Delia Smith Chili Con Carne

I can still remember the first time I made Delia Smith’s Chili Con Carne — I was standing in my mum’s kitchen, cookbook open on the counter, the smell of garlic and paprika rising from the pot like a warm winter hug. It was a chilly Sunday, I was nineteen, and it felt like the grown-up thing to cook. Something hearty. Something that said I know what I’m doing in the kitchen — even though, truly, I didn’t.

What I love about Delia’s take on chili con carne is how unpretentious it is. No overcomplication, just solid flavour, proper cooking time, and ingredients you’ll likely have knocking about. The spices — cumin, paprika, oregano — sing in harmony. The beef? Rich and slow-cooked. And the whole pot has that magical next-day effect: better, deeper, more soulful when reheated.

Let’s dive in.

Ingredients List

• 2 tablespoons olive oil — for browning and richness.
• 2 pounds ground beef — I sometimes use half pork for a softer texture.
• 1 large onion, chopped — go slow here, get them soft and sweet.
• 4 cloves garlic, chopped
• 2 tablespoons ground cumin — essential for that earthy base.
• 2 tablespoons dried oregano — I sometimes rub it between my palms to wake up the aroma.
• 2 teaspoons smoked paprika
• ½ teaspoon cayenne pepper — plus more if you’re feeling brave.
• 2 tablespoons tomato paste
• 1 x 28oz can crushed tomatoes
• ½ cup beef stock — or even red wine if you’re feeling indulgent.
• 1 x 14.5oz can kidney beans, drained
• Salt and pepper, to taste
• A good handful of fresh parsley, chopped

How to Make It

1. Heat the olive oil in a big heavy-bottomed pot over medium heat. Toss in the chopped onion and sauté for 2–3 minutes, until they start to go soft and yellow.
2. Add the garlic and cook for another minute. Your kitchen will already smell inviting — this is where the magic starts.
3. Crumble in the ground beef and cook, stirring often, until it’s fully browned — about 8 minutes. Don’t rush this. Browning = flavour.
4. Stir in the cumin, oregano, paprika, cayenne, and tomato paste. Let everything toast for 2 minutes — you want those spices to bloom.
5. Pour in the crushed tomatoes, beef stock, and beans. Season well with salt and pepper. Toss in the chopped parsley.
6. Bring to a simmer, then reduce the heat to low. Cover loosely and let it bubble gently for about 1½ hours, stirring occasionally. (I usually forget to stir for a good 30 minutes, get distracted watering plants or folding laundry — but it always forgives me.)
7. Before serving, taste and adjust seasoning. A dash of red wine vinegar right at the end lifts everything. Trust me on that.

Common Mistakes

Why does my chili taste bland?
You probably need more salt — or didn’t brown your meat well enough. Both are key to deep flavour.

Why is my chili watery?
It likely hasn’t simmered long enough. Give it time to reduce and thicken naturally — no shortcuts.

Why is my chili too acidic?
Too much tomato, or not enough balance. Add a pinch of sugar or splash of vinegar at the end.

Why is the beef chewy?
You may have rushed the cooking. Simmering low and slow makes the meat tender.

What mistake have you made?
I once added double cayenne by accident. Spent the whole evening blowing my nose and apologising to friends.

Storage and Reheating Tips

Fridge:
Store in an airtight container up to 5 days. It honestly gets better with each day.

Freezer:
Portion it into containers or freezer bags. Keeps beautifully for 3–4 months.

Reheating:

• Stovetop: Medium-low heat, 5–7 minutes. Add a splash of water or stock if it’s thickened too much.
• Microwave: Covered dish, medium power, stir halfway through.
• Air fryer? Not ideal for chili. Stick with the pan or microwave.

What to Serve With It

• Steamed white rice — classic, and lets the chili shine.
• Crusty bread — for scooping and mopping. Yes, mopping is a legitimate technique.
• Cornbread or tortilla chips — adds texture and a bit of cheeky crunch.

Wash it down with a cold beer or a glass of red wine — something bold that can keep up.

FAQ Section

Can I make this gluten-free?
Yes! Just make sure your beef stock is gluten-free. The rest is naturally so.

Can I make this vegetarian?
Absolutely. Swap the beef for a mix of mushrooms and lentils. Add more beans for bulk.

How do I thicken chili con carne?
Let it simmer uncovered. If still thin, mash a few beans or stir in a spoonful of cornmeal.

Can I make it in advance?
Yes — and you should. It tastes even better the next day once the flavours have mingled.

Try More Recipes:

• Delia Smith Chocolate Ganache
• Delia Smith Royal Icing
• Delia Smith Deep Fried Jam Sandwich
• Delia Smith Spanish Chicken