Gordon Ramsay’s Texas Chili Was the Slow-Cooked Clarity I Needed

I was fired up when I made this. Not in a bad mood—just in a let’s go, let’s cook, let’s conquer kind of way. It was cold outside, I had a big chunk of beef in the fridge, and I wanted to make something that meant business. So I threw on a hoodie, cranked the music, and got into full Gordon Ramsay Texas Chili mode. Chopping like a boss. Browning like I knew what I was doing. Stirring like I had three Michelin stars and something to prove.

What Gordon Ramsay Would Do

You already know—he’d sear that beef until it screamed. Not gray. Not soggy. BROWNED. He’d drop those jalapeños and chipotle into the pan like he’s building a flavor bomb, then layer on the spices like a man with zero fear and infinite confidence. Simmering for hours? Yes. Because that’s how you earn rich, deep, smoky chili that hits your soul harder than winter ever could.

Also, cocoa powder and cinnamon? Classic Gordon. He doesn’t just bring heat—he brings depth. Man cooks like he’s writing a novel in broth.

What I Changed (And Why)

Honestly? Not much. I respected this recipe. But I did use two chipotle peppers instead of one because I wanted that smoky heat to punch me in the feelings. I also skipped the bay leaves because I didn’t have any and wasn’t about to put pants on just for herbs.

Used pre-cut stew beef instead of whole chuck because it was on sale. Still amazing.

And… I may have added a little extra cumin because that smell makes me feral (in a good way).

How It Turned Out

This chili was THICK. RICH. INTENSE. The beef was fall-apart tender, and the broth? Basically a smoky sauce that clung to every bite like it had secrets. There was heat, but not painful—just enough to make you sniff and go back for more. The cocoa and cinnamon gave it that what is that? vibe without making it sweet.

I topped mine with a dollop of sour cream, a little sharp cheddar, and some green onions. Ate it standing over the stove because I couldn’t even wait to sit down. Zero regrets.

So, Was It Worth It?

Absolutely. This wasn’t just food—it was a flex. It made my whole apartment smell like I knew what I was doing with my life. It gave me leftovers for days. It made me feel capable, powerful, and honestly kind of unstoppable.

Would I make it again? YES. On every cold day. Every “I need to feel strong” day. Every Sunday when I want my neighbors to smell my victory through the walls.

How to Make Gordon Ramsay Texas Chili

Big heat. Bold flavor. Fall-apart beef. This chili doesn’t whisper—it roars.

Smart Tips

• Brown the beef in batches. Don’t crowd the pot unless you want gray, sad meat.
• Adjust your spice level. More chipotle = more drama. You’ve been warned.
• Simmer low and slow. Three hours minimum. Your patience will be rewarded.
• Cocoa + cinnamon = secret magic. Trust it.
• Toppings are not optional. Sour cream, cheese, scallions—layer it up.

FAQs

Can I use ground beef instead?
Sure, but it won’t be as luxurious. Chuck roast gives that slow-braised richness.

Is the cocoa powder sweet?
Nope. Unsweetened = earthy depth, not dessert.

Too spicy for kids?
Dial down the jalapeños and skip the chipotle. You’re still good.

Can I make it ahead?
YES. It gets even better the next day.