Gordon’s chilli con carne

Gordon's chilli con carne

(Serves 4)


  • 1 tbsp flour
  • 1 tsp smoked paprika
  • 1 tbsp cayenne pepper, dry-fried to toast it
  • 1 tsp cumin seeds
  • 300g braising steak, diced (Gordon uses featherblade; ask your butcher)
  • oil
  • 2 medium red onions, chopped
  • 3 garlic cloves, chopped
  • 2 red chillies, chopped
  • 1 green chilli, chopped
  • 40ml red wine vinegar
  • ½ bottle pinot noir red wine
  • 1 tbsp tomato purée
  • ½ x 400g tin chopped tomatoes
  • 400ml beef stock
  • 20g 70% chocolate
  • 150g mixed cooked beans such as kidney, black and black-eyed beans
  • 1 small tub crème fraîche
  • large handful coriander leaves, chopped


  1. Mix the flour, paprika, cayenne and cumin seeds. Toss the steak in this mixture.
  2. Heat a little oil in a large pan and fry the steak in batches until it browns all over. Tip onto a plate.
  3. Add a little more oil to the pan, then fry the onions, garlic and chillies until the onions brown. Add the vinegar and bubble to a glaze. Do the same with the red wine.
  4. Add the tomato purée and cook for 2 minutes, then add the chopped tomatoes and cook for about 5 minutes or until the mixture has reduced by half.
  5. Add the stock and beef and cook gently for 1 hour 30 minutes or until the meat is tender.
  6. Add the chocolate and beans and heat through the beans. The chocolate will melt into the sauce. Add salt if needed.
  7. Mix the crème fraîche with the coriander and season. Serve with the chilli and mixed wild and basmati rice.