Mary Berry Chilli With Mango Chutney
by Mary Berry
Calories: 567.97|Fat: 34.16|Carbohydrates: 26.57|Protein: 32.76
| 1 hour 45 minutes
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Mary Berry's Chilli con Carne: A hearty mix of beef, kidney beans, and mango chutney that sticks to your ribs.
Regardless of its name or origin, can we all agree this dish is the ultimate fall comfort food? Warm, spicy, and a timeless favorite, this version gets an extra depth of flavor from a splash of red wine and a touch of mango chutney. Serve it in a bowl with some nachos for a Friday night movie or sports game. My latest favorite way to enjoy it? Rolling it into enchiladas. Let me know—how do you like your chili?
Other Favourite Recipes
Why You’ll Like It
- An interesting variant – A splash of red wine and a generous dash of Mango Chutney adds a tangy twist to the chilli.
- Easy Peasy – With its fuss-free, one-pot preparation, this recipe ensures less cleanup and more time to savour the deliciousness.
- Hearty comfort meal – Getting the family around the table to enjoy this hearty, budget-friendly meal is easy.
Tips & Tricks
- Sear the minced beef in batches to ensure it browns evenly and develops a rich flavour.
- Adjust the hot chilli powder quantity based on your preference for spiciness.
What You Need
INGREDIENT & SUBSTITUTIONS
- Oil: You’re free to use any cooking oil.
- Protein: Ground beef can be substituted with ground turkey, chicken, pork, or lamb. Alternatively, you can turn it into a vegetarian chilli.
- Aromatics:
- Onions: Swap with shallots, leeks, scallions, or onion granules.
- Garlic cloves: Use garlic powder instead of fresh garlic.
- Red chillies: Substitute with jalapenos, serrano peppers, or cayenne pepper for heat.
- Spices and Seasonings:
- Paprika and Hot chilli powder: Substitute with chilli powder, chilli flakes, or cayenne pepper for spice.
- Cumin powder: Use ground coriander or taco seasoning instead.
- Mango chutney: Substitute with Worcestershire sauce, chipotle paste, or adobo sauce for flavour.
- Salt and ground black pepper: Adjust to taste.
- Liquid Ingredients:
- Red wine: Substitute with beef broth, vegetable broth, grape juice, or omit it entirely.
- Canned chopped tomatoes: Use fresh chopped tomatoes or canned diced tomatoes as substitutes.
- Tomato puree: Substitute with tomato sauce or even ketchup if preferred.
- Beans: Use pinto beans, black beans, or cannellini beans instead of kidney beans for variety.
VARIATIONS / ADD-ONS
- Bell peppers or corn kernels are a great add-on to the meal.
- Beans – Use different types of beans, like black beans or pinto beans.
Saving The Chilli Con Carne For Later
- Leftovers: Cool to room temperature before storing. Store in the refrigerator for up to 3-4 days. Place containers on a shelf, not the fridge door, for consistent temperature.
- Freezing: Chili can be frozen for 2-3 months ideally using a freezer-safe container or vacuum-sealed bags. Ensure there’s some space for expansion as the chilli freezes. When ready to eat, thaw frozen chilli in the refrigerator overnight. Reheat it within 24 hours of thawing.
- Reheating: Reheat until piping hot (165°F / 74°C) to ensure it’s safe to eat.
- On the Stovetop: Put the chilli con carne into a saucepan and heat on low to medium heat covering with a lid
- In the Microwave: Place the desired amount of chilli con carne in a microwave-safe dish or bowl and heat in 1-2 minute intervals on medium-high power (70-80%) to prevent overcooking until it reaches the correct temperature at its thickest part.
How To Serve Mary Berry Chilli con Carne?
Mary Berry’s Chilli con Carne is a dish to be savoured and shared.
To embrace a Tex-Mex experience, enjoy it with crunchy tortilla chips or taco shells for a fun and interactive meal.
Serve it with your choice of toppings, such as rice, grated cheese, and soured cream, for a super comforting meal.
Health Info
| Calories: | 567.97 |
| Sugar: | 5.72 |
| Sodium: | 686.35 |
| Fat: | 34.16 |
| Carbohydrates: | 26.57 |
| Fiber: | 5.67 |
| Protein: | 32.76 |
More Comforting Dinner Ideas
Mary Berry’s Chilli Con Carne
Fat: 34.16|Carbohydrates: 26.57|Protein: 32.76
Description
Mary Berry's Chilli con Carne: A hearty mix of beef, kidney beans, and mango chutney that sticks to your ribs.
Ingredients
- 1 tbsp olive oil
- 900 g (2lb) ground beef
- 2 medium onions coarsely chopped
- 2 garlic cloves crushed
- 2 red chillies halved, deseeded, and finely chopped
- 2 tbsp paprika
- 2 tsp cumin powder
- ½ tsp hot chilli powder depending on taste
- 200 ml red wine
- 800 g chopped tomatoes (canned)
- 2 tbsp tomato puree
- salt to taste
- fresh ground black pepper to taste
- 800 g kidney beans in water (canned) drained and rinsed
- 1 tbsp mango chutney
Instructions
- Preheat the oven to 180°C (160°C fan / 350°F / Gas Mark 4).
- Heat oil in a deep, non-stick frying pan or casserole.
- Add the minced beef and fry over high heat for about 5 minutes or until browned all over. You may need to do this in batches.
- Add the chopped onions, crushed garlic, and finely chopped red chillies to the pan. Fry them along with the minced beef for a few minutes.
- Sprinkle in paprika, cumin powder, and the desired amount of hot chilli powder. Continue to fry for a few more minutes, allowing the flavors to meld.
- Blend in red wine, chopped tomatoes, and tomato puree.
- Stir as you bring the mixture to a boil.
- Season with salt and freshly ground black pepper.
- Transfer it to the preheated oven covering the lid.
- Let it cook for about an hour.
- After an hour, remove from the oven and add the drained and rinsed kidney beans and mango chutney. Return the pan to the oven and continue to cook for an additional 30 minutes (or 1 hour for a deeper flavor) until the meat becomes tender.
- Serve and Enjoy.
Recipe Notes:
- Sear the minced beef in batches to ensure it browns evenly and develops a rich flavour.
- Adjust the hot chilli powder quantity based on your preference for spiciness.