Mary Berry Chilli con Carne Recipe Classic

Mary Berry’s chilli con carne recipe is a comforting one-pot beef dinner packed with tender mince, sweet peppers and warming spices. The rich tomato and kidney bean sauce simmers until thick and deeply flavoured, making this an easy weeknight favourite or crowd-pleasing supper. Serve with steamed rice, soured cream and a sprinkle of fresh coriander.

Nutri-Score C (estimated from the ingredients): The beef mince contributes moderate saturated fat and the stock cube adds sodium, but the kidney beans, tomatoes and peppers provide good fibre, protein and vitamins. A well-balanced comfort food dinner when served with steamed rice and a side of greens.

How the Timings Work

• Prep (10 minutes): Chop the onion, garlic and peppers while your large saucepan heats on the hob.
• Brown and toast (10 minutes): Soften the vegetables, toast the spices until fragrant, then brown the beef mince until no pink remains.
• Build the sauce (5 minutes): Tip in the tomatoes, drained beans, stock cube and tomato purée, and stir to combine.
• Simmer (20-40 minutes): Leave the chilli uncovered on a low heat, stirring occasionally, while you cook rice or warm tortilla chips.
• Finish (2 minutes): Season to taste, stir in the dark chocolate if using, and ladle into bowls with your chosen toppings.

Method

Prep the vegetables (10 minutes)

1. Chop the aromatics. Dice 1 large onion, chop 2 garlic cloves, and deseed and chop 1 red pepper and 1 green pepper on a chopping board using a sharp kitchen knife. Keep the pieces roughly even so they cook at the same rate.

Brown the beef and toast the spices (10 minutes)

2. Warm the oil. Heat 2 tbsp olive oil in a large saucepan (about 24cm/4 litre) over a medium heat until it shimmers.
3. Soften the vegetables. Add the chopped onion and cook for 3-4 minutes until soft and translucent, then add the garlic and both peppers and cook for 2-3 minutes more until they just start to soften – you’ll smell the garlic turning sweet.
4. Toast the spices. Measure 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika and ½ tsp cayenne pepper using measuring spoons, then stir them into the vegetables with a wooden spoon. Cook for 1 minute until the spices smell warm and fragrant – toasting unlocks their aromatic oils and deepens the flavour.
5. Brown the mince. Add 500g beef mince and cook for 5-6 minutes, breaking up any clumps with the spoon, until the meat is browned throughout with no pink remaining. The mince should reach a safe internal temperature of 71°C and look evenly dark golden.

Build the sauce (5 minutes)

6. Add the liquids and beans. Open the 400g can of chopped tomatoes and the 400g can of red kidney beans with a can opener, drain and rinse the beans, then tip both into the pan. Crumble in 1 beef stock cube, stir in 2 tbsp tomato purée, and pour in 150ml red wine and 2 tbsp Worcestershire sauce if using. Stir everything to combine well.

Simmer and thicken (20-40 minutes)

7. Reduce and simmer. Turn the heat down to low and simmer the chilli uncovered for 20-40 minutes, stirring occasionally with the wooden spoon, until the sauce is thick, glossy and coats the back of the spoon. You’ll see the liquid reduce and the colour deepen to a rich, dark red. If you like a deeper, more complex flavour, stir in 25g chopped dark chocolate during the last 5 minutes – it melts in and adds a subtle bitterness that rounds out the spices.

Season and serve (2 minutes)

8. Taste and adjust. Season with salt and freshly ground black pepper to your liking. Ladle the chilli con carne into warm bowls and serve with steamed rice, soured cream, guacamole, tortilla chips or a sprinkle of fresh coriander.

Techniques for Success

1. Brown the beef mince properly

• Failure if done wrong: The mince steams instead of searing, leaving the chilli pale, watery and lacking depth of flavour.
• Step-by-step checks:
  • Make sure the oil is shimmering before you add the mince.
  • Add the mince in one layer and resist the urge to stir for the first 2 minutes.
  • Break up clumps only once the underside has turned dark golden.
  • Continue cooking until no pink remains and the internal temperature reaches 71°C.
• Visual and physical signs of success: The mince looks evenly dark golden-brown with slightly crispy edges, and the fat has rendered into the oil.
• Finished result profile: Rich, savoury, deeply caramelised beef flavour throughout the chilli.

2. Toast the spices in the oil

• Failure if done wrong: The spices taste raw, dusty and flat, or they burn and turn bitter if the heat is too high.
• Step-by-step checks:
  • Add the ground cumin, coriander, smoked paprika and cayenne to the softened vegetables, not to dry pan.
  • Keep the heat on medium and stir constantly with the wooden spoon.
  • Toast for no more than 1 minute – you’ll smell the aromas bloom quickly.
  • Add the mince immediately to stop the spices from burning.
• Visual and physical signs of success: The spices darken slightly and release a warm, fragrant cloud of aroma that fills the kitchen.
• Finished result profile: A warm, layered spice base with smoky, earthy and gently hot notes.

3. Simmer to the right consistency

• Failure if done wrong: The sauce stays thin and watery, or it catches on the bottom and scorches if you forget to stir.
• Step-by-step checks:
  • Keep the heat on low so the chilli barely bubbles.
  • Leave the lid off so the liquid can evaporate and the sauce can reduce.
  • Stir every 5-10 minutes, scraping the bottom of the pan with the wooden spoon.
  • Check from 20 minutes – drag the spoon across the base and look for a clear line that holds for a second before filling back in.
• Visual and physical signs of success: The sauce is thick, glossy and dark red, and it coats the back of the spoon without running off.
• Finished result profile: A rich, clinging sauce that holds the mince and beans together in every spoonful.

Tips and Swaps

• Get ahead: Make the chilli up to 2 days in advance and reheat gently on the hob or in the microwave, adding a splash of water or stock if the sauce thickens too much. The flavour actually improves overnight as the spices meld.
• Swaps: Use turkey mince for a leaner version, swap the kidney beans for black beans or cannellini, and replace the red wine with extra beef stock for a non-alcoholic chilli.
• Vegetarians: Replace the beef mince with 400g chopped chestnut mushrooms or 150g textured vegetable protein rehydrated in stock, and use a vegetable stock cube instead of beef.
• Leftovers: Cool completely, store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Defrost overnight in the fridge and reheat to a minimum of 75°C, stirring often.
• Heat control: Start with ¼ tsp cayenne and taste before adding more. You can always stir in a pinch of extra cayenne or a finely chopped fresh chilli at the end, but you can’t take it out.
• Dark chocolate: Stir in 25g chopped dark chocolate (70% cocoa or higher) during the last 5 minutes for a subtle, rounded bitterness that deepens the sauce without making it taste sweet.

Wine Pairing with Chilli con Carne

Here are some great specifics that pair beautifully with Chilli con Carne:

Tesco Finest Zinfandel – Tesco, approx, £10
Blackberry, dark plum, vanilla — lush, jammy, soft spice, smooth finish

Tesco Finest Shiraz, Australia – Tesco, approx £10 (with Clubcard)
Juicy berry flavours and soft tannins balance the heat and complement the tomato-rich sauce.

Taste the Difference Malbec, Argentina – Sainsbury’s, approx £8.50
Plush dark fruit with a peppery edge pairs beautifully with the warmth and meatiness of the dish.

* Prices checked October 2026 and may vary. The alternatives are our suggestions, not necessarily wines recommended by Helen McGinn.