The aroma alone was enough to transport my kitchen straight to a bustling Texas cook-off. When I first decided to tackle Gordon Ramsay’s Texas Chili, I’ll admit I was a little intimidated. His reputation for perfection precedes him, but I was also incredibly excited. Chili is a staple in our household, especially during the cooler months, and we’ve tried countless variations. This one, however, promised something different – a deep, robust, no-beans-allowed authenticity that screamed Texas. The process was a labor of love, from toasting the dried chiles to the long, slow simmer that filled our home with an intoxicating, smoky, spicy scent. The kids, usually picky, were drawn in by the smell, and my partner kept peeking into the pot. When it was finally ready, the verdict was unanimous: this wasn’t just chili; it was an experience. The beef was incredibly tender, the sauce complex and layered with an earthy spice that warmed you from the inside out without being overwhelmingly fiery. It was rich, satisfying, and had that signature Ramsay touch of well-balanced, bold flavors. It’s now our go-to special occasion chili, the one we make when we want to impress or simply treat ourselves to something truly exceptional.

Gordon Ramsay’s Texas Chili: A Culinary Masterpiece

This recipe aims to capture the essence of a true Texas “Bowl o’ Red,” emphasizing deep chile flavors, tender beef, and absolutely no beans. Chef Ramsay’s approach typically focuses on quality ingredients and building layers of flavor.

Ingredients You’ll Need

For the Chile Paste:
- 6-8 dried Ancho chiles, stemmed and seeded
- 4-6 dried Guajillo chiles, stemmed and seeded
- 2-4 dried Arbol chiles, stemmed (adjust to your spice preference, these are hot)
- 2 cups hot beef broth or chicken broth (plus more as needed)
- 2 tablespoons olive oil
- 1 large white onion, roughly chopped
- 6 cloves garlic, roughly chopped
For the Chili:
- 3 lbs boneless beef chuck, trimmed of excess fat and cut into 1-inch cubes
- 2 tablespoons olive oil or beef tallow
- 2 large yellow onions, finely chopped
- 6-8 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika (sweet or hot, your preference)
- 1 tablespoon Mexican oregano (or regular if unavailable)
- 1 teaspoon cayenne pepper (optional, for extra heat)
- 1 (28-ounce) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
- 1 (12-ounce) bottle dark Mexican beer (like Negra Modelo) or an additional 1.5 cups beef broth
- 4 cups beef broth (plus more if needed during simmering)
- 2 tablespoons apple cider vinegar
- 1-2 tablespoons masa harina (corn flour for tortillas) mixed with 2-3 tablespoons water (for thickening, optional)
- Salt and freshly ground black pepper to taste
For Garnish (Optional):
- Shredded sharp cheddar or Monterey Jack cheese
- Sour cream or Mexican crema
- Chopped fresh cilantro
- Diced white or red onion
- Sliced jalapeños (fresh or pickled)
- Lime wedges
- Cornbread or tortillas for serving

