Amelia Grace A really good chilli con carne should taste like it has been cooking all afternoon, deep, smoky and rich, with a sauce thick enough to cling to a spoon.
I make this more than almost any other one-pot dinner, partly because it feeds a crowd, and partly because it tastes even better the next day.
It is a forgiving recipe, but there are a few small steps that take it from “fine” to “I’d like seconds, please”, and I will walk you through every one.
Why Browning the Mince Properly Matters
The biggest mistake with chilli is stirring the mince around until it turns grey and calling it done.
Mince that is browned properly, left alone in a hot pan long enough to form dark, crispy patches, develops a deep, savoury flavour that simply cannot be added later.
Mince that is simply stirred until the pink disappears steams in its own juices and ends up pale and a little bland. Letting it sit and catch a bit of colour is the quickest way to a richer chilli.
Ingredients for Delia Smith Chilli Con Carne
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 red pepper, diced
- 3 garlic cloves, crushed
- 500g beef mince
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp chilli powder (adjust to taste)
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 300ml beef stock
- 400g tin kidney beans, drained and rinsed
- 10g dark chocolate (optional, but lovely)
- Salt and freshly ground black pepper
- Fresh coriander, chopped, to finish
How to Make Delia Smith Chilli Con Carne — Step by Step
Step 1 — Soften the Vegetables
Heat half the oil in a large, heavy-based pan over medium heat. Cook the onion and pepper for 8–10 minutes, until soft and lightly golden. Stir in the garlic for a final minute, then tip everything onto a plate.
Step 2 — Brown the Mince
Turn the heat up to high and add the remaining oil. Add the mince in an even layer and leave it alone for 2–3 minutes, until it forms a dark crust underneath. Break it up and keep cooking for a further 5 minutes, until deeply browned all over.
Step 3 — Bloom the Spices
Return the vegetables to the pan. Reduce the heat and stir in the cumin, paprika, chilli powder and oregano. Cook for 1 minute, stirring constantly, until fragrant.
Step 4 — Add the Tomato Purée
Stir in the tomato purée and cook for a further minute.
Step 5 — Add the Liquid
Pour in the chopped tomatoes and stock, and bring to a gentle simmer.
Step 6 — Simmer
Reduce the heat to low, partially cover, and simmer gently for 45 minutes, stirring now and then.
Step 7 — Add the Beans
Stir in the kidney beans and the chocolate, if using. Simmer uncovered for a further 15 minutes, until thick and glossy.
Step 8 — Season and Serve
Taste and adjust the seasoning. Scatter with fresh coriander and serve.
My Top Tips for the Best Delia Smith Chilli Con Carne
Let the mince brown properly. Resist the urge to stir constantly. A dark crust on the mince is where much of your flavour comes from.
Cook the spices in the fat before adding liquid. A minute in the hot pan wakes them up and gives a far deeper flavour than stirring them into a sauce.
Add the beans towards the end. Cooked for the whole simmer, they turn soft and start to break up. Added later, they stay whole and tender.
A square of dark chocolate is my secret. It does not make the chilli taste of chocolate. It rounds off the edges and adds a lovely depth.
Make it a day ahead if you can. Chilli improves overnight in the fridge as the flavours settle and mellow.
Serving Suggestions
Serve over fluffy rice or in a baked jacket potato, with a spoonful of soured cream, grated cheese and fresh coriander on top. It is also lovely rolled into warm tortillas, or served with a pile of tortilla chips for scooping.
How to Store Delia Smith Chilli Con Carne
In the fridge: Store in an airtight container for up to 3 days. The flavour improves after a day.
At room temperature: Not suitable. Cool and refrigerate promptly after cooking.
In the freezer: Freezes beautifully for up to 3 months. Defrost fully in the fridge and reheat gently until piping hot all the way through.
Delia Smith Chilli Con Carne Recipe
Ingredients
Method
- Soften the onion and pepper in half the oil, add garlic, then set aside.
- Brown the mince in the remaining oil over high heat until deeply coloured.
- Return the vegetables and stir in the spices. Cook for 1 minute.
- Stir in the tomato purée for 1 minute.
- Add the tomatoes and stock and bring to a gentle simmer.
- Partially cover and simmer for 45 minutes.
- Stir in the beans and chocolate and simmer uncovered for 15 minutes.
- Season, scatter with coriander and serve.
Notes
Frequently Asked Questions About Delia Smith Chilli Con Carne
Why is my chilli watery?
It almost always just needs longer. Simmer uncovered for the last 15–20 minutes, stirring occasionally, until the sauce reduces and thickens.
Can I make this in a slow cooker?
Yes. Brown the mince and soften the vegetables as described, bloom the spices, then transfer everything except the beans to a slow cooker. Cook on low for 6–7 hours, adding the beans for the last hour.
How do I make it milder or hotter?
Start with half the chilli powder if you are cooking for children or anyone sensitive to heat, and add more at the end if you like. For extra heat, add a finely chopped fresh chilli with the onions.
Can I use a different type of mince?
Yes, lamb or pork mince both work well, or a mixture. Turkey mince works too, though it benefits from a little extra oil and seasoning.
