Classic Gordon Ramsay’s Chili Con Carne

Here is my go-to chili con carne recipe from Gordon Ramsay, with tender beef, kidney beans, peppers, and a rich tomato base that’s packed with warming spices and just the right amount of heat.

This chili has become our family’s comfort food staple on cold Portland evenings. I always make a big batch because it tastes even better the next day, and let’s be honest, who doesn’t love easy leftovers for dinner?

What Kind of Ground Beef Should I Use?

For the best chili con carne, you’ll want to use ground beef with a bit of fat content – 80/20 or 85/15 works perfectly. The fat helps keep the meat tender and adds flavor as it renders during cooking. If you can only find lean ground beef like 90/10, that’s fine too, but you might want to add a little extra olive oil to prevent the meat from drying out. Some people like to mix ground beef with ground pork for extra richness, which gives the chili a deeper, more complex flavor. Just make sure to brown the meat well in batches if needed – don’t overcrowd the pan or it will steam instead of getting that nice caramelized crust.

Options for Substitutions

This chili recipe is great for using what you have on hand – here are some easy swaps:

• Ground beef: You can use ground turkey, chicken, or even plant-based ground meat if you prefer. Ground turkey will need a bit more seasoning since it’s milder than beef.
• Red bell pepper: Any color bell pepper works fine, or you can use poblano peppers for a bit more heat. Even diced celery can work in a pinch.
• Kidney beans: Black beans, pinto beans, or cannellini beans all work well. You can also mix different types of beans for variety.
• Beef stock: Chicken or vegetable stock work just as well. Even water with an extra pinch of salt will do if that’s all you have.
• Dark chocolate: If you don’t have dark chocolate, try a teaspoon of cocoa powder or even a small piece of milk chocolate. This ingredient adds richness but can be skipped entirely.
• Crushed tomatoes: Diced tomatoes, whole tomatoes (crushed by hand), or even tomato sauce can substitute. Just adjust the cooking time if using sauce since it’s already smoother.
• Spices: Don’t have all the spices? A good chili powder blend can replace the cumin, paprika, and oregano – just use about 2 tablespoons total and taste as you go.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with chili con carne is rushing the browning process – you need to let that ground beef develop a proper crust by cooking it in batches and avoiding overcrowding the pan, which just steams the meat instead of browning it. Don’t skip blooming your spices either; toast the cumin, paprika, and chili powder in the oil for about 30 seconds before adding the liquid ingredients, as this step releases their oils and creates much deeper flavor. Another common error is adding the beans too early in the cooking process, which can make them mushy and break apart – stir them in during the last 15-20 minutes of simmering instead. Finally, resist the urge to keep the heat too high during the long simmer; low and slow cooking for at least an hour allows all those flavors to meld together properly, and if your chili looks too thick, add small amounts of beef stock rather than water to maintain that rich taste.

What to Serve With Chili Con Carne?

This hearty chili is perfect over a bed of fluffy white rice or with a side of warm cornbread for soaking up all those rich, spicy flavors. I love serving it with classic toppings like shredded cheddar cheese, a dollop of sour cream, and fresh chopped cilantro so everyone can customize their bowl just how they like it. Tortilla chips on the side are great for scooping, or you can go the extra mile and serve it over baked sweet potatoes for a filling twist. For a lighter option, try it alongside a simple avocado salad or some crispy lettuce cups if you want to keep things fresh and crunchy.

Storage Instructions

Refrigerate: This chili actually gets better after a day or two in the fridge! Store it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep. I love having portions ready to go for quick weeknight dinners.

Freeze: Chili con carne freezes like a dream and is one of my go-to freezer meals. Let it cool completely, then portion it into freezer bags or containers for up to 3 months. I usually freeze it in single-serving portions so I can grab just what I need.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but add a splash of water or broth if it seems too thick. The chili might look a bit separated when cold, but it comes right back together when you heat it up.

