Mary Berry Chilli Con Carne​ Recipe

This hearty Mary Berry Chilli Con Carne Recipe is made with rich beef mince, chopped tomatoes, red kidney beans, onion, peppers, and a warming blend of cumin and paprika. The result is a deeply savory and comforting meal with just a hint of spice. This dish is perfect for a cozy weeknight dinner and makes enough for 4 people.

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Mary Berry Chilli Con Carne Recipe Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 red pepper, deseeded and chopped
• 1 green pepper, deseeded and chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 500g (about 1.1 lbs) beef mince
• 400g can (14 oz) chopped tomatoes
• 400g can (14 oz) red kidney beans, drained and rinsed
• 1 beef stock cube
• 2 tbsp tomato purée (tomato paste)
• Salt and freshly ground black pepper, to taste

How To Make Mary Berry Chilli Con Carne Recipe

1. Sauté the vegetables: Warm the olive oil in a large saucepan or pot over medium heat. Add the chopped onion and cook for 5-7 minutes until it softens. Add the chopped garlic, red pepper, and green pepper. Cook for another 3-4 minutes until the peppers start to soften.
2. Toast the spices: Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly. This “blooms” the spices and makes their flavor much richer.
3. Brown the beef: Add the beef mince to the pan. Cook until it is browned all over, using a wooden spoon to break it apart as it cooks.
4. Simmer the chilli: Pour in the can of chopped tomatoes and add the tomato purée. Crumble the beef stock cube directly into the pot. Stir everything together well to combine.
5. Develop the flavors: Bring the mixture to a gentle boil, then reduce the heat to low. Let the chilli simmer for at least 20 minutes, or up to 40 minutes, stirring sometimes. The longer it simmers, the thicker and more flavorful the sauce will become.
6. Finish and season: Stir in the drained and rinsed red kidney beans. Cook for another 5 minutes just to heat the beans through. Taste the chilli and add salt and freshly ground black pepper as needed.

Recipe Tips

• Rinse Your Beans: Always drain and rinse canned kidney beans under cold water. This washes away the starchy liquid in the can, which can make the sauce gloopy and add a “canned” taste.
• Don’t Skip Toasting Spices: Cooking the dry spices in the hot pan for one minute before adding the tomatoes is a key step. It unlocks their oils and deepens their flavor, preventing a “raw” spice taste.
• Brown the Beef Properly: Don’t just “grey” the beef. Let it cook until it gets some real brown, caramelized bits on it (but don’t burn it). This browning adds a huge amount of savory, beefy flavor to the final dish.
• A Richer Sauce: For a deeper, more complex flavor, you can add a splash of red wine (about 150ml) right after browning the beef. Let it bubble and reduce before adding the tomatoes.
• Let It Rest: Like most stews, chilli con carne often tastes even better the next day. The flavors have more time to blend and settle.

What To Serve Chilli Con Carne

This versatile chilli is wonderful served over a bed of fluffy white rice or with a hearty baked potato. For toppings, offer bowls of cool soured cream, grated cheddar cheese, and freshly chopped coriander. It’s also great with crunchy tortilla chips for dipping or a side of creamy guacamole and lime wedges to squeeze over the top.

How To Store Chilli Con Carne Leftovers

• Refrigerate: Cool the chilli completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
• Freeze: This chilli freezes perfectly. Place cooled portions in freezer-safe containers or heavy-duty freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Chilli Con Carne Recipe Nutrition Facts

• Calories: 485 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrate: 30g
• Dietary Fiber: 9g
• Sugars: 10g
• Protein: 38g

Frequently Asked Questions

• Can I make this chilli spicier? Yes. This recipe has a gentle, warming heat. To increase the spice, add the full 1/2 teaspoon of cayenne pepper. For even more heat, add one finely chopped fresh red chilli along with the garlic and peppers at the beginning.
• Can I make this in a slow cooker? Absolutely. Follow steps 1-3 on the stove to sauté the vegetables, toast the spices, and brown the beef. Then, transfer everything to a slow cooker, add the tomatoes and stock, and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in the rinsed kidney beans during the last 30 minutes.
• What can I use instead of beef mince? This recipe is very flexible. You can easily swap the beef for turkey mince for a leaner option. For a vegetarian version, use a plant-based mince alternative or add two cans of mixed beans (like black beans and pinto beans) and some chopped mushrooms.

Try More Recipes:

• Mary Berry Parmesan Chicken​ Recipe
• Mary Berry Chicken Valencia​ Recipe
• Mary Berry Chicken And Mushroom Risotto​ Recipe