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Mary Berry Chilli With Mango Chutney

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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.
chilli con carne
Mary Berry’s BEST Chilli Con Carne — regardless of its name or origin, can we all agree that this dish is the ultimate comfort food? Its warm, spicy flavors envelop you in a comforting hug, making it a timeless favorite. Here, we add a splash of red wine for added depth, complemented by a dollop of mango chutney to bring a sweet and Caribbean twist that elevates this chili to a whole new level.

Why you’ll like it

Let me explain why you’re going to adore this chilli:

  • Game Changers – Infuse your chilli with richness by adding a splash of red wine, while a generous dash of Mango Chutney introduces a tangy Caribbean twist that elevates its flavours.
  • Easy Peasy – With its fuss-free, one-pot preparation, this recipe ensures less cleanup and more time to savour the deliciousness.
  • Family Friendly – Bring the family together around the table to enjoy this hearty, budget-friendly meal.
  • Caribbean Flair – Pair your chilli with fluffy coconut rice and a dollop of mango chutney for a taste sensation reminiscent of Miami’s vibrant flavours.
chilli con carne

Mary Berry chilli con carne recipe

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Author Caroline Sciberras
Servings 6
Calories 567.97
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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 tablespoon 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 tablespoons paprika
  • 2 teaspoons cumin powder
  • ½ tsp hot chilli powder depending on taste
  • 200 ml red wine
  • 800 g chopped tomatoes (canned)
  • 2 tablespoons tomato puree
  • salt to taste
  • fresh ground black pepper to taste
  • 800 g kidney beans in water (canned) drained and rinsed
  • 1 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.
  • 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.

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.

  •  

casserole with chilli con carne

Variations & Ingredient Substitutions

VARIATIONS

  • Add colourful 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.

INGREDIENT SUBSTITUTIONS

  • Oil: You’re free to use any cooking oil.
  • Protein: Ground beef can be substituted with any mix of ground turkey, chicken, pork, or lamb. Alternatively, you can turn it into a vegetarian chilli using Quorn, chickpeas, or tofu.
  • 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.

Storing Mary Berry chilli con carne

STORAGE INSTRUCTIONS

  • Leftovers: Allow the chilli to cool to room temperature before storing. Divide the chilli into individual serving-sized portions if possible. This makes it easier to reheat only what you need.
  • Refrigerate: 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 INSTRUCTIONS

  • On the Stovetop: Transfer the desired amount of chilli con carne into a saucepan and heat on low to medium heat covering with a lid. Heat until piping hot reaching at least 165°F (74°C) to ensure it’s safe to eat.
  • 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 at least 165°F (74°C) at its thickest part.

How To Serve Mary Berry 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 flavours 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.

Health Info

  • Calories: 567.97
  • Sugar: 5.72
  • Sodium: 686.35
  • Fat: 34.16
  • Carbohydrates: 26.57
  • Fiber: 5.67
  • Protein: 32.76

Why you’ll like Mary Berry Chilli con Carne

Let me explain why you’re going to adore this chilli:

  1. Game Changers – Infuse your chilli with richness by adding a splash of red wine, while a generous dash of Mango Chutney introduces a tangy Caribbean twist that elevates its flavours.
  2. Easy Peasy – With its fuss-free, one-pot preparation, this recipe ensures less cleanup and more time to savour the deliciousness.
  3. Family Friendly – Bring the family together around the table to enjoy this hearty, budget-friendly meal.
  4. Caribbean Flair – Pair your chilli with fluffy coconut rice and a dollop of mango chutney for a taste sensation reminiscent of Miami’s vibrant flavours!

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