Delia Smith Chilli Con Carne

This Delia Smith Chilli Con Carne is a deeply comforting, well-balanced classic with a rich tomato base, tender minced beef, and gentle warmth from carefully measured spices. It is hearty without being heavy, softly textured yet full of flavour, and perfect for relaxed family meals. The method is straightforward and suitable for cooks of all confidence levels. From start to finish, allow around 1 hour 30 minutes.

Ingredients

For the chilli

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 red pepper, deseeded and finely diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½–1 tsp chilli powder, to taste
• 500g lean minced beef
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 150ml beef stock
• 1 tsp caster sugar
• 1 x 400g tin red kidney beans, drained and rinsed
• Salt and freshly ground black pepper

How to Make Delia Smith Chilli Con Carne

• Prepare the base: Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the onion and cook gently for about 8 minutes until soft and translucent but not coloured.
• Add flavour: Stir in the garlic and red pepper and cook for 1 minute. Sprinkle in the cumin, coriander, paprika, and chilli powder, stirring well so the spices release their aroma.
• Brown the beef: Increase the heat slightly and add the minced beef. Cook, breaking it up with a spoon, until evenly browned with no pink remaining.
• Build the sauce: Stir in the tomato purée and cook for 1 minute, then add the chopped tomatoes, beef stock, and sugar. Season lightly with salt and pepper.
• Simmer gently: Bring to a gentle simmer, then cover partially and cook for 40–45 minutes, stirring occasionally, until the sauce has thickened and the flavours are well developed.
• Add the beans: Stir in the kidney beans and cook uncovered for a further 10–15 minutes. Taste and adjust seasoning before serving.

Tips

How do I avoid a watery chilli?

Simmer uncovered for the final stage so excess liquid can evaporate, giving a rich and well-bodied sauce.

How spicy should this chilli be?

This recipe is gently spiced. Increase the chilli powder gradually if you prefer more heat, tasting as you go.

Can I make it taste richer?

Allowing the chilli to rest for 10 minutes before serving helps the flavours settle and deepen.

Serving Suggestions

• Serve with plain basmati rice
• Top with sour cream or Greek yoghurt
• Scatter with fresh coriander
• Enjoy with warm tortillas or crusty bread

Storage

Room Temperature

Do not leave out for more than 2 hours once cooked.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18 g
• Protein: 32 g
• Fat: 22 g
• Saturated Fat: 7 g
• Sodium: 680 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs