Easy Lunch Recipes: Gordon Ramsay Chili Con Carne

I’ve made this chili more times than I can count, and every single time, someone asks for the recipe. It’s one of those dishes that makes you pause between bites and go, ‘Wow, okay, this is something special.’ We’re talking tender beef, a warm blend of spices, and that slow-cooked, rich tomato base that feels like you’ve been hovering over a pot for hours—when really, you’ve just been sneaking bites off the spoon. This chili isn’t trying to be fussy. It’s comfort food that plays well with a weekday lunch or your Sunday prep. I even packed it once for a hike—don’t judge—and let’s just say, everyone suddenly had a spoon in hand. It’s the kind of chili that works for whatever your lunch looks like: solo with a slice of crusty bread, over a baked potato, or in a tortilla wrap with a side of sass. If you’ve been scrolling through lunch ideas and sighing, this one’s for you. We’ve got everything from ground beef and peppers to beans and bold flavors. It checks the box for chili recipe lovers, the White Chili Chicken Recipe crew who want a switch-up, and folks just hunting for Lunch Recipes that hit. This is your go-to recipe for lunch, a not-too-heavy, still hearty, recipe healthy lunch. And yes, even fans of White chili chicken recipes might be converted.

Table of Contents

• 1) Key Takeaways
• 2) Easy Gordon Ramsay Chili Con Carne Recipe
• 3) Ingredients for Gordon Ramsay Chili Con Carne
• 4) How to Make Gordon Ramsay Chili Con Carne
• 5) Tips for Making Gordon Ramsay Chili Con Carne
• 6) Making Gordon Ramsay Chili Con Carne Ahead of Time
• 7) Storing Leftover Gordon Ramsay Chili Con Carne
• 8) Try these Main Course Recipes next!
• 9) Gordon Ramsay Chili Con Carne
• 10) Nutrition

1) Key Takeaways

• This recipe brings bold, slow-cooked flavor in under an hour.
• Perfect for easy lunch recipes that feel satisfying and rich.
• Adaptable with whatever peppers or beans you have on hand.
• Freezes like a dream and tastes even better the next day.

2) Easy Gordon Ramsay Chili Con Carne Recipe

Some days, lunch needs to do more than just fill the gap. It has to be something you actually look forward to. This chili is that kind of dish. It’s got everything going for it—comfort, warmth, and bold flavors that somehow feel both hearty and bright. The kind of flavor that makes you go back for seconds without thinking twice. Twice? Maybe thirds.

We’re keeping it simple, though. No over-complication, no ten pots to clean later. Just one sturdy pot, a bit of chopping, and a willingness to season with your heart. Whether you’re eating solo, feeding kids, or trying to impress someone with your lunch game, this recipe covers all bases.

And since we’re talking about easy lunch recipes, let me just say—this one fits the bill like a dream. It’s got protein, fiber, spice, and all the feel-good parts of a home-cooked meal. Plus, if you’re a fan of White Chili Chicken Recipe or need new lunch recipes that actually satisfy, you’ve found your next favorite recipe for lunch.

3) Ingredients for Gordon Ramsay Chili Con Carne

Olive oil: You need just a splash to get everything going in the pan. It helps the onions and garlic get golden and soft without sticking. I use extra virgin when I can, but whatever you’ve got will work fine.

Ground beef: Go for 500 grams or a little over a pound. Lean works well, but don’t fear the fat—it adds flavor. This is where your chili really starts to sing.

Onion: One medium onion, diced. You’ll know it’s ready when your kitchen smells like dinner and the pieces look translucent and soft around the edges.

Garlic cloves: Two, minced. Toss them in after the onion softens so they don’t burn. If you’re a garlic fan (same), you might sneak in a third clove.

Red chili: Finely chopped, with or without seeds depending on how brave you’re feeling. This little guy adds heat and personality.

Red bell pepper: One, chopped. Sweet and mellow, it balances out the heat from the chili.

Ground cumin, smoked paprika, ground cinnamon: A teaspoon each. These spices layer warmth and a little smokiness into the pot. The cinnamon might surprise you, but it makes the whole thing pop.

