Gordon Ramsay Shocked when Former Chef Uses Chocolate on Chilli | Next Level Kitchen

He’s trained in Gordon’s kitchens, challenged him on Uncharted and been a co-mentor on Next Level Chef UK. But for Paul Ainsworth, his biggest challenge may be trying to convince Gordon Ramsay that you can bake your chili in the oven using chocolate. It’s a cheap eats battle. But will Gordon approve? Watch Next Level Chef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on Hulu Here: ​ *Gordon’s* *Crispy* *Beef* *and* *Rice* *Bowl* _Makes_ _2_ _Servings_ *INGREDIENTS* *Crispy Beef* 1 tablespoon grapeseed oil 1 pound 80/20 ground beef 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon red chile flake 1 tablespoon unsalted butter 2 teaspoons sriracha 2 teaspoons soy sauce 1 teaspoon sesame oil 1 teaspoon fish sauce 4 large cloves garlic, minced 1 2-inch piece ginger, minced *Pickled* *Veggies* 2 large carrots, peeled and shredded 1 cucumber, peeled, seeded and sliced 2 teaspoons kosher salt 2 teaspoon granulated sugar 1 teaspoon red chile flake 1 tablespoon mirin 1 lime, juiced 1 bunch scallions, thinly sliced 1 bunch cilantro, chopped *Fried* *Egg* 2 tablespoons unsalted butter 1 tablespoon olive oil 2 large eggs Kosher salt Red chile flake *Assembly* Steamed white rice Scallions, sliced for garnish *PROCEDURE* 1. Make the crispy beef: Heat a large skillet over medium high heat, add the oil. Season the ground beef with salt, pepper and red chile flake. Cook, stirring occasionally until the beef begins to brown, then add the butter, sriracha, soy sauce, sesame oil and fish sauce. Let the mixture cook until the beef begins to caramelize, then add the garlic and ginger and cook until the beef is cooked through. 2. Make the pickled veg: In a large mixing bowl, combine the carrots and cucumber. Season the mixture with salt, sugar, red chile, mirin and juice of the lime and toss to combine. Add the scallions and cilantro and set aside. 3. Fry the eggs: In a small skillet over medium high heat, add the butter and oil. Once the butter has melted and begins to foam, add the eggs and season with salt and red chile flake. Cook the eggs until the edges are crispy and whites are set. 4. Plate the steamed rice and sprinkle with the scallions. Top with the crispy beef and fried eggs and serve with a side of the pickled veggies. *Paul’s* *Chili* *Con* *Carne* _Makes_ _2_ _Servings_ *INGREDIENTS* *Baked* *Beef* 1 pound 80/20 ground beef 2 teaspoons ground cumin 2 teaspoons smoked paprika 2 teaspoons kosher salt 1 teaspoon ground cinnamon ½ teaspoon freshly ground black pepper *Chili* 2 tablespoons grapeseed oil 1 yellow onion, sliced Kosher salt Freshly ground black pepper 4 large cloves garlic, minced 2 teaspoons oregano 2 teaspoons ground cumin 2 teaspoons chile powder 1 teaspoon tomato paste 2 teaspoons demerara sugar 1 15-ounce can crushed tomatoes 1 15-ounce can black beans, drained ¼ cup chicken stock 1 bunch scallions, sliced, greens only 1 ounce 70% chocolate *Assembly* 2 baked potatoes ¼ cup sour cream 1 bunch scallions, sliced, whites only ½ cup shredded cheddar cheese 1 ounce 70% chocolate Olive oil, for finishing *PROCEDURE* 1. Preheat your oven to 350℉. 2. Season the beef with cumin, paprika, salt, cinnamon and pepper. Place the beef on a baking sheet and press down gently to flatten across the pan evenly. Bake until the beef has browned and caramelized, about 20 minutes. 3. While the beef bakes, heat a large skillet over medium high heat. Add the oil to the pan and once shimmering, add the onion. Cook until the onion begins to caramelize and season with salt and pepper. To the pan, add the garlic, oregano, cumin and chile powder. Let the mixture cook until the garlic is fragrant, then add the tomato paste and toast for 1 minute. Add the sugar and cook until it has dissolved, then add the crushed tomatoes and black beans. 4. Remove the beef from the oven and add to the skillet. Pour in the chicken stock and bring to a simmer. Add the scallions and grate in the chocolate and taste for seasoning. 5. Split the baked potatoes open and divide the chili between them. Top with sour cream, the scallion whites and cheddar cheese. Grate the chocolate over the top and finish with a drizzle of olive oil. 0:00 Introduction 0:20 Level 1: Cheap Eats 0:57 Level 2: Ground Beef Two Ways 8:37 Level 3: Elevated Plating