When I think back on the chili recipes I’ve tried, many come to mind. But, there’s one recipe that stands out from the rest, one that was whispered into my ear by someone who had the privilege to savor it from the one and only Mary Berry. And now, I’m sharing it with you. Over the years, I’ve made it for large gatherings, even preparing up to 13 quarts for events. The result? Empty pots and eager guests returning for seconds and thirds.
How To Make Mary Berry Chilli Con Carne Recipe Overview:
This delightful Chilli Con Carne recipe is an infusion of rich flavors that meld together beautifully. The cooking time stands at around 1 hour and 30 minutes, and with the quantities given here, you’re looking at serving approximately 36 12oz portions. Perfect for a party or a large family gathering.
Tools and Equipment
- Large pot or Dutch oven: This will serve as the primary cooking vessel, ensuring even heat distribution.
- Chopping board and knife: Essential for dicing your vegetables and ensuring consistency in size.
- Strainer: Handy for rinsing the kidney beans, which helps reduce the overall sodium in the dish.
- Wooden spoon or spatula: Useful for stirring the ingredients and preventing them from sticking or burning.
- Measuring cups and spoons: For accurate measurements, ensuring the flavors are balanced.
Ingredients
- 6 tbs Crisco solid butter
- 12 stalks of celery, finely chopped
- 1 1/2 large sweet onions, finely chopped
- 3 lbs Ground-up Eye of Round (fat removed)
- 1/4 tsp Black Pepper
- 3 tbsp All-purpose flour
- 1 1/2 tbsp Salt
- 1/2 tbsp Cumin (don’t skip this!)
- 1 1/2 tbsp Chili powder
- 2 cans (28oz each) Diced tomatoes
- 1 can (14.5oz) Stew tomatoes
- 1/3 cup Yellow mustard
- 1/3 cup Ketchup
- 1/2 cup water
- 1/3 cup sugar
- 1 1/2 cups boiling water (adjust based on your preferred chili consistency)
- 3/4 cup sharp cheddar cheese, grated
- 3/4 tbsp Parsley, finely chopped
- 2 cans (40.5oz each) kidney beans, rinsed
Instructions
- In your large pot or Dutch oven, melt the Crisco solid butter over medium heat.
- Add in the chopped celery and onions, sautéing until softened.
- Introduce the ground Eye of Round to the pot, breaking it apart and browning it thoroughly.
- Sprinkle the meat with black pepper, all-purpose flour, salt, cumin, and chili powder. Mix well.
- Stir in the diced tomatoes, stew tomatoes, mustard, ketchup, water, and sugar. Mix until all ingredients are well combined.
- Allow the mixture to simmer for about an hour, stirring occasionally.
- Add the boiling water (adjusting based on desired consistency) and simmer for an additional 15 minutes.
- Stir in the rinsed kidney beans, sharp cheddar cheese, and parsley. Let it simmer for another 10 minutes or until everything is heated through.
- Serve hot and enjoy!
Nutritional Value (Per 12oz serving)
Calories: 290
Protein: 19g
Carbohydrates: 26g
Fat: 10g
Fiber: 6g
Sodium: 650mg
Also Try: Mary Berry Chicken Supreme Recipe
FAQs
What sets Mary Berry’s Chilli Con Carne apart from other recipes?
Mary Berry’s version of Chilli Con Carne is a culmination of years of culinary expertise, blending traditional ingredients with a few unique touches. The use of Eye of Round meat ensures a leaner profile, and the careful balance of spices, including the indispensable cumin, creates a depth of flavor that’s both robust and comforting. Additionally, the inclusion of ingredients like mustard and ketchup adds a subtle tanginess that elevates the dish.
Is it essential to use Eye of Round meat for this recipe?
While the Eye of Round meat contributes to the distinctiveness of Mary Berry’s recipe due to its lean texture and rich flavor, it’s not a strict requirement. You can substitute it with other types of ground meat like beef or turkey. However, the overall taste and texture may vary slightly based on your choice.
How can I make this chili vegetarian or vegan?
For a vegetarian version, you can replace the Eye of Round meat with a meat substitute like tofu, tempeh, or plant-based ground meat. For a vegan variant, in addition to the meat substitute, ensure you use vegan-friendly cheese or omit the cheese altogether.
What sides pair well with this Chilli Con Carne?
Mary Berry’s Chilli Con Carne pairs beautifully with a variety of sides. Consider serving it with crusty bread, a fresh green salad, steamed rice, or tortilla chips. For a more traditional touch, accompany the chili with cornbread or topped baked potatoes.
Can I prepare this Chilli Con Carne in advance for events or parties?
Absolutely! One of the beauties of this recipe is that its flavors deepen and meld when allowed to rest. If you’re preparing for an event, consider making it a day in advance and reheating it gently before serving. This not only eases the cooking process on the day of your gathering but also ensures a richer, more flavorful experience for your guests.
Conclusion
This Chilli Con Carne recipe is a culmination of years of experimentation and fine-tuning. I’m confident that once you try it, it’ll become a staple in your home, just as it has in mine. Whether you’re feeding a crowd or just your family, it promises hearty satisfaction with every spoonful. Enjoy!
Mary Berry Chilli Con Carne Recipe
Equipment
- Large pot or Dutch oven This will serve as the primary cooking vessel, ensuring even heat distribution.
- Chopping board and knife Essential for dicing your vegetables and ensuring consistency in size.
- Strainer Handy for rinsing the kidney beans, which helps reduce the overall sodium in the dish.
- Wooden spoon or spatula Useful for stirring the ingredients and preventing them from sticking or burning.
- Measuring cups and spoons For accurate measurements, ensuring the flavors are balanced.
Ingredients
- 6 tbs Crisco solid butter
- 12 stalks of celery finely chopped
- 1 1/2 large sweet onions finely chopped
- 3 lbs Ground-up Eye of Round fat removed
- 1/4 tsp Black Pepper
- 3 tbsp All-purpose flour
- 1 1/2 tbsp Salt
- 1/2 tbsp Cumin don’t skip this!
- 1 1/2 tbsp Chili powder
- 2 cans 28oz each Diced tomatoes
- 1 can 14.5oz Stew tomatoes
- 1/3 cup Yellow mustard
- 1/3 cup Ketchup
- 1/2 cup water
- 1/3 cup sugar
- 1 1/2 cups boiling water adjust based on your preferred chili consistency
- 3/4 cup sharp cheddar cheese grated
- 3/4 tbsp Parsley finely chopped
- 2 cans 40.5oz each kidney beans, rinsed
Instructions
- In your large pot or Dutch oven, melt the Crisco solid butter over medium heat.
- Add in the chopped celery and onions, sautéing until softened.
- Introduce the ground Eye of Round to the pot, breaking it apart and browning it thoroughly.
- Sprinkle the meat with black pepper, all-purpose flour, salt, cumin, and chili powder. Mix well.
- Stir in the diced tomatoes, stew tomatoes, mustard, ketchup, water, and sugar. Mix until all ingredients are well combined.
- Allow the mixture to simmer for about an hour, stirring occasionally.
- Add the boiling water (adjusting based on desired consistency) and simmer for an additional 15 minutes.
- Stir in the rinsed kidney beans, sharp cheddar cheese, and parsley. Let it simmer for another 10 minutes or until everything is heated through.
- Serve hot and enjoy!
