Mary Berry Chilli With Mango Chutney
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
- 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.