Name: Mary Berry Chilli Con Carne Recipe
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Ingredients: 500g beef mince, 20% fat; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 1 red pepper, deseeded and diced; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp mild chilli powder; half tsp hot chilli powder; half tsp dried oregano; 1 tbsp tomato puree; 400g tin chopped tomatoes; 150ml beef stock; 400g tin kidney beans, drained and rinsed; 1 tsp Worcestershire sauce; salt and freshly ground black pepper, to season; cooked long-grain rice, to serve; soured cream, to serve; grated mature Cheddar, to serve; fresh coriander leaves, to serve; lime wedges, to serve

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This chilli con carne is a deep, richly coloured dish with slow-cooked beef that breaks down into tender, sauce-coated pieces, sitting in a smoky, gently spiced tomato base with soft kidney beans throughout. The flavour is rounded and full-bodied, with warmth that builds gradually rather than sharp heat upfront.

What makes this version stand out is its straightforward method and reliable results. There is no complicated technique involved, and the ingredients are ones most kitchens already have. It suits a midweek supper just as easily as a casual dinner with friends. From start to finish, it is ready in around 1 hour 30 minutes.

Ingredients

For the chilli

500g beef mince, 20% fat
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 red pepper, deseeded and diced
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp mild chilli powder
half tsp hot chilli powder
half tsp dried oregano
1 tbsp tomato puree
400g tin chopped tomatoes
150ml beef stock
400g tin kidney beans, drained and rinsed
1 tsp Worcestershire sauce
salt and freshly ground black pepper, to season

To serve

cooked long-grain rice
soured cream
grated mature Cheddar
fresh coriander leaves
lime wedges

How to Make Mary Berry Chilli Con Carne Recipe

Prepare the base vegetables: Heat the olive oil in a large, heavy-based saucepan or casserole dish over a medium heat. Add the chopped onion and red pepper and cook for 8 to 10 minutes, stirring occasionally, until they are soft and the onion is translucent. Add the garlic and cook for a further 1 minute.
Brown the mince: Increase the heat to medium-high and add the beef mince. Break it up with a wooden spoon and cook for 6 to 8 minutes, stirring regularly, until the meat is browned all over with no pink remaining. Browning the mince properly at this stage builds a deeper, more savoury base for the sauce.
Add the spices: Reduce the heat back to medium. Stir in the ground cumin, smoked paprika, mild and hot chilli powders, and dried oregano. Cook for 1 to 2 minutes, stirring constantly, so the spices toast in the residual fat and release their fragrance before any liquid is added.
Stir in the tomato puree: Add the tomato puree directly to the pan and stir it through the spiced mince mixture. Cook for 1 minute so the puree darkens slightly and its raw edge cooks off.
Build the sauce: Pour in the chopped tomatoes, beef stock, and Worcestershire sauce. Stir well to combine everything evenly. Bring the mixture to a gentle simmer, then reduce the heat to low.
Simmer slowly: Leave the chilli to cook uncovered on a low heat for 35 to 40 minutes, stirring every 10 minutes or so. By the end, the sauce should be thickened and glossy rather than watery, and the fat from the mince will begin to rise to the surface. Slow simmering without a lid allows the liquid to reduce and the flavours to concentrate properly.
Add the kidney beans: Stir in the drained and rinsed kidney beans and cook for a further 10 minutes until the beans are warmed through and have absorbed some of the surrounding sauce.
Season and finish: Taste the chilli and adjust the seasoning with salt and black pepper as needed. If the heat level feels too mild, a small pinch of extra hot chilli powder can be stirred in at this point.

Tips for the Best Mary Berry Chilli Con Carne Recipe

Why does my chilli taste flat even after long cooking?

The most common reason is under-seasoning at the end, or spices that were not toasted before the liquid was added. Always cook the spices in the dry fat for at least 1 to 2 minutes before adding tomatoes, and always taste and season again just before serving.

Why is my chilli sauce too thin and watery?

This usually means the heat was too high early on, causing the liquid to evaporate unevenly, or the chilli was cooked with a lid on, trapping steam. Simmer uncovered on a low heat for the full time, and if the sauce is still loose at the end, increase the heat for a final 5 minutes to reduce it further.

Why does the mince turn grey instead of browning properly?

Grey mince means the pan was not hot enough, or too much mince was added at once, causing it to steam rather than sear. Make sure the heat is medium-high before adding the meat, and if needed, cook it in two batches so there is enough space in the pan for browning to happen.

How do I stop my chilli from burning on the bottom of the pan?

Use a heavy-based saucepan or casserole dish, which distributes heat more evenly than thin pans. Keep the heat on low once the simmering stage begins, and stir every 10 minutes, scraping across the base of the pan each time to prevent any sticking.

Why are the kidney beans still firm after cooking?

Tinned kidney beans are fully cooked and only need 10 minutes in the hot sauce to warm through and soften slightly. If they remain firm, the sauce itself may not have been hot enough during that final stage. Ensure the chilli is gently bubbling, not just sitting warm, when the beans are added.

Serving Suggestions

Spoon over a bed of fluffy long-grain rice and add a dollop of cold soured cream directly on top to balance the spice.
Serve inside warm jacket potatoes with a generous handful of grated mature Cheddar melted over the filling.
Ladle into bowls alongside warm, soft flour tortillas for scooping, with lime wedges on the side for squeezing over.
Pile into toasted bread rolls for a satisfying chilli dog-style supper, finished with sliced jalapeños and a drizzle of hot sauce.
Scatter torn fresh coriander leaves and a few thinly sliced spring onions over each portion just before serving for a fresh, herby contrast.

Storage

Room Temperature

Once cooled to room temperature, transfer the chilli to an airtight container and keep it at room temperature for no more than 2 hours before refrigerating.

Refrigerator

Store the cooled chilli in a sealed airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a saucepan over a medium heat, adding a small splash of water or stock if the sauce has thickened too much in the fridge.

Freezing

Portion the cooled chilli into freezer-safe containers or zip-lock bags and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating in a saucepan over a medium-low heat until piping hot throughout.

Nutrition

Calories: 390 kcal
Carbohydrates: 22g
Protein: 30g
Fat: 20g
Saturated Fat: 7g
Sodium: 520mg

Nutrition values are estimates only and may vary depending on the specific ingredients and brands used, as well as the serving size.

FAQs

Can I use beef chunks instead of mince in this chilli con carne?

Yes, diced braising steak works well and gives a more textured, hearty result. Cut the beef into small 1.5cm cubes and brown in batches before following the same method, but extend the simmering time to around 1 hour 30 minutes so the meat becomes tender.

Can I make this chilli con carne ahead of time?

This chilli actually improves when made a day ahead, as the spices deepen and the sauce thickens further overnight. Cook it fully, cool quickly, and refrigerate in a sealed container. Reheat gently on the hob, stirring well, and taste to adjust seasoning before serving.

Can I use dried kidney beans instead of tinned?

Dried kidney beans can be used, but they must be soaked overnight and boiled rapidly for at least 10 minutes before being added to the chilli, as raw kidney beans contain a toxin that is only destroyed by high heat. Using tinned beans is the simpler and safer option for most home cooks.

Can I make this chilli con carne in a slow cooker?

Yes, once the mince is browned and the spices are toasted on the hob, transfer everything to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the kidney beans in the final hour of cooking.

Is this chilli recipe suitable for children?

It can be made child-friendly by leaving out the hot chilli powder entirely and reducing the mild chilli powder to half a teaspoon. The smoked paprika and cumin still give plenty of flavour without the heat, making it suitable for younger eaters.

Conclusion

This Mary Berry chilli con carne recipe delivers a thick, smoky, deeply flavoured sauce with tender mince and soft kidney beans, all built from everyday ingredients with a straightforward method. The recipe serves 4 generously, making it a practical choice for a family supper or a relaxed gathering. The key steps, toasting the spices, browning the mince properly, and simmering uncovered, each play a clear role in the final depth of flavour.

Whether served over rice, tucked into jacket potatoes, or scooped up with warm tortillas, this is a dish that holds its own across seasons and occasions. If you try it, share how it went in the comments below, and feel free to pass the recipe on to anyone who could use a reliable midweek dinner. If you enjoyed this, you might also like Mary Berry Salmon Tray Bake Recipe.