The first time I made this, I thought, “This’ll be quick—bit of mince, some beans, job done.” But no. My first go was weirdly acidic, the beef a bit rubbery, and the whole thing just felt… flat. I even skipped the mango chutney because I figured, how much difference could it make? Spoiler: a lot. Once I stuck to the recipe properly—gave it time in the oven, let the spices mingle, and kept that chutney in—I finally got it. Deep, rounded flavour, tender beef, and a warmth that lingers. Let me walk you through why this one’s worth the slow simmer.
WHAT MAKES THIS RECIPE SPECIAL
Most chilli recipes get rushed. This one doesn’t—and it shows.
- Oven-baked, not stove-simmered: That low, slow cook in the oven makes the beef soft and the sauce rich. No burned bottoms, no rushed flavours.
- Mango chutney (yep): Sounds odd, works wonders. It softens the tomatoes’ acidity and adds just enough sweetness to round out the spice.
- Two types of chilli heat: Fresh red chillies give a cleaner, brighter kick than dried ones—more flavour, less flat burn.
INGREDIENTS + WHY THEY MATTER
- Minced Beef (800g) – I’ve tried lean and full-fat. Lean is best here—you don’t want oil slicking the top.
- Fresh Red Chillies (1–2) – Deseeded if you want mild heat. I left the seeds in once… big mistake.
- Paprika & Cumin (1½ tbsp each) – Classic combo. Toast them a bit for deeper flavour.
- Mango Chutney (2 tbsp) – I once forgot this. Never again. It balances the whole thing.
- Chopped Tomatoes (2 tins) – Go for a decent brand. Some are watery and too sour.
- Kidney Beans (1 tin) – Standard, but rinse well or they leave a weird taste.
MAKING IT YOURS (WITHOUT RUINING IT)
- Veggie Version – Lentils and mushrooms work well. Brown them first for depth.
- Spice Level – Dial up with chilli flakes at the end. Dial down with a splash of cream or yoghurt on top.
- Different Beans? – Black beans or borlotti hold up nicely. Avoid butter beans—they go mushy.
- Dairy-Free? – Just skip the sour cream topping and go heavy on the guac and lime.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Beef came out chewy | Too quick on the stove | Use the oven—low and slow makes it tender |
| Sauce too sharp | No chutney or bad tomatoes | Always add the chutney, and buy decent tomatoes |
| Beans got mushy | Stirred too early or overcooked | Add them with the chutney, after browning the beef |
HOW TO MAKE MARY BERRY’S CHILLI CON CARNE
1. PREHEAT THE OVEN
Set it to 160°C (140°C fan) or Gas Mark 3.
2. COOK THE BASE
In a large ovenproof pan, heat 2 tbsp olive oil. Add 2 chopped onions and 1 chopped green pepper. Cook for 5 mins until soft. Add 2 crushed garlic cloves and 1–2 diced red chillies. Stir for 2 mins.
3. BROWN THE BEEF
Add 800g lean minced beef. Break it up and fry until evenly browned—don’t rush this step.
4. SPICE IT UP
Stir in 1½ tbsp paprika and 1½ tbsp ground cumin. Cook for 1 minute to toast the spices.
5. ADD LIQUIDS + TOMATOES
Add 2 x 400g tins chopped tomatoes, 2 tbsp tomato purée, and 200ml beef stock. Stir to combine.
6. BEANS + CHUTNEY
Add 1 tin kidney beans (drained) and 2 tbsp mango chutney. Season with salt and pepper.
7. OVEN TIME
Bring to a gentle boil. Cover and bake in the oven for 1½ hours. Stir halfway if you remember.
8. SERVE
Spoon over fluffy rice. Let everyone add their toppings—cheddar, sour cream, guac, coriander, lime.
TIPS FROM MY KITCHEN
- I brown the beef in two batches—gives better colour and taste.
- If it looks too watery halfway through, leave the lid off for the last 15 mins in the oven.
- I always rinse the beans twice—they’ve got a weird slime if you don’t.
STORAGE + SERVING
- Fridge: Keeps 3 days easily. Flavour deepens overnight.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge.
- Reheat: Gently on the hob with a splash of water or stock.
- What to serve with it: Rice, tortilla chips, baked potatoes, or even in a taco wrap.
FREQUENTLY ASKED QUESTIONS
Q: Can I make this in a slow cooker?
A: Yes! Brown everything first, then cook on low for 6–7 hours. It comes out beautifully rich.
Q: Is it very spicy?
A: Not too much. It’s more of a gentle warmth. Perfect base for adding extra heat if you want it.
Q: Can I use tinned chilli beans instead of plain ones?
A: I’ve tried it. It works, but it shifts the flavour. Good in a pinch, but the plain beans let the spice blend shine more.
Q: Does it taste sweet with the chutney?
A: Not sugary—just balanced. The chutney smooths out the acidity, not overpowering at all.
Try More Recipes:
Mary Berry Chilli Con Carne
Course: DinnerCuisine: British-MexicanDifficulty: Easy6
servings15
minutes1
hour30
minutes350
kcalA rich, comforting chilli con carne with tender beef, warming spices, and the sneaky magic of mango chutney. This oven-baked version from Mary Berry’s Simple Comforts book is full of flavour and just the right balance of heat and sweetness. Great for make-ahead dinners or feeding a crowd with minimal fuss.
Ingredients
2 tbsp olive oil
2 onions, chopped
1 green pepper, deseeded + chopped
2 garlic cloves, crushed
1–2 red chillies, deseeded + diced
800g lean minced beef
1½ tbsp paprika
1½ tbsp ground cumin
2 x 400g tins chopped tomatoes
2 tbsp tomato purée
200ml beef stock
1 x 400g tin kidney beans, drained + rinsed
2 tbsp mango chutney
Salt and pepper
- To Serve
Grated cheddar, soured cream, guacamole, coriander, lime wedges
Directions
- Preheat oven to 160°C (140°C fan).
- Heat oil in an ovenproof pan. Cook onions and pepper for 5 mins.
- Add garlic and chillies. Stir for 2 mins.
- Add beef and brown well.
- Stir in spices. Cook 1 min.
- Add tomatoes, purée, and stock. Stir to combine.
- Add beans and chutney. Season.
- Bring to boil, cover, and bake 1½ hours.
- Serve with your favourite toppings.
Notes
- I once skipped the chutney—don’t. It pulls everything together.
- If you prefer it thicker, take the lid off for the last 15 minutes in the oven.
- Good-quality chopped tomatoes make a huge difference in depth of flavour.