Mary Berry Chilli Con Carne

This delicious Mary Berry Chilli Con Carne is an easy, hearty meal that’s perfect for a cosy family dinner. Packed with rich flavours and a hint of spice, it’s a simple recipe using common ingredients like minced beef and kidney beans. You can even make it ahead, making it flexible for busy schedules.

This Chilli Con Carne Recipe Is From Simple Comforts Cookbook by Mary Berry

Ingredients Needed:

• 2 tbsp olive oil
• 2 onions, chopped
• 1 green pepper, deseeded and chopped
• 2 garlic cloves, crushed
• 1–2 fresh red chillies, deseeded and diced
• 800g (1 lb 12 oz) lean minced beef
• 1½ tbsp paprika
• 1½ tbsp ground cumin
• 2 x 400g (14 oz) tins of chopped tomatoes
• 2 tbsp tomato purée
• 200ml (7 fl oz) beef stock
• 1 x 400g (14 oz) tin of kidney beans, drained and rinsed
• 2 tbsp mango chutney
• Salt and freshly ground black pepper

To Serve

• Grated mature Cheddar cheese
• Soured cream
• Guacamole
• Fresh coriander leaves
• Lime wedges

How To Cook Chilli Con Carne:

1. Preheat Oven: Preheat your oven to 160°C (140°C fan) or Gas Mark 3.
2. Cook the Vegetables: In a large, deep frying pan or sauté pan, heat the olive oil over high heat. Add the chopped onions and green pepper, frying for a few minutes until softened. Stir in the crushed garlic and diced red chillies, cooking for another 2 minutes.
3. Brown the Beef: Add the lean minced beef to the pan. Cook until browned all over, stirring occasionally.
4. Add Spices and Tomatoes: Sprinkle the paprika and ground cumin over the beef mixture, mixing well. Stir in the chopped tomatoes, tomato purée, and beef stock.
5. Combine Beans and Chutney: Add the drained kidney beans and mango chutney. Season with salt and pepper to taste.
6. Cook in Oven: Cover the pan with a lid, bring the mixture to a rolling boil, then transfer it to the preheated oven. Cook for about 1½ hours, or until the meat is tender.
7. Serving: Serve the chilli hot with rice, allowing everyone to add their toppings, including grated Cheddar cheese, soured cream, and guacamole. Garnish with fresh coriander leaves and lime wedges for a burst of flavor.

Recipe Tips

• Brown the Beef Well: Make sure to brown the minced beef thoroughly for a rich, deep flavour. This step adds a lot of taste to the dish, so don’t rush it.
• Use Fresh Chillies: Fresh red chillies add a brighter, fresher heat compared to chilli powder. Adjust the amount depending on how spicy you like it.
• Simmer Slowly in the Oven: Cooking the chilli in the oven at a low temperature ensures the meat becomes tender and the flavours blend beautifully.
• Don’t Skip the Mango Chutney: The chutney adds a slight sweetness that balances the spiciness of the dish. It makes a big difference, so don’t leave it out!
• Season at the End: Taste the chilli once it’s cooked and adjust the seasoning. It’s easier to control the salt and pepper this way, and ensures a perfect balance.

How To Store & Reheat Leftovers

• Refrigerate: Store Leftovers Chilli Con Carne in an airtight container and refrigerate for up to 3 days.
• Freeze: Cool Leftovers Chilli Con Carne, then freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating on the stove until hot.
• Reheat Leftovers: Warm Leftovers Chilli Con Carne on the stove over medium heat, stirring occasionally for 5 minutes. You can also reheat it in the microwave, but make sure to stir halfway for even heating.

Nutrition Facts

Serving Size: 1 bowl (approx. 300g)

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 800mg
• Potassium: 800mg
• Total Carbohydrate: 30g
• Dietary Fiber: 10g
• Sugars: 5g
• Protein: 25g

Try More Mary Berry Recipes:

• Mary Berry Beef Cannelloni
• Mary Berry One-Pot Chicken
• Mary Berry Spinach Dhal
• Mary Berry Aubergine Bhuna Curry
• Mary Berry Shakshuka
• Mary Berry Beef Ragu