My husband is a big fan of kidney beans, so when I was asked to make a dish featuring them, I wanted to try something new and full of flavor. After some searching, I found Gordon Ramsay’s chili recipe, which looked both simple to make and packed with delicious ingredients. It turned out to be the perfect choice!
Ingredients
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 red chili, deseeded (or leave some seeds for spice)
- 2 sprigs thyme, leaves picked and roughly chopped
- Olive oil for frying
- 1 pound quality beef mince
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon dried oregano
- 3 fresh tomatoes, roughly chopped
- 1 pound canned chopped tomatoes
- 5 tablespoons tomato puree
- 1 cup chicken stock
- 1 stick cinnamon
- 1 bay leaf
- 1 pound kidney beans, drained and rinsed
- Salt and pepper to taste
Equipment
- Dutch oven
- Wooden spoon
- Sharp knife
- Chopping board
- Saucepan
- Serving bowls
Instructions
- Heat olive oil in a medium-sized Dutch oven over medium heat.
- Add garlic and sauté for 1 minute.
- Add the chopped onions and cook until softened, then add cinnamon sticks and stir.
- Add a bay leaf and continue mixing until combined.
- Stir in the fresh tomatoes and mix well.
- In a separate pan, brown the minced beef with some oil, then add it to the Dutch oven and gently fold it into the mixture.
- Add canned chopped tomatoes and cook for 5 minutes.
- Stir in the tomato puree and cook the mixture, tasting and adjusting seasoning as needed.
- Add sweet paprika, dried oregano, thyme leaves, and ground cumin, then mix well.
- As the sauce thickens, add the kidney beans and cook for 5 to 10 minutes, allowing the beans to absorb the flavors.
- Pour in the chicken stock and bring the mixture to a boil.
- Season with salt and black pepper to taste.
- Once the chili starts bubbling, remove from heat and transfer to serving bowls. Garnish with cilantro leaves and serve hot, paired with nacho chips.
Notes
- Browning the meat before adding it to the chili deepens the flavor.
- Fresh, high-quality ingredients make the chili more flavorful.
- Cooking the chili on low heat for a longer period enhances the flavor.
- For extra tang, try adding a splash of lemon or lime juice.
- Mashing some beans while cooking helps thicken the sauce and boosts flavor.
- Fresh herbs like cilantro, basil, or parsley add a fragrant finish.
- Allowing the chili to rest after cooking allows the flavors to meld before serving.
