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Mary Berry Chilli Con Carne

Mary Berry Chilli Con Carne
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Chilli Con Carne, meaning “chilli with meat,” is a Mexican-inspired classic that’s been embraced worldwide. Mary Berry’s version focuses on robust flavour without being overpowering — a balanced mix of minced beef, tomatoes, kidney beans, and spices cooked gently until tender.

Ingredients

Scale

  • 1 tbsp olive oil

  • 1 large onion, finely chopped

  • 2 garlic cloves, crushed

  • 500 g lean minced beef

  • 1 red pepper, diced

  • 2 tsp ground cumin

  • 2 tsp smoked paprika

  • 1 tsp chilli powder (adjust to taste)

  • 2 tbsp tomato purée

  • 400 g tinned chopped tomatoes

  • 300 ml beef stock

  • 400 g tinned red kidney beans, drained and rinsed

  • 1 tsp dried oregano

  • Salt and freshly ground black pepper, to taste

  • Fresh coriander and lime wedges, for serving

Instructions

Step 1: Sauté the base

Heat the olive oil in a large pan over medium heat. Add the onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.

Step 2: Brown the beef

Add the minced beef to the pan, breaking it up with a spoon. Cook until browned all over, draining any excess fat if necessary.

Step 3: Add the spices

Stir in the cumin, paprika, chilli powder, and oregano. Cook for 1 minute to release the flavours.

Step 4: Build the sauce

Add the tomato purée, chopped tomatoes, and beef stock. Stir well and bring to a gentle simmer.

Step 5: Add vegetables and beans

Stir in the diced red pepper and kidney beans. Reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened.

Step 6: Adjust and serve

Taste and season with salt and pepper. Serve hot, topped with fresh coriander and lime wedges.

Find it online: https://maryberrycooks.co.uk/mary-berry-chilli-con-carne/