Description
Mary Berry’s Chilli Con Carne is her take on the traditional Mexican-inspired dish that combines minced beef with kidney beans, tomatoes, and a blend of spices. Her version strikes a balance between robust flavors and mild heat, making it family-friendly while still delivering the comforting taste that makes chilli con carne a favorite around the world.
- Minced beef (500g): The base of the dish, provides a rich, savory flavor.
- Kidney beans (1 can, drained and rinsed): Adds texture and protein.
- Chopped tomatoes (1 can): Forms the base of the sauce.
- Onion (1 large, finely chopped): Adds sweetness and depth to the dish.
- Garlic cloves (2, minced): Enhances the overall flavor with a subtle kick.
- Red bell pepper (1, chopped): Adds sweetness and color.
- Chilli powder (1 tablespoon): For a mild, warming heat.
- Ground cumin (1 teaspoon): Adds earthy, warming spice to the dish.
- Ground coriander (1 teaspoon): For a hint of citrusy spice.
- Tomato purée (2 tablespoons): Concentrates the tomato flavor and thickens the sauce.
- Beef stock (250ml): Adds richness and depth to the sauce.
- Olive oil (2 tablespoons): For sautéing the vegetables and beef.
- Salt and pepper (to taste): Essential for seasoning.
Step 1: Sauté the onions and garlic
- Heat the olive oil in a large frying pan or casserole dish over medium heat.
- Add the chopped onion and sauté for 5 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Brown the beef
- Add the minced beef to the pan and cook for 8-10 minutes, stirring occasionally, until the beef is browned all over.
- Season with salt and pepper.
Step 3: Add the spices and vegetables
- Stir in the chilli powder, ground cumin, and ground coriander, cooking for 1-2 minutes to release their flavors.
- Add the chopped red pepper and cook for another 3 minutes until softened.
Step 4: Add the tomatoes and stock
- Stir in the chopped tomatoes and tomato purée.
- Pour in the beef stock, stirring well to combine all the ingredients.
Step 5: Simmer the chilli
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally.
- This allows the flavors to develop and the sauce to thicken.
Step 6: Add the kidney beans
- After the chilli has simmered, stir in the kidney beans and cook for a further 5-10 minutes until the beans are heated through.
Step 7: Adjust seasoning and serve
- Taste the chilli and adjust the seasoning with salt and pepper if needed.
- Serve hot with rice, tortilla chips, or over a baked potato.
