Mary Berry Chilli Con Carne Recipe

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Mary Berry Chilli Con Carne is a hearty, richly flavoured family meal made with minced beef, tomatoes, beans, and gentle warming spices. The texture is thick and comforting, with tender meat and a glossy sauce that coats every spoonful beautifully. It is an easy recipe that suits beginners and busy cooks alike. From start to finish, it takes around 1 hour, making it ideal for a satisfying midweek supper.

Ingredients

For the Chilli

1 tbsp sunflower oil
1 large onion, finely chopped
2 garlic cloves, crushed
500g minced beef
1 red pepper, diced
2 tbsp tomato purée
1 tsp ground cumin
1 tsp paprika
½ tsp chilli powder
400g tin chopped tomatoes
200ml beef stock
400g tin kidney beans, drained
Salt and black pepper

To Serve

Steamed rice
Soured cream
Fresh coriander
Grated cheese

How to Make Mary Berry Chilli Con Carne Recipe

Prepare the hob: Place a large deep frying pan or casserole pan over medium heat. Add the oil and allow it to warm through.
Cook the onion: Add the chopped onion and cook for 5 minutes, stirring often, until soft and lightly golden.
Add garlic and pepper: Stir in the crushed garlic and diced red pepper. Cook for 2 minutes until fragrant.
Brown the beef: Add the minced beef and cook until fully browned, breaking up any lumps with a spoon.
Add flavourings: Stir in the tomato purée, cumin, paprika and chilli powder. Cook for 1 minute.
Make the sauce: Pour in the chopped tomatoes and beef stock. Stir well and bring to a gentle simmer.
Slow cook: Simmer uncovered for 30 minutes, stirring now and then, until thick and rich.
Add beans: Stir in the drained kidney beans and cook for a further 10 minutes.
Finish and serve: Season with salt and pepper, then spoon into bowls and serve hot with rice or your favourite sides.

Tips

How do I make the chilli thicker?

Simmer uncovered for a little longer so excess liquid reduces naturally.

How can I make it spicier?

Add extra chilli powder, fresh chilli, or a pinch of cayenne pepper.

Why does chilli taste better the next day?

The flavours continue to develop as it rests, giving a richer taste when reheated.

Can I use turkey mince instead?

Yes, turkey mince works well for a lighter version.

Serving Suggestions

Serve over fluffy steamed rice
Spoon onto baked potatoes
Use as a topping for nachos
Serve with crusty bread
Add guacamole and soured cream

Storage

Room Temperature

Leave out for no longer than 2 hours before chilling.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

Calories: 420 kcal
Carbohydrates: 22g
Protein: 32g
Fat: 22g
Saturated Fat: 8g
Sodium: 640mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make chilli con carne ahead of time?

Yes, it can be made a day ahead and reheated gently. The flavour often improves overnight.

Can I make this in a slow cooker?

Yes. Brown the meat first, then cook on low for 6 to 8 hours.

What beans can I use instead of kidney beans?

Black beans or pinto beans are both good alternatives.

Can I make it vegetarian?

Yes, replace the beef with lentils or extra beans and use vegetable stock.