Mary Berry Recipes
Hearty Chilli Con Carne
A wonderfully comforting and flavourful chilli con carne that's perfect for a cosy evening in. This recipe is straightforward, yielding a rich, hearty dish that the whole family will adore.
Why You'll Love This Recipe
- Achieves a superb depth of flavour through slow simmering, allowing the spices and beef to truly meld.
- Uses readily available ingredients, making it wonderfully straightforward for any home cook.
- A versatile dish that can be adjusted to your preferred level of spice and served in countless delightful ways.
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 750g lean beef mince
- 2 tbsp chilli powder (or to taste)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Pinch of cayenne pepper (optional, for extra heat)
- 400g can chopped tomatoes
- 400g can kidney beans, drained and rinsed
- 500ml beef stock
- 1 tbsp tomato purée
- 1 square (20g) dark chocolate (70% cocoa solids), grated (my secret ingredient for richness!)
- Salt and freshly ground black pepper to taste
- Fresh coriander, chopped, for serving
- Sour cream, for serving
- Grated cheddar cheese, for serving
Equipment Needed
Large heavy-bottomed saucepan or casserole dish • Wooden spoon • Chopping board and knife • Garlic press (optional) • Grater (for chocolate and cheese) • Measuring spoons
Step-by-Step Instructions
- Begin by heating the olive oil in a large, heavy-bottomed saucepan or casserole dish over a medium heat. Add the finely chopped onion and cook gently for about 5-7 minutes until it's softened and translucent, but not browned. This gentle start is key to building a wonderful flavour base.
- Stir in the crushed garlic and cook for another minute until fragrant. Be careful not to let the garlic burn, as this can turn bitter.
- Add the beef mince to the pan. Break it up with a wooden spoon and brown it thoroughly on all sides. This step is important for developing a rich, meaty flavour. Once browned, drain off any excess fat from the pan, if necessary.
- Now it’s time for our wonderful spices! Stir in the chilli powder, ground cumin, dried oregano, and smoked paprika. If you enjoy a little extra kick, add a pinch of cayenne pepper here too. Cook for another minute, stirring constantly, to toast the spices and release their aromas.
- Pour in the chopped tomatoes, beef stock, and stir in the tomato purée. Add the drained and rinsed kidney beans. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pan, and let your chilli gently simmer for at least 1 hour, or even 1 hour 30 minutes. The longer it simmers, the more the flavours will deepen and the beef will become wonderfully tender. Stir occasionally to prevent sticking.
- Just before serving, stir in that little square of grated dark chocolate. It might sound unusual, but trust me, it adds an incredible depth and richness, balancing the acidity of the tomatoes beautifully without making the chilli taste sweet.
- Season generously with salt and freshly ground black pepper to your taste. Have a little taste and adjust any seasonings as needed. If you feel it needs a little more spice, now is the time to add it.
- Serve your glorious chilli con carne piping hot, garnished with a sprinkle of fresh coriander, a dollop of cooling sour cream, and a generous grating of mature cheddar cheese. It’s simply irresistible!
How to Store \u0026 Reheat
Once cooled completely, your chilli con carne can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavours have more time to mingle! To reheat, simply warm gently in a saucepan over a low heat, stirring occasionally, until piping hot throughout. You may need to add a splash of water or stock if it has thickened too much. This chilli also freezes beautifully; portion it into freezer-safe containers and it will keep well for up to 3 months. Thaw overnight in the fridge before reheating as above.
Mary's Secrets to Success
My dears, for a truly exceptional chilli, don't rush the simmering! The longer those wonderful flavours have to meld and deepen, the more magnificent your end result will be. And that little square of dark chocolate, it's my secret to adding a wonderful richness and complexity that will have everyone asking for your recipe. Always taste and adjust your seasoning at the end; it's the mark of a confident cook! A beautifully browned mince is also absolutely essential for that deep, savoury foundation.
Frequently Asked Questions
How can I make my chilli less watery and more thick?
Ah, a common query! The key is often simply more simmering time with the lid off for the last 20-30 minutes, allowing the liquid to reduce naturally. You could also stir in a tablespoon of cornflour mixed with a little cold water right at the end, bringing it to a simmer to thicken. Or, for a truly rich texture, blend a small portion of the chilli (about a cup) and stir it back in.
Can I prepare this chilli in a slow cooker?
Absolutely, it's wonderfully suited for a slow cooker! Brown your mince and onions in a pan first as per the instructions, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. You'll still want to add the dark chocolate and final seasoning towards the end of the cooking time.
What's the best way to add more heat without overpowering the flavour?
For a gentle increase in warmth, a little extra pinch of cayenne pepper or a fresh red chilli, finely chopped and added with the garlic, works wonders. For a more intense heat, a dash of Tabasco or a few drops of your favourite hot sauce stirred in at the end can give it that lovely kick, allowing you to adjust it precisely to your liking.
My chilli tastes a bit bland. What can I do?
A good chilli should sing with flavour! Ensure you've browned your mince thoroughly – this is crucial. Don't be shy with the spices; sometimes a little extra chilli powder, cumin, or smoked paprika can elevate it. And do remember to season generously with salt and freshly ground black pepper right at the end. A splash of red wine vinegar or lime juice can also brighten the flavours beautifully.
Can I use ground turkey or chicken instead of beef mince?
You certainly can, my dear! Ground turkey or chicken will make for a lighter chilli. Just be mindful that they tend to be leaner, so you might need a little extra olive oil when browning to prevent sticking, and they won't release as much fat. The cooking times will remain similar, but the overall flavour profile will be a little different, perhaps a touch milder.
