Mary Berry Chilli Con Carne Recipe (best in the world)

Today’s most requested Mary Berry Chilli Con Carne Recipe is the sort of meal I make when I want something warm, filling and easy without spending all evening in the kitchen.

This chilli con carne has tender beef mince, kidney beans, chopped tomatoes and a gentle mix of cumin, paprika and chilli powder.

Chilli con carne is a much-loved dish in Britain, even though its roots are linked to Tex-Mex cooking rather than traditional British food.

I like this classic version because it uses simple cupboard ingredients and still gives you a rich, tasty bowl of chilli.

The kidney beans add a nice bite, while the beef and tomatoes make a thick sauce that works so well with rice.

I have made this recipe more than once, and I find it tastes even better after sitting for a little while.

You can keep the chilli mild or add more chilli powder if you like a bit of heat.

If you want an easy beef chilli for a weekday meal, give this one a try.

How To Choose Beef and Beans for This Recipe

I use beef mince and kidney beans for this chilli because the two work so well together.

I prefer mince with enough fat to keep the beef juicy, but not so much that the pan becomes greasy.

A standard supermarket beef mince works perfectly.

For kidney beans, I normally use tinned beans as they save a lot of time. I rinse them well before adding them to the pan.

It takes away the liquid from the tin and gives the beans a cleaner taste.

I have tried this with cheaper and premium brands, and honestly, both can work well. Just choose beans that stay firm rather than turning mushy.

Is There a Difference Between Chilli Con Carne and Chilli

Chilli con carne always contains beef mince, beans and tomatoes together, while plain chilli can mean almost any dish built around chilli peppers, with or without meat.

I keep this distinction in mind whenever I’m cooking for guests who ask for “just chilli”, since they sometimes expect something without meat at all.

For the tomatoes, tinned chopped tomatoes work far better than fresh ones here, because they break down quickly and give you a thick, glossy sauce within half an hour.

I’ve tried passata too, and while it’s smoother, it lacks the little chunks that make each spoonful interesting.

A good, well ripened tin of chopped tomatoes, ideally an Italian brand like Napolina, gives you the most reliable result every single time.

Perfect For

Rushed weeknights — one pan, thirty minutes of simmering, and dinner sorts itself out.

Batch cooking Sundays — it freezes well, so double the amount and thank yourself later.

Feeding fussy eaters — mild spice levels mean you can turn the heat up or down for different tastes.

Budget-friendly weeks — mince, tinned beans and tinned tomatoes stretch a long way for the price.

Cosy nights in — a big bowl with rice and sour cream beats a takeaway on a wet Tuesday.

Meal prep lunches — it reheats brilliantly and tastes even better the next day.

Mary Berry Chilli Con Carne Ingredients You’ll Need

500 g Beef Mince – Beef mince gives this chilli its rich, meaty base and makes the sauce nice and filling. I usually pick a regular beef mince rather than the very lean kind. Tesco, Sainsbury’s, Morrisons and Aldi all have good everyday options.

1 Medium Onion, Finely Chopped – A medium brown onion adds sweetness and gives the chilli a good starting flavour. Chop it fairly small so it softens nicely into the sauce. I use an ordinary brown onion from the supermarket, nothing fancy is needed here.

2 Garlic Cloves, Finely Chopped – Fresh garlic adds a warm, savoury taste that works beautifully with the beef and spices. I prefer using fresh cloves as the flavour is stronger and cleaner. Chop them finely so they soften without leaving big pieces in the chilli.

1 tbsp Vegetable Oil – Vegetable oil is used to soften the onion and garlic before the mince goes in. It has a mild taste, so it does not take away from the chilli. Rapeseed oil is also a good choice if that is what you have.

1 tsp Ground Cumin – Ground cumin gives the chilli a warm, earthy flavour and works especially well with beef. One teaspoon is enough to add flavour without making it too strong. I keep a small jar in my spice cupboard for dishes like this.

1 tsp Paprika – Paprika adds gentle warmth, colour and a slightly sweet pepper flavour to the sauce. Regular paprika is all you need for this recipe. I normally use supermarket own-brand paprika, though brands such as Schwartz are easy to find in UK shops.

1–2 tsp Mild or Hot Chilli Powder – Chilli powder brings the heat, so the amount is really down to your taste. I start with one teaspoon for a milder chilli, then add more if needed. Schwartz, Bart and supermarket own-brand chilli powders are easy options in Britain.

400 g Tin Chopped Tomatoes – Chopped tomatoes form the main part of the chilli sauce and help everything cook together. I like using a good-quality tin with plenty of tomato flavour. Napolina, Mutti and Cirio are good choices, but supermarket own-brand tomatoes work too.

400 g Tin Kidney Beans, Drained and Rinsed – Kidney beans add a lovely soft bite and make the chilli more filling. I use tinned beans because they save time and are ready to add. Drain and rinse them well first. Most UK supermarkets sell perfectly good own-brand kidney beans.

