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 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.
Notes
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.