balancing Flavors: Adding a splash of vinegar or lime juice can balance the dish’s acidity and enhance its richness.

Deglaze the Pan: After browning the meat, deglaze the pan with stock to capture all those flavorful bits, infusing your chili with extra depth.

Alternate Cooking Method: Consider using a slow cooker for this recipe. This method allows for deeper flavor development if you’re not in a hurry.

Extra Ingredients for Added Flavor: For a delightful flavor and texture, try adding sour cream, cheddar cheese, or crème fraîche. These ingredients will enhance your chili con carne even further.

Rich and Creamy Touch: Incorporate crème fraîche, cheddar cheese, or sour cream for intriguing flavors and textures, elevating your chili con carne to the next level.

RECIPE VARIATIONS FOR DIFFERENT DIETS

VEGAN DIET

To adapt this dish for a vegan diet, replace the minced beef with vegetables like lentils or chickpeas, and use vegetable stock instead of beef stock. This dish is already dairy-free, making it suitable for vegans as well.

KETO DIET

To make this dish keto-friendly, you’ll want to use low-carb ingredients. Start by substituting beans with ground meat, such as beef or turkey, which are excellent low-carb options. For the rest of the dish, include ground beef, beef stock, pepper, and salt. For toppings, add avocado and chopped herbs. Your keto-friendly version is now ready to enjoy!

STORING AND REHEATING THIS RECIPE

• Refrigerating: You can refrigerate the chili con carne for four to five days. Just make sure to store it in an airtight container to maintain its flavors and textures.
• Freezing: If you prefer to freeze it, transfer the chili to a freezer-safe bag or airtight container. This will help preserve the dish and prevent it from absorbing odors from other foods in the freezer.
• In the Microwave: To reheat in the microwave, place the chili in a microwave-safe container. Cover it with a lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Add a little water to thin out the chili, as it may thicken when refrigerated or frozen. Stir it frequently to ensure even reheating.
• In the Oven: Preheat your oven to 350°F. Add a tablespoon of stock or water to the chili before reheating, and cover the dish tightly with aluminum foil. For smaller portions, reheat for about 15 minutes, while larger portions may take up to 45 minutes. If the chili is frozen, remember to thaw it overnight in the refrigerator before reheating.