Chilli con carne

Gordon Ramsay recipes Gordon's chilli con carne recipe

The F Word
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Date Published:
04/09/2007
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Gordon Ramsay challenged a number of celebrities to cook their favourite dishes in series 3 of the F Word. Gordon would make a Ramsay version and the F Word diners would vote for their favourite. This recipe is Gordon's chilli con carne in a cook-off with Sara Cox.

Serves 4-6

Ingredients

  • 1 large onion or 2 banana shallots, chopped
  • 2 cloves garlic, finely chopped
  • 1 red chilli deseeded or keep half with seeds if you like it spicy
  • 2 sprigs of thyme, leaves picked and roughly chopped
  • Olive oil, for frying
  • 500g good quality beef mince
  • 1 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp dried oregano
  • 3 fresh tomatoes or 1 beef tomato, roughly chopped
  • 400g chopped tomatoes
  • 100-200ml chicken or beef stock
  • 3 tbsp tomato puree
  • 1 cinnamon stick
  • 1 bay leaf
  • 400g kidney beans, drained and rinsed
  • Salt and pepper
  • Handful of chives, chopped
  • 200ml soured cream
  • Boiled rice, to serve

Method: How to make Gordon's chilli con carne

1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

5. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

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Comments

  1. The best, amazing!
    Posted by Andy H on 08/07/2009 14:39:41
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  2. To add to my previous comment, after two days sitting in the fridge, the flavour was totally transformed, and it was delicious. It does need a lot more kick if you like heat though.
    Posted by double-z on 13/06/2009 13:57:03
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  3. I just made this. I have to say, it's almost flavourless. I'll search for a better recipe.
    Posted by double-z on 07/06/2009 16:08:52
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  4. Very good, i added 4 chilli and 5cloves of garlic and a teaspoon of dark brown sugar.
    Posted by ReetNice on 03/06/2009 16:35:02
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  5. i added 4 litres of molasses and a sprinkling of bicarbonate to this recipe, but found it repeated on me a little
    Posted by rhinopasty on 01/05/2009 18:13:21
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  6. excuse my ignorance ?. Do we half and then chop the red chilli
    Posted by kd1 on 27/04/2009 10:14:30
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  7. I have just cookied this in preparation for a 'mexican' evening with friends, however it is very tame, I don't like things too hot but feel it needs a little something more - when I do the next one I will try adding another chilli!! or some of the seeds - which is best?
    Posted by Kerry on 19/04/2009 14:40:26
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  8. Good chilli, we put half the seeds in and it gave enough of a kick for us
    Posted by Nath on 16/04/2009 14:35:45
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  9. I know it sounds weird, but adding a spoonful of marmite with the stock really works - it gives it a very deep and rich flavour. Try it, it's gorgeous I swear!
    Posted by Rebecca on 09/04/2009 16:07:02
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  10. Reliable and easy to follow as ever, well done Gordon. Delicious but a tad "Girlie" as far as the spicey is concerned, i added another chilli and its was fab. (we do like it hot though)
    Posted by Andy on 27/03/2009 21:53:54
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  11. Can you use lamb for this as I don't eat beef?
    Posted by sarah on 21/03/2009 19:45:20
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  12. Made this on Saturday left overnight to have on Sunday - it was the nicest chilli recipe I have tasted. Later on in the evening we had leftovers with nachos and grated cheese and soured cream - a delicious snack. I will certainly be making this on a regular basis. The recipe was so easy to follow - My family were very impressed. Thanks Gordon you never let me down.
    Posted by Sandie Mac on 16/03/2009 12:00:57
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  13. Yummy! Try smoked paprika instead of the sweet paprika. Enriches the flavor. Good recipe and easily adaptable.
    Posted by Heather on 03/03/2009 00:38:36
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  14. lovely recipe i added some extra chilli as i like spicy food and also some corriander was lovely in it as well!
    Posted by jenjen84 on 23/02/2009 15:46:22
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  15. this was the first time i have cooked chilli from scrach it was so easy and tasted so good will def be making again. this is the seconed ramsey recipe i have made (tana ramseys chicken butterbean casarol)and was very happy with both
    Posted by lea on 04/02/2009 21:46:09
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  16. When do you add the beef and tomatoes? Open your eyes and read !!!
    Posted by Ian on 01/12/2008 12:17:30
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  17. I made this for a fireworks party on Saturday and it went down an absolute treat! Very tasty, if you are looking for a chilli con carne, then look no further.
    Posted by Laura on 10/11/2008 13:36:12
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  18. I agree with comment by Paul. I put 3tbsp in. As for the comment from Omar it does say in the recipe when to add the beef tomato & tinned tomatoes. 2. "Add the fresh and tinned tomatoes and leave to cook down a little for about 5 mins". Hope that helps. I have cooked this recipe 3 times and love it!!
    Posted by Becky on 21/10/2008 12:54:21
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  19. The ingredients list is wrong as it says "2 tbsp tomato puree" then 2 lines later it says "3tbsp of tomato puree". Also this recipe IS NOT in the book as it so implies.
    Posted by Paul on 05/10/2008 21:32:18
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  20. Ummm... and when do you putin the chopped toms and beef??
    Posted by Omar on 30/09/2008 19:00:03
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