Step-by-Step Instructions: Crafting the Perfect Chili

Prepare the Chile Paste:
- Lightly toast the dried chiles (Ancho, Guajillo, Arbol) in a dry, hot skillet for 1-2 minutes per side until fragrant. Be careful not to burn them, or they will become bitter.
- Place the toasted chiles in a bowl and cover them with 2 cups of hot beef broth. Let them soak for 20-30 minutes until softened.
- While chiles soak, heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the roughly chopped white onion and garlic. Sauté until softened and lightly golden, about 5-7 minutes.
- Transfer the soaked chiles (and their soaking liquid) along with the sautéed onion and garlic to a blender. Blend until completely smooth. If it’s too thick, add a little more broth. Strain the paste through a fine-mesh sieve if you prefer an ultra-smooth consistency, pressing on the solids to extract as much liquid as possible. Set aside.
Sear the Beef:
- Pat the beef cubes dry with paper towels; this helps with browning. Season generously with salt and pepper.
- Heat 2 tablespoons of olive oil or beef tallow in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat.
- Working in batches to avoid overcrowding the pan, sear the beef cubes on all sides until deeply browned. This develops a rich flavor base (Maillard reaction). Remove the browned beef to a plate and set aside.
Build the Flavor Base:
- Reduce the heat to medium. Add the finely chopped yellow onions to the same pot, adding a touch more oil if needed. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
- Add the minced garlic, tomato paste, ground cumin, smoked paprika, Mexican oregano, and cayenne pepper (if using). Cook for another 2-3 minutes, stirring constantly, until the spices are fragrant and the tomato paste has darkened slightly. This “blooms” the spices.
Combine and Simmer:
- Return the seared beef (and any accumulated juices) to the pot. Stir to coat with the aromatics and spices.
- Pour in the dark beer (if using) and scrape up any browned bits (fond) from the bottom of the pot. Let it simmer for a few minutes until the alcohol smell dissipates and the liquid has reduced slightly.
- Stir in the prepared chile paste, crushed tomatoes, and 4 cups of beef broth. Bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to low, cover the pot, and let the chili cook for at least 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally, adding more beef broth if the chili becomes too thick. The longer it simmers, the more the flavors will meld.
Finish and Thicken (Optional):
- After the beef is tender, stir in the apple cider vinegar. This brightens up the flavors.
- Taste the chili and adjust seasonings with salt and pepper as needed. You might want to add a pinch more cumin or a dash of hot sauce if desired.
- If you prefer a thicker chili, mix the masa harina with a few tablespoons of water to create a smooth slurry. Stir this into the chili and let it simmer for another 10-15 minutes, uncovered, until thickened.
Rest and Serve:
- For the best flavor, let the chili rest for at least 30 minutes before serving. Like many stews, it’s even better the next day after the flavors have had more time to marry.
- Serve hot, garnished with your favorite toppings.

Nutritional Information (Approximate)

Servings: 8-10 servings
Calories per serving: Approximately 550-650 kcal (This can vary significantly based on the exact cut of beef, amount of oil, and optional garnishes.)

Time Commitment: From Prep to Pot

Preparation Time: 45-60 minutes (includes toasting and soaking chiles, chopping vegetables, and searing meat).
Cook Time: 3 – 4 hours (includes simmering time).
Total Time: Approximately 4 – 5 hours (plus optional resting time).

Serving Suggestions: Elevate Your Chili Experience

Texas chili is hearty and flavorful on its own, but the right accompaniments and toppings can take it to the next level. Here are some ideas:

Classic Toppings (Set up a “Chili Bar”):
- Shredded Cheese: Sharp cheddar, Monterey Jack, or a Mexican blend are popular choices.
- Sour Cream or Crema: A dollop adds a cool, creamy contrast to the richness.
- Diced Onions: White or red onions provide a sharp, fresh bite.
- Fresh Cilantro: Adds a burst of herbaceous freshness.
- Sliced Jalapeños: For those who like an extra kick of heat (fresh or pickled).
- Crushed Tortilla Chips or Fritos: For a salty crunch.
- Avocado Slices or Guacamole: Adds creaminess and healthy fats.
- Lime Wedges: A squeeze of fresh lime juice brightens all the flavors.
On the Side:
- Cornbread: A classic pairing. Sweet or savory cornbread, perhaps with jalapeños and cheese baked in.
- Steamed Rice: White or brown rice can help soak up the delicious sauce and temper the spice.
- Flour or Corn Tortillas: Warm tortillas are perfect for dipping.
- Simple Green Salad: A light salad with a vinaigrette can provide a refreshing counterpoint.
Creative Ways to Serve Chili:
- Chili Cheese Fries: Ladle over crispy French fries and top with melted cheese.
- Chili Dogs: A generous spoonful over a grilled hot dog in a bun.
- Frito Pie: Serve over a bed of Fritos, topped with cheese and other fixings (a Texas classic itself!).
- Stuffed Baked Potatoes: A hearty baked potato filled with chili and your favorite toppings.
- Chili Mac: Serve over or mixed with macaroni and cheese.

