Mary Berry Chilli Con Carne

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 Orange Sauce For Duck​
• Mary Berry Chicken Marengo
• Mary Berry Rainbow Coleslaw