Description
Mary Berry’s chilli con carne delivers robust flavors from classic British culinary expertise. Hearty beef, aromatic spices, and rich tomato sauce create a comforting meal that welcomes you to savor each delicious spoonful.
Ingredients
Scale
Main Ingredients:
- 500 grams (1.1 pounds) lean minced beef
- 410 grams (14.5 ounces) can of red kidney beans
- 400 grams (14 ounces) can of chopped tomatoes
Vegetables and Aromatics:
- 1 large onion
- 1 red pepper
- 2 garlic cloves
- 1 tablespoon oil
Seasonings and Garnishes:
- 1 beef stock cube
- 2 tablespoons tomato purée
- 1 heaped teaspoon hot chili powder (or 1 level tablespoon if only mild)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried marjoram
- 1 teaspoon sugar
- Plain boiled long-grain rice, to serve
- Soured cream, to serve
Instructions
- Prepare your culinary workspace by gathering all ingredients and kitchen tools, ensuring a clean and organized cooking environment.
- Meticulously dice the onion, red bell pepper, and mince the garlic cloves into uniform, small pieces to promote even cooking and flavor distribution.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat (375°F/190°C), allowing the oil to shimmer but not smoke.
- Gently sauté the chopped onions until they become translucent and soft, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Introduce minced garlic and diced red bell pepper to the pan, stirring continuously to release their aromatic essential oils and prevent scorching.
- Sprinkle in the selected spices, allowing them to bloom and intensify their flavors for approximately 30-45 seconds.
- Add ground beef to the skillet, breaking it into small crumbles using a wooden spoon or spatula, and cook until the meat transforms from pink to a rich, uniform brown color.
- Pour in beef stock (16 fluid ounces/473 milliliters), diced tomatoes, marjoram, sugar (or dark chocolate), and tomato purée, stirring to combine all ingredients thoroughly.
- Reduce heat to low, cover the skillet, and allow the mixture to simmer gently for 18-22 minutes, stirring occasionally to prevent sticking.
- Incorporate kidney beans, stirring carefully to distribute them evenly throughout the sauce, and continue cooking for an additional 8-12 minutes.
- Taste the chili and adjust seasoning with salt, pepper, or additional spices according to your preference.
- Remove from heat and let the chili rest for 5-7 minutes, allowing flavors to meld and sauce to slightly thicken.
- Serve hot over steamed rice, garnishing with a generous dollop of sour cream and optional fresh herbs for added complexity.
Notes
- Freeze individual portions for effortless future meals bursting with homemade flavor.
- Resting allows complex spices to mingle and deepen, transforming good chilli into extraordinary comfort food.
- Optional garnishes like fresh cilantro, zingy green onions, or melty cheese dramatically upgrade your dining experience.
- Ground beef with slightly higher fat content ensures juicier, more luxurious texture and richer taste.
- Slowly caramelizing onions creates a sweet, robust foundation that elevates the entire chilli’s flavor profile.
- A whisper of sugar or dark chocolate magically balances tomato acidity, adding unexpected depth to every bite.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Simmering
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg