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Mary Berry Chilli Con Carne Recipe

Mary Berry Chilli Con Carne Recipe

Mary Berry's chilli con carne is rich, smoky, and deeply flavoured — slow cooked to develop real depth.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 5 Portions
Course: Main Course
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tbsp sunflower oil
  • 2 large onions finely chopped
  • 2 red peppers roughly chopped
  • 4 garlic cloves crushed
  • 700 g beef mince
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1½ tsp chilli powder
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 2 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 300 ml beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp caster sugar
  • 2 x 400g tins kidney beans drained and rinsed
  • 20 g dark chocolate 70%, optional
  • Salt and pepper
  • To Serve:
  • Rice or jacket potatoes
  • Sour cream grated Cheddar, fresh coriander, lime wedges

Method
 

  1. Cook onions and peppers in oil over medium heat for 10–12 minutes until soft and beginning to colour. Add garlic — cook 1 minute.
  2. Increase heat to high. Brown beef in 2–3 batches — 4–5 minutes per batch without stirring until deeply caramelised. Combine all batches.
  3. Reduce heat slightly. Add all spices. Stir 1–2 minutes until fragrant. Add tomato purée — cook 1 minute.
  4. Add chopped tomatoes, stock, Worcestershire sauce, and sugar. Season. Stir well, scraping the base.
  5. Bring to the boil. Reduce heat. Simmer partially covered for 45 minutes to 1 hour until sauce has thickened.
  6. Add kidney beans and dark chocolate if using. Cook uncovered 15 minutes. Taste and adjust.
  7. Serve with rice or jacket potatoes, sour cream, Cheddar, coriander, and lime.

Notes

Brown beef in batches — never all at once. This is the most important step for flavour.
Bloom the spices in oil before adding liquid.
Add a small piece of dark chocolate with the beans — it transforms the depth of flavour.
Make the day before — chilli improves dramatically overnight.
Squeeze fresh lime over each serving — it brightens all the flavours.
Stores in the fridge for up to 4 days. Freezes for up to 3 months.
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