This Gordon Ramsay Texas Chili Recipe is a rich and smoky recipe, which is made with tender beef chuck roast and chipotle pepper. It’s the ultimate comfort food recipe, ready in about 3 hours and 20 minutes.
Jump to RecipeGordon Ramsay’s Texas Chili Recipe Ingredients
- 1,814g beef chuck roast, cut into chunks
- Salt + black pepper
- 90ml olive oil, divided
- 3 jalapeños, seeded + diced
- 1 large yellow onion, diced
- 5 garlic cloves, minced
- 1 chipotle pepper in adobo (or 2, for spice lovers)
- 794g crushed tomatoes
- 45g tomato paste
- 960ml beef stock
- 2 bay leaves (optional)
Spice mix:
- 30g chili powder
- 30g smoked paprika
- 15g cumin
- 15g dried oregano
- 4g chipotle chili powder
- 4g unsweetened cocoa powder
- 2g ground coriander
- 1g cinnamon
How To Make Gordon Ramsay’s Texas Chili
- Season and sear the beef: Season the beef chunks generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat 30ml of oil over medium-high heat. Working in two batches, brown the meat on all sides. Set the browned beef aside.
- Sauté the vegetables: Add the remaining oil to the pot. Add the jalapeños and onion and sauté for about 10 minutes, until the onions have softened.
- Toast the spices: Stir in the minced garlic and the entire spice mix. Cook for about 30 seconds, stirring constantly, until the spices are very fragrant.
- Simmer the chili: Return the seared beef to the pot. Add the crushed tomatoes, tomato paste, chopped chipotle pepper, beef stock, and bay leaves. Stir everything together. Bring the chili to a boil, then reduce the heat to low.
- Finish and serve: Let the chili simmer, uncovered, for 3 to 3.5 hours, stirring occasionally. The beef should be fall-apart tender. Remove the bay leaves, adjust the seasoning if needed, and serve hot with your favorite toppings.
Recipe Tips
- How do I get the most flavor from the spices? The key is to “bloom” them. Tossing the entire spice mix into the hot pot with the cooked vegetables for about 30 seconds before adding the liquids toasts the spices, which releases their aromatic oils and makes them twice as intense.
- Why does the chili need to simmer for so long? A long, slow simmer is essential for a true chili. It allows the tough connective tissues in the beef chuck to break down, making the meat incredibly tender. It also gives the flavors of the spices time to meld and deepen.
- How do I keep the chili from getting too thick? Because it simmers uncovered, a lot of liquid will evaporate. Stir it occasionally, and if it seems to be getting too thick before the meat is tender, you can add a splash of extra beef stock or water.
- Can I make this ahead of time? Yes, and you should! Chili is famously better the next day after the flavors have had a chance to fully meld together in the refrigerator. Reheat it gently on the stovetop.
What To Serve With Texas Chili
This hearty, bean-free chili is a meal in itself. It’s traditionally served with:
- Warm, buttery cornbread
- Saltine crackers or Fritos corn chips
- A variety of toppings like shredded cheddar cheese, chopped onions, and sour cream
How To Store Texas Chili
Refrigerate: Store leftover chili in an airtight container in the refrigerator for up to a week. Freeze: Chili freezes exceptionally well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Texas Chili Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 12g
- Protein: 45g
- Fat: 25g
- Saturated Fat: 8g
- Sodium: 850mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
What makes this u0022Texas Chiliu0022?
True, authentic Texas chili (often called a u0022bowl of redu0022) is defined by what it doesn’t have: beans. It’s a hearty, slow-simmered stew made with chunks of beef rather than ground meat.
Can I make this in a slow cooker?
Yes. Follow the first three steps of searing the beef, sautéing the vegetables, and toasting the spices on the stovetop. Then, transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
What does the cocoa powder do?
The unsweetened cocoa powder is a secret ingredient that adds incredible depth, richness, and a dark color to the chili. It doesn’t make it taste like chocolate; instead, it enhances the savory, smoky flavors of the spices, similar to a Mexican mole sauce.
Try More Recipes:
- Gordon Ramsay White Chicken Chili Recipe
- Gordon Ramsay’s Tagliatelle Recipe
- Gordon Ramsay’s Shrimp Cocktail Recipe
Gordon Ramsay’s Texas Chili Recipe
Course: DinnerCuisine: American SouthwestDifficulty: Easy8
servings20
minutes3
hours450
kcalA rich, smoky, and deeply savory authentic Texas-style chili made with tender chunks of beef, slow-simmered in a bold chili broth.
Ingredients
1.8kg beef chuck roast, cut into chunks
3 jalapeños & 1 large onion, diced
5 cloves garlic, minced
1 chipotle pepper in adobo
794g crushed tomatoes & 45g tomato paste
960ml beef stock
Spice Mix: 30g chili powder, 30g smoked paprika, 15g each cumin & oregano, 4g each chipotle powder & cocoa powder, 2g coriander, 1g cinnamon.
90ml olive oil, salt, pepper, 2 bay leaves.
Directions
- Season beef chunks and brown them in batches in a large pot with oil; set aside.
- Sauté the jalapeños and onion in the same pot until soft.
- Stir in the garlic and the entire spice mix; cook for 30 seconds until fragrant.
- Return the beef to the pot along with the tomatoes, tomato paste, chipotle, stock, and bay leaves.
- Bring to a boil, then reduce heat to low and simmer, uncovered, for 3 to 3.5 hours until the beef is tender.
- Remove bay leaves and serve hot with your favorite toppings.
Notes
- A long, slow simmer is essential for tenderizing the beef chuck.
- Searing the beef before simmering is a crucial step for developing deep flavor.
- This chili is bean-free, which is characteristic of authentic Texas chili.
- The flavor of the chili improves if made a day ahead.
