Gordon Ramsay’s Mexican Chili Con Carne
A warm and comforting Mexican chili con carne, packed with rich flavors and nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Beef
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1-2 red chilies, chopped (adjust for spice preference)
- 400g minced beef
- 400g canned tomatoes
- 400g canned kidney beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until translucent, about 3-4 minutes.
- Stir in the chopped bell peppers and chilies. Cook for another 5 minutes.
- Increase the heat to high and add the minced beef. Cook until browned, about 5-7 minutes.
- Pour in the canned tomatoes and add the kidney beans. Stir to combine.
- Add the ground cumin and coriander, followed by salt and pepper to taste. Simmer on low for 20-30 minutes.
- Serve hot, garnished with fresh coriander.
Notes
Chili often tastes better the next day, so consider making it a day in advance.