Prep Time: 15 mins Cook Time: 1 hr 30 mins Total: 1 hr 45 mins Yields: 6
Dive into a world of robust flavors and comforting aromas with Mary Berry’s Chilli con Carne recipe. This culinary masterpiece combines succulent minced beef with a medley of spices and a touch of zesty heat for a meal that’s as satisfying as it is flavorful. A symphony of red chillies, paprika, and cumin dances harmoniously with red wine and tomatoes, creating a rich and hearty sauce that’s perfect for cozy gatherings or weeknight dinners. With a dash of creativity, you’ll craft a dish that’s sure to become a household favorite – served with a dollop of soured cream, grated cheese, and a side of rice, or embraced by tortilla chips for a deliciously crunchy twist. Get ready to savor the magic of Mary Berry’s Chilli con Carne, where every bite tells a story of warmth and culinary delight.
What is the Mary Berry chilli con carne?
Mary Berry’s Chilli con Carne is a tantalizing journey into the heart of comfort food. The recipe starts with the essential foundation of 900g of minced beef, cooked to perfection in a fragrant blend of olive oil, onions, garlic, and red chillies. As you sauté the ingredients, the kitchen will be enveloped in a symphony of inviting scents that hint at the flavors to come.
The magic truly unfolds as you add paprika, cumin, and just the right amount of hot chilli powder to create a symphony of taste. A splash of red wine adds depth and richness, while chopped tomatoes and tomato puree provide a luscious base for the dish. The marriage of spices and savory ingredients brings a burst of flavor that’s sure to leave a lasting impression.
After a gentle simmer on the stovetop, this hearty concoction heads to the oven for an hour of slow-cooking magic. The final touch is the addition of kidney beans and a tantalizing spoonful of mango chutney, transforming the dish into a masterpiece of textures and tastes.
Why you’ll love it
- Savory Adventure: Mary Berry’s Chilli con Carne invites you to explore a world of savory delights, where every bite is a discovery of robust flavors.
- Versatile Delight: This dish is a canvas for creativity. Enjoy it over long grain rice, sprinkle with grated cheese, and add a dollop of soured cream for a classic twist. Alternatively, embrace the Tex-Mex spirit by pairing it with tortilla chips or taco shells for a fun and crunchy experience.
- Easy Homestyle Cooking: With Mary Berry’s expert guidance, crafting this masterpiece is a breeze, making it an ideal recipe for both novice and seasoned cooks.
- Family-Friendly Feast: Gather the family around the table and share the joy of savoring this comforting and hearty meal that’s perfect for any occasion.
- Elevated Comfort Food: Elevate your comfort food game with a dish that’s both rustic and refined, delivering a satisfying balance of textures and tastes.
Mary Berry chilli con carne recipe
Ingredients
- Olive oil – 1 tbsp olive oil
- Ground beef – 900g (2lb) ground beef
- Onions – 2 medium onions, coarsely chopped
- Garlic cloves – 2 garlic cloves, crushed
- Red chillies – 2 red chillies, halved, deseeded, and finely chopped
- Paprika – 2 tbsp paprika
- Cumin powder – 2 tsp cumin powder
- Hot chilli powder – 1/2 – 1 tsp hot chilli powder(depending on taste)
- Red wine – 200ml (7fl oz) red wine
- Canned chopped tomatoes – 2 cans / 800g of chopped tomatoes
- Tomato puree – 2 tbsp tomato puree
- Salt – to taste
- Ground black pepper – fresh ground black pepper to taste
- Kidney beans – 2 cans /800g cans kidney beans in water, drained and rinsed
- Mango chutney – 1 – 2 tablespoons 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.
Tips
- Sear the minced beef in batches to ensure it browns evenly and develops a rich flavor.
- Adjust the hot chilli powder quantity based on your preference for spiciness.
Variations
- Add colorful bell peppers or corn kernels for a delightful twist.
- Experiment with different types of beans, like black beans or pinto beans, to create your unique version.
How to serve this chilli con carne?
Mary Berry’s Chilli con Carne is a dish meant to be savored and shared.
- Serve it with your choice of toppings, such as rice, grated cheese, and soured cream, to create a harmonious balance of flavors and textures.
- To embrace a Tex-Mex experience, enjoy it with crunchy tortilla chips or taco shells for a fun and interactive meal.
- Pair it with long-grain rice, grated Cheddar or Red Leicester Cheese, and a dollop of soured cream.
Whether it’s a cozy family dinner or a casual gathering with friends, this Chilli con Carne is the heartwarming centerpiece that brings everyone together.
You might like more…
MORE SOUTHERN & MEXICAN RECIPES:
- Easy Quorn Chilli con Carne
- Mexican Birria de Res Tacos
- BWW Street Tacos
- Keto Quesadilla with Chicken
MORE STEW RECIPES:
- Butter Bean Stew Recipe
- Mary Berry Chicken Curry
- Mary Berry Chicken Casserole
- Sausage Casserole Mary Berry with red peppers
Mary Berry Chilli con Carne
- Total Time: 1 hour 45 minutes
Ingredients
- 1 tablespoon olive oil
- 900g (2lb) ground beef
- 2 medium onions, coarsely chopped
- 2 garlic cloves, crushed
- 2 red chillies, halved, deseeded, and finely chopped
- 2 tablespoons paprika
- 2 teaspoons cumin powder
- 1/2 – 1 tsp hot chilli powder(depending on taste)
- 200ml (7fl oz) red wine
- 2 cans / 800g of chopped tomatoes
- 2 tablespoons tomato puree
- salt to taste
- fresh ground black pepper to taste
- 2 cans /800g cans kidney beans in water, drained and rinsed
- 1 – 2 tablespoons 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.
Notes
- Sear the minced beef in batches to ensure it browns evenly and develops a rich flavor.
- Adjust the hot chilli powder quantity based on your preference for spiciness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Frying/Baking
- Cuisine: Mexican