½ tsp Salt, or to Taste – Salt helps bring out the flavour of the beef, tomatoes and spices. I add a little first and taste the chilli near the end before adding more. You can use ordinary table salt, sea salt or whatever you normally keep at home.

¼ tsp Freshly Ground Black Pepper, or to Taste – Freshly ground black pepper adds a little warmth without making the chilli hot. I prefer grinding it straight into the pan, but ready-ground pepper is perfectly fine too. Start with a small amount and adjust after tasting the sauce.

2 tbsp Fresh Coriander or Parsley, Finely Chopped – Fresh coriander gives the chilli a bright, fresh finish, while parsley has a gentler flavour. I often use coriander, but parsley is just as good if you prefer it. Keep a little aside to sprinkle over each serving.

How To Make Mary Berry Chilli Con Carne at Home

Step 01 – Prepare the Onion and Garlic

Finely chop the onion and garlic. Drain and rinse the kidney beans thoroughly, then set them aside. Keep the chopped tomatoes ready so everything can be added easily once the mince is browned.

Step 02 – Soften the Onion and Garlic

Heat 1 tablespoon of vegetable oil in a large, deep frying pan or saucepan over a medium heat. Add the chopped onion and garlic and cook gently for about 5 minutes, stirring regularly, until the onion has softened and started to turn lightly golden. Avoid browning the garlic too heavily.

Step 03 – Brown the Beef Mince

Add the beef mince to the pan. Increase the heat slightly and cook for several minutes, breaking the mince apart with a wooden spoon or spatula as it cooks. Continue until the beef is browned throughout and there are no large pieces remaining.

Step 04 – Add the Spices

Add the ground cumin, paprika and chilli powder to the browned beef. Stir thoroughly so the spices coat the meat and onion mixture evenly. Cook for about 1 minute, stirring continuously, allowing the spices to release their warmth and aroma without burning.

Step 05 – Add the Kidney Beans

Add the drained and rinsed kidney beans to the pan. Stir gently but thoroughly until the beans are evenly distributed throughout the seasoned beef mixture.

Step 06 – Add the Chopped Tomatoes

Pour in the chopped tomatoes and stir everything together. Scrape the bottom of the pan with the spoon as you stir, incorporating any browned pieces into the sauce.

Step 07 – Simmer the Chilli

Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for about 30 minutes, stirring occasionally. The sauce should gradually become thicker and richer while the beef, beans, tomatoes and spices develop their flavour together. If the chilli becomes too thick during cooking, add a small splash of water and stir well.

Step 08 – Season to Taste

After about 30 minutes, give the chilli a thorough stir. Taste the sauce and season with salt and freshly ground black pepper as needed. Adjust the chilli powder if you prefer more heat, adding it gradually so the flavour remains balanced.

Step 09 – Add the Fresh Herbs

Stir in a small amount of finely chopped fresh coriander or parsley just before serving, reserving a little for the final garnish. The fresh herbs add a light, fresh finish to the rich chilli.

Step 10 – Serve

Spoon the hot chilli con carne over freshly cooked rice. Add a dollop of sour cream and finish with a sprinkling of fresh herbs. Serve immediately while hot.

Important Cooking Tips for Perfect Mary Berry Chilli Con Carne

• Brown the mince properly. This gives the beef a better taste and texture.
• Do not burn the garlic. Keep the onion and garlic on medium heat.
• Add chilli slowly. Different chilli powders vary in strength.
• Rinse the kidney beans. It gives the finished sauce a cleaner taste.
• Keep the simmer gentle. A hard boil can make the sauce reduce too quickly.
• Stir now and then. This stops the chilli catching on the bottom.
• Taste before serving. Salt and chilli levels are easy to adjust at the end.
• Do not drown it in water. Add only a small splash if the sauce gets too thick.

Mary Berry Chilli Con Carne Variations You Can Try

Extra Hot Beef Chilli

Use hot chilli powder and add a little more than the basic recipe. Add it in small amounts and taste as you go. A finely chopped fresh chilli can also be added with the onion.

Smoky Chilli

Swap the regular paprika for smoked paprika. It gives the sauce a gentle smoky note without changing the whole recipe.

Turkey Chilli

Use turkey mince instead of beef. The flavour will be lighter, but the beans, tomatoes and spices still make a satisfying dish.

Three-Bean Chilli

Use a mix of kidney beans, black beans and cannellini beans. Drain and rinse each tin well before adding them.

Vegetable Chilli

Leave out the beef and use extra beans with diced peppers, mushrooms or courgette. You may need to adjust the cooking time so the vegetables become tender without turning soft.

