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Mary Berry Chilli con Carne with Mango Chutney

If you’re looking for a straightforward and hassle-free way to make a delicious chilli, you’re in the right place. Mary Berry Chilli con Carne recipe is not only easy to prepare but also delivers a fantastic, classic chilli that’s perfect for both newcomers to cooking and seasoned chefs alike.


chilli con carne
Mary Berry Chilli con Carne
Prep: 15 mins Total: 1hr 45 mins Yields: 6

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Why you’ll like it

  • 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 savouring this comforting and hearty meal that’s perfect for any occasion.

Mary Berry chilli con carne recipe

What is Mary Berry chilli con carne?

Mary Berry’s Chilli Con Carne is a delightful twist on the classic chilli recipe! What sets it apart are a few key ingredients that infuse it with unique flavours.

The recipe starts with the essential foundation of minced beef, cooked to perfection in a fragrant blend of olive oil, onions, garlic, and red chillies. The magic truly unfolds as you add paprika, cumin, and just the right amount of hot chilli powder. 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 flavour that never fails to impress. After simmering on the stovetop for an hour, the addition of kidney beans and a spoonful of mango chutney transforms the dish into a masterpiece of textures and tastes.

What makes Mary Berry’s Chilli Con Carne different from a standard chilli con carne?

It’s the ingenious combination of red wine and mango chutney, which elevates the flavor profile to a whole new level. The red wine adds richness, while the mango chutney provides a delightful sweetness and tanginess that balances out the heat of the chillies and spices. This recipe is a flavour explosion that’s sure to become a family favourite!

casserole with chilli con carne

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

How To Make Mary Berry Chilli Con Carne?

  1. Preheat the oven to 180°C (160°C fan / 350°F / Gas Mark 4).
  2. Heat oil in a deep, non-stick frying pan or casserole.
  3. 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.
  4. 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.
  5. 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.
  6. Blend in red wine, chopped tomatoes, and tomato puree.
  7. Stir as you bring the mixture to a boil.
  8. Season with salt and freshly ground black pepper.
  9. Transfer it to the preheated oven covering the lid. Let it cook for about an hour.
  10. 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.
  11. Serve and Enjoy.

Tips

  • 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.

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.

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 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.

Whether it’s a cosy family dinner or a casual gathering with friends, this Chilli con Carne is the heartwarming centrepiece that brings everyone together.

Storing Mary Berry chilli con carne

  1. Cool It Down: 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.
  2. Transfer & Label: Transfer the chilli into airtight containers or resealable plastic bags. Label containers with the date of preparation to track freshness.
  3. Refrigerate: Store in the refrigerator for up to 3-4 days. Place containers on a shelf, not the fridge door, for consistent temperature.
  4. Freezing (Optional): 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.

How To Reheat Chilli Con Carne?

On the Stovetop:

  1. Use a Saucepan: Transfer the desired amount of chilli con carne into a saucepan.
  2. Low to Medium Heat: Heat the chilli over low to medium heat, stirring occasionally to prevent sticking or burning.
  3. Cover with a Lid: Cover the saucepan with a lid to help retain moisture and heat evenly.
  4. Check Temperature: Continue heating until the chilli is piping hot throughout. It should reach at least 165°F (74°C) to ensure it’s safe to eat.
  5. Serve: Once the chilli is heated through, it’s ready to serve. Add your favourite toppings and enjoy!

In the Microwave:

  1. Transfer to a Microwave-Safe Dish: Place the desired amount of chilli con carne in a microwave-safe dish or bowl.
  2. Cover with a Microwave-Safe Lid or Microwave-Safe Plastic Wrap: Cover the dish loosely to allow steam to escape.
  3. Microwave in Intervals: Heat the chilli in 1-2 minute intervals on medium-high power (70-80%) to prevent overcooking. Stir between intervals to ensure even heating.
  4. Check Temperature: Use a food thermometer to check that the chilli has reached at least 165°F (74°C) at its thickest part.
  5. Serve: Once the chilli is uniformly heated and reaches the desired temperature, it’s ready to serve.

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chilli con carne

Mary Berry Chilli con Carne

Caroline Sciberras
Mary Berry's Chilli Con Carne is a delightful twist on the classic chili recipe! So, what makes Mary Berry's Chilli Con Carne different from a standard chili con carne? It's the ingenious combination of red wine and mango chutney, which elevate the flavor profile to a whole new level. The red wine adds richness, while the mango chutney provides a delightful sweetness and tanginess that balances out the heat of the chilies and spices.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Dinner
Cuisine Mexican
Servings 6
Calories 567.97 kcal

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
  • 1/2 - 1 tsp hot chilli powder depending on taste
  • 200 ml 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.
Keyword chilli con carne, ground beef, hot chilli powder, kidney beans, mango chutney, red wine

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