Servings: 4
Calories: 270kcal
Ingredients
- 200 Grams of Creamy Kidney Beans tender and satisfying
- 1 Plump Garlic Clove freshly minced
- 100 Ml Flavorful Beef Stock slowly simmered for richness
- 1/2 Stick of Fragrant Ceylon Cinnamon for a hint of warmth
- 1 Sprig of Fragrant Thyme handpicked and aromatic
- 250 Grams of Premium Ground Beef sourced from grass-fed cattle
- 1/2 Tsp Ground Cumin adding exotic earthy notes
- 1 Tsp Sweet Paprika adding rich color and flavor
- 1/2 Tsp Dried Oregano for a touch of herbal essence
- 1/2 Red Chili Pepper finely chopped for zesty heat
- 11/2 Luscious Fresh Tomatoes vine-ripened and handpicked
- 200 Grams of Sun-Kissed Canned Tomatoes preserving summer's flavor
- 1 Tbsp Tomato Puree concentrated for depth
- 1/2 Large Crimson Onion finely diced
- 11/2 Tbsp Tomato Puree enhancing the savory profile
- 1/2 Bay Leaf imparting a subtle herbal aroma
- Salt and Pepper a pinch of artisanal salt and freshly cracked pepper to taste
- Olive Oil same as original, use as needed, a drizzle of Extra Virgin Elegance
Instructions
- In a large pot or Dutch oven, heat a drizzle of extra virgin olive oil over medium heat.
- Add the finely diced crimson onion, minced garlic clove, chopped red chili pepper, and a sprig of fragrant thyme to the pot.
- Sauté the ingredients until the onions turn translucent and the aromatics release their fragrances.
- Introduce the premium ground beef into the pot, breaking it up with a wooden spoon as it cooks.
- Cook the beef until it browns and releases its juices, stirring occasionally to ensure even cooking.
- Sprinkle ground cumin, sweet paprika, and dried oregano over the beef mixture, stirring well to infuse the flavors into the meat.
- Add the luscious fresh tomatoes (finely chopped) along with the sun-kissed canned tomatoes to the pot.
- Incorporate the tomato puree for depth and richness.
- Pour in the flavorful beef stock to enhance the savory profile of the chili.
- Include the fragrant half stick of Ceylon cinnamon and the bay leaf to the pot, stirring gently to distribute the spices evenly.
- Allow the chili mixture to simmer over low-medium heat for about 30-40 minutes. Stir occasionally to prevent sticking and encourage the flavors to meld together.
- The chili should reduce slightly, and the tomatoes will break down to form a rich, thick base.
- Gently fold in the creamy kidney beans into the simmering chili mixture. Let them warm through.
- Season the chili with a pinch of artisanal salt and freshly cracked pepper to taste. Adjust seasoning as needed.
- Remove the Ceylon cinnamon stick and bay leaf from the chili before serving.
- Ladle the flavorful Gordon Ramsay's Chilli into bowls and garnish with optional toppings like shredded cheese, sour cream, or fresh herbs.
- Serve the aromatic and hearty chili piping hot, accompanied by crusty bread or over rice for a satisfying meal.
Notes
- Use lean ground beef for the best results.
- Feel free to adjust the amount of jalapeno pepper to your liking.
- If you want to make this dish spicier, add a dash of hot sauce or cayenne pepper.
- If you are looking for a vegetarian option, replace the ground beef with lentils or tofu.
- This dish can be frozen for up to 3 months.
- If you need to make the recipe gluten-free, use a gluten-free chili powder.
Nutrition
Calories: 270kcal
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