Preparation Time	10-15 minutes
Cooking Time	45-60 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 80-95 g
• Fat: 80-95 g
• Carbohydrates: 90-105 g

Ingredients

For the chili:

• 1 small onion (minced into 1/4-inch pieces)
• 1/2 tsp dried oregano
• 1 tsp smoked paprika (I use McCormick)
• 1/2 tsp chili powder
• 2 tbsp olive oil (or any neutral oil like canola)
• 1 tsp ground cumin
• 1/2 tsp black pepper (freshly ground preferred)
• 1 can crushed tomatoes (14 oz)
• 1 tbsp tomato paste
• 2 garlic cloves (finely minced for best flavor)
• 1 tbsp Worcestershire sauce
• 1/2 cup beef broth
• 1 red bell pepper (chopped into 1/2-inch pieces)
• 1 lb ground beef or beef-pork blend
• 1 can kidney beans (14 oz, rinsed and drained)
• 1 tsp salt

Optional additions:

• 1/2 tsp sugar (to balance acidity, optional)
• 1 tbsp dark chocolate (adds depth and richness, optional but recommended)

For serving:

• Sour cream or plain Greek yogurt
• Steamed white rice or tortilla chips
• Shredded cheddar cheese
• Fresh cilantro or flat-leaf parsley (finely chopped)

Step 1: Prepare Mise en Place and Build the Aromatic Base

• 2 tbsp olive oil
• 1 small onion
• 2 garlic cloves
• 1 red bell pepper

Mince the onion into small, even 1/4-inch pieces, finely mince the garlic cloves, and chop the bell pepper into 1/2-inch pieces—this uniform sizing ensures everything cooks evenly and releases its flavors at the right pace.

Heat the olive oil in a large, heavy-bottomed pot over medium heat until it shimmers, then add the minced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.

This initial cooking mellows the onion’s sharpness and builds the flavor foundation.

Add the minced garlic and chopped bell pepper, stirring constantly, and cook for another 2 minutes until fragrant—you want the garlic just warmed through, not browned, or it will taste bitter.

Step 2: Brown the Meat and Bloom the Spices

• 1 lb ground beef or beef-pork blend
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp dried oregano

Add the ground beef to the pot, breaking it into small pieces with the back of a wooden spoon as it cooks.

Cook for 5-7 minutes over medium-high heat, stirring frequently, until the beef is no longer pink and begins to brown slightly—this browning creates deep, savory flavors through the Maillard reaction.

Tilt the pot slightly and use a spoon to push the meat to one side, allowing excess fat to pool; carefully spoon off the fat and discard it.

Add the salt, pepper, smoked paprika, cumin, chili powder, and dried oregano directly to the meat, stirring constantly for about 1 minute.

This ‘blooming’ technique toasts the spices in the residual heat and fat, unlocking their essential oils and creating a more complex, nuanced flavor profile—I find this step makes a tremendous difference in depth compared to adding spices later.

Step 3: Build the Liquid Base with Depth

• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 can crushed tomatoes
• 1/2 cup beef broth

Stir the Worcestershire sauce and tomato paste into the spiced meat mixture, stirring constantly for about 1 minute to incorporate them evenly and allow the tomato paste to caramelize slightly against the warm pot bottom—this adds a subtle sweetness and umami depth.

Pour in the crushed tomatoes along with the beef broth, stirring well to combine everything into a cohesive liquid.

The combination of tomato acidity, beef broth richness, and Worcestershire’s umami creates the flavor foundation that will build over the simmering time.

Step 4: Simmer Low and Develop Complexity

• 1 can kidney beans
• 1/2 tsp sugar
• 1 tbsp dark chocolate

Add the kidney beans (rinsed and drained to remove excess sodium) and the sugar to the pot, stirring to distribute evenly.

Bring the mixture to a gentle simmer over medium heat, then reduce to low heat and cook uncovered for 30 minutes, stirring occasionally.

The long, slow simmer allows the spices to fully infuse the liquid, the flavors to meld and deepen, and the sauce to reduce slightly and concentrate.

After 30 minutes, stir in the dark chocolate (if using)—I always recommend including it because it adds an underlying richness and rounds out the spice profile without making the chili taste sweet.

Let it dissolve completely, stirring for another minute.

Step 5: Taste, Adjust, and Serve

• Fresh cilantro or flat-leaf parsley
• Sour cream or plain Greek yogurt
• Shredded cheddar cheese
• Steamed white rice or tortilla chips

Remove the pot from heat and taste the chili carefully.

Adjust the seasoning with additional salt, pepper, or spices as needed—the flavors should be balanced with no single element dominating.

Ladle the chili into bowls and garnish generously with fresh cilantro or parsley, a dollop of sour cream or Greek yogurt, and a handful of shredded cheddar cheese.

Serve alongside steamed white rice or tortilla chips, or use either as an optional topping for textural contrast.