Other Cooking Options You Can Try To Make This Chilli Con Carne

Slow Cooker

Brown the beef, onion and garlic in a frying pan first, then transfer them to the slow cooker with the spices, tomatoes and kidney beans. Cook on low for around 6–8 hours or until the chilli is thick and hot throughout. Keep the lid on while cooking.

Oven

Brown the beef and soften the onion and garlic on the hob, then add everything to a suitable ovenproof casserole. Cover and cook at 160°C fan / 180°C conventional for about 1½–2 hours. Check it now and then and add a splash of water if it gets too thick.

Pressure Cooker

Use the sauté setting to brown the beef, onion and garlic first. Add the remaining ingredients, close the lid and cook under high pressure for around 15 minutes, then allow the pressure to release naturally for about 10 minutes. Check the thickness before serving.

Hob

The original method is still the simplest option. A deep frying pan or saucepan works perfectly. Keep the chilli at a gentle simmer, uncovered, for about 30 minutes, stirring now and then. This gives you more control over the thickness and spice level.

Mistakes That Can Ruin Your Chilli Con Carne

Not browning the beef – Cook the mince until properly browned. Grey mince can leave the chilli tasting flat.

Burning the spices – Cook them for only about a minute and keep stirring.

Adding too much chilli – Start small. You can add more later.

Using too much water – The tomatoes already provide liquid. Add only a splash if needed.

Skipping the simmer – The 30-minute simmer helps thicken the sauce and bring the flavours together.

Forgetting to taste – Always taste near the end. A little salt or extra chilli can make a big difference.

What to Serve With This Mary Berry Chilli Con Carne

I usually serve this chilli with plain cooked rice because it keeps the meal simple and lets the beef sauce do the work.

Sour cream is lovely on top, especially if you have made the chilli with a little extra heat. Warm tortilla wraps or crusty bread can also be served alongside it when rice is not wanted.

For something fresh, add a small green salad or a few sliced tomatoes.

A spoonful of plain yoghurt can replace sour cream if needed.

You could also put a little grated cheese on top, though I find the fresh herbs and sour cream are enough for this mary berry chilli con carne.

Storing Leftovers, Freezing & Reheating Instructions

Storing in the fridge

Let the chilli cool quickly, then place it in a clean, covered container and refrigerate within two hours of cooking. Keep the rice separate if possible, as it makes reheating easier.

Freezing

Freeze the chilli in small portions once it has cooled. Use airtight containers or suitable freezer bags and label them with the date.

Reheating

Defrost frozen chilli in the fridge, then reheat it in a saucepan or microwave until steaming hot all the way through. Stir during reheating so there are no cold spots.

Mary Berry Chilli Con Carne Recipe FAQs

What’s the best mince to use for chilli con carne?
Standard beef mince with around 15-20% fat gives you the richest, most satisfying result. Very lean mince tends to dry out during the long simmer, leaving the finished dish short on flavour and slightly tough in texture compared with a fattier cut.

Can I make this chilli con carne without beans?
Yes, simply leave the kidney beans out and add a touch more mince or extra vegetables like peppers to bulk the sauce up. The flavour stays largely the same, though the texture will feel a little different without the beans.

How spicy is this recipe?
It’s fairly mild as written, since the chilli powder quantity is adjustable between one and two teaspoons. Start with the lower amount, taste the sauce partway through cooking, and add more gradually if you prefer a stronger kick of heat.

Can I use dried kidney beans instead of tinned?
Yes, but they need soaking overnight and boiling thoroughly before use, since undercooked kidney beans contain natural toxins that must be broken down by proper boiling. Tinned beans are already cooked, making them far quicker and safer for a midweek meal.

What can I use instead of beef mince?
Turkey mince, chicken mince or a plant-based mince alternative all work as swaps here. The cooking method stays exactly the same, though leaner mince options may need a touch more oil to stop the pan from drying out.

Why is my chilli too watery?
This usually happens when the sauce hasn’t simmered long enough, or the lid was left on during cooking. Simmer uncovered for the full thirty minutes, stirring occasionally, and the sauce will naturally thicken as the liquid reduces down properly.

Can I cook this in a slow cooker instead?
Yes, brown the mince, onion and garlic on the hob first, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for around six hours, stirring occasionally if your slow cooker allows it.

Is chilli con carne gluten free?
This recipe is naturally gluten free, provided your chilli powder, paprika and cumin haven’t been blended with any additives containing gluten. Always double check spice packaging if you’re cooking for someone with a genuine gluten intolerance or allergy.

How do I stop the beef mince from clumping together?
Break the mince apart with a wooden spoon as soon as it hits the hot pan, stirring frequently during the first few minutes. Giving the pan a bit of space, rather than overcrowding it, also helps the mince brown evenly.

There you have it, my go-to Mary Berry Chilli Con Carne Recipe, simple enough for a weeknight and tasty enough for guests too. It’s warm, filling and comes together with ingredients most of us already have in the cupboard.