Canned chopped tomatoes: 400 grams, undrained. They bring in acidity and give the chili that rich, saucy base.

Tomato purée: Two tablespoons. This thickens things up and deepens the tomato flavor.

Kidney beans: 400 grams, drained and rinsed. These add bulk and soak up all the spice and juice.

Beef stock: 100 ml is all you need. It’s like a flavor boost that simmers into everything beautifully.

Salt and pepper: Season to taste. Start light—you can always add more once things have cooked down.

4) How to Make Gordon Ramsay Chili Con Carne

Step 1. Start with a heavy-bottomed pot over medium heat. Add the olive oil, let it warm up, then toss in the chopped onion. Stir until soft and just starting to color around the edges.

Step 2. Add the minced garlic and chopped red chili. Stir them in for about 30 seconds. You want them fragrant, not burnt.

Step 3. Crumble in the ground beef and use a wooden spoon to break it up. Cook until browned all over and no pink spots remain.

Step 4. Add the red bell pepper, then sprinkle in the cumin, smoked paprika, and cinnamon. Stir and let the spices toast just a bit. This step adds so much depth—don’t skip it.

Step 5. Pour in the chopped tomatoes and the tomato purée. Stir again, scraping the bottom of the pot to lift any tasty bits stuck there.

Step 6. Add the beef stock, bring the mixture to a gentle simmer, and cook uncovered for about 20 minutes.

Step 7. Add the kidney beans. Stir, then simmer another 10 to 15 minutes until the chili thickens slightly and everything smells like lunch is ready.

Step 8. Taste and season with salt and pepper. Serve warm over rice, with chips, or eat straight from the pot—I won’t tell.

Easy Lunch Recipes: Gordon Ramsay Chili Con Carne

I’ve made this chili more times than I can count, and every single time, someone asks for the recipe. It’s one of those dishes that makes you pause between bites and go, 'Wow, okay, this is something special.' We’re talking tender beef, a warm blend of spices, and that slow-cooked, rich tomato base that feels like you’ve been hovering over a pot for hours—when really, you’ve just been sneaking bites off the spoon. This chili isn’t trying to be fussy. It’s comfort food that plays well with a weekday lunch or your Sunday prep. I even packed it once for a hike—don’t judge—and let’s just say, everyone suddenly had a spoon in hand. It’s the kind of chili that works for whatever your lunch looks like: solo with a slice of crusty bread, over a baked potato, or in a tortilla wrap with a side of sass. If you’ve been scrolling through lunch ideas and sighing, this one’s for you. We’ve got everything from ground beef and peppers to beans and bold flavors. It checks the box for chili recipe lovers, the White Chili Chicken Recipe crew who want a switch-up, and folks just hunting for Lunch Recipes that hit. This is your go-to recipe for lunch, a not-too-heavy, still hearty, recipe healthy lunch. And yes, even fans of White chili chicken recipes might be converted.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: Mexican

Keywords: chili recipe, easy lunch recipes, lunch recipes, recipe for lunch, recipe healthy lunch, White Chili Chicken Recipe, White chili chicken recipes

Servings: 4 servings

Author: Eleanor

Ingredients

• 2 tbsp olive oil
• 500g ground beef
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red chili, finely chopped
• 1 red bell pepper, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground cinnamon
• 400g canned chopped tomatoes
• 2 tbsp tomato purée
• 400g canned kidney beans, drained and rinsed
• 100ml beef stock
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Stir in garlic and chopped red chili, cook for 1 minute.
4. Add ground beef and cook until browned.
5. Stir in red bell pepper, cumin, paprika, and cinnamon.
6. Add chopped tomatoes and tomato purée.
7. Pour in the beef stock and bring to a simmer.
8. Add kidney beans, season with salt and pepper.
9. Simmer uncovered for 30–40 minutes, stirring occasionally.
10. Serve warm with rice, bread, or tortilla chips.

Notes

This chili freezes beautifully, so double the batch if you're feeling smart. Also, it's even better the next day.