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Gordon Ramsay Texas Chili Recipe

Gordon Ramsay Texas Chili Recipe

Dive into the rich, hearty depths of a true Texas chili with this Gordon Ramsay Texas Chili Recipe, designed to deliver unparalleled flavor and satisfaction. This recipe isn't just about a meal; it's about creating an experience of bold, authentic tastes that will have everyone asking for seconds.
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Cook Time 45 minutes
simmer time 45 minutes
Total Time 1 hour 30 minutes
Course: Chili, Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 lean to fat ratio recommended)
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, seeded and finely diced (adjust to your spice preference)
  • 1 red bell pepper, seeded and finely diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (12 ounce) bottle dark beer (such as a porter or stout)
  • 2 cups beef broth
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
Optional garnishes: shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, lime wedges

Equipment

  • Large, heavy-bottomed pot or Dutch oven

Method
 

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned and no pink remains. Drain off most of the excess grease, leaving about a tablespoon in the pot.
    2 tablespoons olive oil, 2 pounds ground beef (80/20 lean to fat ratio recommended)
  2. Add the chopped yellow onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, diced jalapeños, and diced red bell pepper. Cook for another 3-4 minutes until fragrant and slightly tender.
    1 large yellow onion, finely chopped, 4 cloves garlic, minced, 2 jalapeño peppers, seeded and finely diced (adjust to your spice preference), 1 red bell pepper, seeded and finely diced
  3. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using) over the vegetables. Stir well and cook for 1 minute until fragrant. This step helps to bloom the spices and release their full flavor.
    2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (optional, for extra heat)
  4. Pour in the crushed tomatoes and diced tomatoes (with their juices). Stir to combine, scraping up any browned bits from the bottom of the pot.
    1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained
  5. Pour in the dark beer and beef broth. Bring the mixture to a simmer, stirring to incorporate everything. The beer adds a wonderful depth of flavor and helps tenderize the meat.
    1 (12 ounce) bottle dark beer (such as a porter or stout), 2 cups beef broth
  6. Stir in the unsweetened cocoa powder and dried oregano. The cocoa powder might seem unusual, but it adds an incredible richness and complexity without making the chili taste like chocolate.
    1 tablespoon unsweetened cocoa powder, 1 teaspoon dried oregano
  7. Reduce the heat to low, cover the pot, and let the chili simmer for at least 45 minutes, or up to 1.5 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. Season generously with salt and freshly ground black pepper to taste. Adjust spices as needed.
    Salt and freshly ground black pepper to taste
  8. Ladle the hot chili into bowls. Garnish with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, diced red onion, or a squeeze of lime.

Notes

This Gordon Ramsay Texas Chili Recipe is a champion for leftovers, tasting even better the next day. Store cooled chili in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.