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Mary Berry Chilli Con Carne 

Mary Berry Chilli Con Carne 
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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.

Ingredients

  • 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.

Instructions

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.

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