Mary Berry Chilli Con Carne

Mary Berry’s Chilli Con Carne is made with lean beef mince, chopped tomatoes, red chillies, kidney beans, and fresh coriander. This tasty Chilli Con Carne recipe creates a delicious dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.

Ingredients Needed

• 2 tbsp olive oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1 kg (2 lb 4 oz) lean beef mince
• 250 ml (9 fl oz) red wine (optional)
• 2 x 400 g (14 oz) tins of chopped tomatoes
• 3 tbsp tomato purée
• 2 red chillies, thinly sliced, or 3–4 tsp dried chilli flakes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cinnamon stick or ½ tsp ground cinnamon
• A good shake of Worcestershire sauce
• 1 beef stock cube
• 2 x 400 g (14 oz) tins of red kidney beans, drained and rinsed
• 1 large bunch fresh coriander leaves, roughly chopped
• Salt and freshly ground black pepper
• To serve: lime wedges, rice, guacamole, soured cream, and green salad

How To Make Chilli Con Carne

1. Heat the Oil: Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the chopped onions and crushed garlic, frying until softened.
2. Cook the Mince: Increase the heat, add the lean beef mince, and cook quickly until browned, breaking up any chunks with a wooden spoon. If using, pour in the red wine and boil for 2–3 minutes.
3. Add Ingredients: Stir in the chopped tomatoes, tomato purée, fresh or dried chillies, ground cumin, ground coriander, cinnamon, and Worcestershire sauce. Crumble in the beef stock cube and season generously with salt and pepper.
4. Simmer: Bring the mixture to a simmer, cover with a lid, and cook over gentle heat for about 50 minutes to 1 hour, stirring occasionally until the sauce is rich and thickened.
5. Add Beans and Coriander: Stir in the drained and rinsed kidney beans and chopped fresh coriander. Cook for a further 10 minutes uncovered, adjusting seasoning if needed.
6. Serve: Serve hot with lime wedges, rice, guacamole, soured cream, and a big green salad.

Recipe Tips

• Brown the Mince Well: Ensure the beef is well browned to enhance the flavor. Don’t rush this step; it adds depth to the dish.
• Use Fresh Chillies for Extra Heat: If you like your chilli spicy, use fresh red chillies instead of dried flakes, and adjust the amount to your taste.
• Simmer Gently: Cook the mixture on low heat with the lid on to allow the flavors to meld and the sauce to thicken without burning.
• Taste and Adjust Seasoning: Before serving, taste the dish and add more salt, pepper, or Worcestershire sauce as needed for the perfect balance of flavors.
• Let it Rest: Allow the chilli to sit for a few minutes after cooking. This helps the flavors to develop even more before serving.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Chilli Con Carne cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze, let the Chilli Con Carne cool, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, move it to the fridge overnight before serving.
• Reheat: Heat the Chilli Con Carne in a saucepan over medium heat, stirring occasionally. Cook for about 5-10 minutes until it reaches the desired temperature.

Nutrition Facts

Serving Size: 1 bowl (approximately 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 Dutch Apple Cake
• Mary Berry Pea And Mint Soup
• Mary Berry Apple And Almond Cake
• Mary Berry Parmentier Potatoes