Easy Mary Berry Chilli Con Carne Recipe (Warming One-Pot Supper)

This Mary Berry chilli con carne is a warming one-pot supper, oven-baked until the beef is tender and the sauce is rich. Lean minced beef, kidney beans, tomatoes and warming spices are cooked slowly, with a spoonful of mango chutney to balance the acidity. It is easy, it feeds a crowd, and it is perfect served with rice, grated cheese and sour cream.

Why You Will Love Mary Berry Chilli Con Carne

This Mary Berry chilli con carne is loved because the oven does most of the work. Baking it low and slow means no burnt bottoms and no rushed flavours, and the beef turns soft while the sauce thickens. The mango chutney may sound unusual, but it softens the tomatoes and adds just enough sweetness to round out the spice. It also tastes even better the next day, so it is ideal for making ahead.

Ingredients for Mary Berry Chilli Con Carne

• 2 tablespoons olive oil
• 2 onions, chopped
• 1 green pepper, deseeded and chopped
• 2 garlic cloves, crushed
• 1 to 2 red chillies, deseeded and diced
• 800g lean minced beef
• 1 and 1/2 tablespoons paprika
• 1 and 1/2 tablespoons ground cumin
• 2 x 400g tins chopped tomatoes
• 2 tablespoons tomato puree
• 200ml beef stock
• 1 x 400g tin kidney beans, drained and rinsed
• 2 tablespoons mango chutney
• Salt and black pepper

To serve: rice, grated cheese, sour cream and guacamole, if you like.

Step-by-Step Guide to Making Chilli Con Carne

Step 1: Preheat the oven and soften the vegetables. Preheat the oven to 160C (140C fan / Gas 3). Heat the olive oil in a large ovenproof pan. Add the onions and green pepper and cook for 5 minutes until soft. Add the garlic and chillies and stir for 2 minutes.

Step 2: Brown the beef and toast the spices. Add the lean minced beef, break it up, and fry until evenly browned. Stir in the paprika and ground cumin and cook for 1 minute to toast the spices.

Step 3: Add tomatoes, beans and chutney. Add the chopped tomatoes, tomato puree and beef stock and stir to combine. Add the drained kidney beans and mango chutney. Season with salt and pepper.

Step 4: Bake until tender. Bring to a gentle boil, cover, and bake in the oven for 1 and 1/2 hours, stirring halfway if you remember. The beef should be tender and the sauce rich and thick.

Step 5: Serve hot. Taste and adjust the seasoning. Serve hot with rice, grated cheese, sour cream and guacamole, if you like.

Cook’s Secrets for a Perfect Chilli Con Carne

Do not rush browning the beef, as this is where much of the flavour comes from. Deseed the chillies if you want mild heat, and leave some seeds in if you want more kick. Toast the spices for a minute before adding liquid, as this deepens their flavour. Rinse the kidney beans well, so they do not leave a strange taste. If the sauce is too thick, add a splash of stock. If it is too thin, bake it uncovered for the last part of cooking.

Frequently Asked Questions

Can I make Mary Berry chilli con carne in advance? Yes. It tastes even better the next day. Cool it, keep it in the fridge for up to 3 days, and reheat gently.

Can I freeze chilli con carne? Yes. Freeze it for up to 3 months, without rice or toppings. Thaw completely and reheat until piping hot.

Can I make it vegetarian? Yes. Replace the beef with mixed beans and extra vegetables, and use vegetable stock. The mango chutney still works well.

What should I serve with chilli con carne? Rice is classic, with grated cheese, sour cream and guacamole. It also works well spooned onto jacket potatoes or nachos.

Conclusion: Enjoy Your Mary Berry Chilli Con Carne

This Mary Berry chilli con carne is rich, warming and wonderfully simple. Oven-baked with beef, beans, tomatoes and mango chutney, it is a supper the whole family will love. Serve it hot with rice and toppings, and enjoy.