Chef Ramsay’s Pro Tips for Chili Perfection

Don’t Rush the Sear: Achieving a deep, dark brown crust on your beef cubes is paramount. This Maillard reaction is where a significant amount of flavor is developed. Work in batches to ensure the pan stays hot and the meat sears rather than steams. Deglaze the pan with beer or broth to capture all those flavorful browned bits.
Toast Your Chiles: Never skip toasting the dried chiles. This awakens their essential oils, deepening their smoky, fruity, and earthy notes. Be careful not to burn them, as this will turn them bitter. Soaking them properly ensures they blend smoothly into a luscious paste.
Layer Your Flavors: Chili isn’t just about heat; it’s about complexity. Build flavors in stages: sear the meat, sauté the aromatics (onions, garlic), bloom the spices (cumin, paprika, oregano) in oil to release their fragrance, and then add your liquids and chile paste. Each step contributes a unique dimension.
Low and Slow is Key: True Texas chili benefits from a long, slow simmer. This allows the beef to become incredibly tender and the flavors to meld and deepen. Aim for at least 2.5-3 hours, but longer (up to 4-5 hours on very low heat) can be even better. Patience is a virtue here.
Rest Before Serving (If You Can!): Like many stews and braises, chili often tastes even better the next day. The flavors continue to marry and intensify as it sits. If you can’t wait a day, at least let it rest for 30-60 minutes off the heat before serving. This also allows the chili to thicken slightly as it cools.

Frequently Asked Questions (FAQ) about Gordon Ramsay’s Texas Chili

Q: Can I use ground beef instead of cubed chuck?
- A: While authentic Texas chili traditionally uses cubed beef for its texture and flavor, you can use ground beef if you prefer or if that’s what you have. Use a good quality ground chuck (80/20 or 85/15) and brown it well, draining off excess fat. The texture will be different, more like a classic chili con carne, but still delicious with this flavor base.
Q: Why no beans? Can I add them?
- A: “Real” Texas chili (Chili con Carne, meaning “chili with meat”) famously does not contain beans. It’s all about the meat and the chiles. Adding beans would technically make it a “chili with beans” rather than traditional Texas chili. However, this is your kitchen! If you love beans in your chili, feel free to add a can or two of rinsed and drained pinto, kidney, or black beans during the last 30-45 minutes of simmering. Just don’t tell a Texan purist!
Q: How can I adjust the spiciness level?
- A: The main sources of heat are the Arbol chiles and cayenne pepper. To reduce heat, use fewer Arbol chiles (or omit them entirely if you’re very sensitive, though they add good flavor) and skip the cayenne. Make sure to thoroughly seed all dried chiles, as seeds carry significant heat. To increase heat, add more Arbol chiles, leave some seeds in, or add a pinch more cayenne or even a dash of your favorite hot sauce at the end.
Q: Can I make this chili ahead of time? How do I store leftovers?
- A: Absolutely! Chili is one of those dishes that often tastes even better the next day as the flavors meld. You can make it 1-2 days in advance. Cool the chili completely, then store it in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully. Cool completely, transfer to freezer-safe containers or bags, and freeze for up to 3-6 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
Q: What if I can’t find specific dried chiles like Ancho or Guajillo?
- A: Ancho (dried poblano) and Guajillo chiles are quite common in most supermarkets with a good international or Mexican food section, or online. Anchos provide mild, fruity sweetness and deep color. Guajillos are also mild to medium with a tangy, fruity flavor. If you can’t find them, Pasilla chiles (dried Chilaca) can be a good substitute for Anchos, offering a richer, almost cocoa-like note. For Guajillos, you could try New Mexico chiles or California chiles, though the flavor profile will shift slightly. Avoid using only chili powder, as the depth from whole dried chiles is key to this recipe.

Gordon Ramsay’s Texas Chili Recipe