Delia Smith Chilli Con Carne Recipe (Oven-Baked With Cinnamon)

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This oven-baked chilli con carne recipe is made with minced beef, kidney beans, cumin, a cinnamon stick and a tin of chopped tomatoes. Slow-cooking it in the oven gives you a deep, dark gravy without any risk of catching on the bottom. It serves four and takes about two hours.

I make a double batch of this almost every month and freeze half in portions. It is one of those recipes that genuinely tastes better the next day once the spices have had time to settle.

Why Delia Bakes Her Chilli

Most recipes use the hob, but Delia bakes hers to get a rich, dark gravy. This requires a flameproof pot that goes safely from stove to oven.

See the pot suitable for this method »

Chilli Con Carne Ingredients

The Meat and Veg:

450g (1 lb) lean minced beef
1 large onion, chopped
1 red pepper, deseeded and chopped
2 cloves garlic, crushed
1 tbsp olive oil

The Spices:

1 level tsp hot chilli powder (or more to taste)
1 level tsp ground cumin
1 cinnamon stick (or ½ tsp ground cinnamon)

The Sauce and Beans:

1 (400g) tin chopped tomatoes
1 (400g) tin red kidney beans, drained and rinsed
1 heaped tbsp tomato purée
275ml (½ pint) beef stock (hot)
Salt and freshly milled black pepper

How to Make Chilli Con Carne

Prep the oven: Preheat the oven to 140°C (120°C fan / 275°F / Gas 1). You will need a medium-sized flameproof casserole dish with a tight-fitting lid.
Brown the meat: Heat the olive oil in the casserole dish over medium-high heat. Add the onions and fry for 5 minutes until softening. Turn the heat up and add the minced beef, breaking up any lumps until browned all over.
Add the veg and spices: Add the chopped red pepper and crushed garlic. Cook for another 2-3 minutes. Stir in the chilli powder and ground cumin and cook for 1 minute to release their oils.
Build the sauce: Stir in the chopped tomatoes, tomato purée, and the hot beef stock. Season well with salt and pepper. Add the cinnamon stick (or ground cinnamon).
Oven bake: Bring the mixture to a simmer on the hob. Cover with the lid and transfer to the preheated oven. Cook for 1 hour and 30 minutes.
Add the beans: Remove the casserole from the oven. Stir in the drained and rinsed kidney beans. Return to the oven (covered) for a further 30 minutes.
Serve: Remove the cinnamon stick before serving. Taste and adjust the seasoning. Serve hot.

Required Equipment

Cast Iron Casserole (Flameproof)

★★★★★ Rated “Best Value”

Don’t use a ceramic dish on the hob. It will crack. You need Cast Iron to sear the beef at high heat and then bake it slowly. This pot does both jobs perfectly.

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What Is the Secret to a Great Chilli Con Carne?

The biggest difference in this recipe is that it cooks in the oven, not on the hob. The even surrounding heat lets the sauce reduce into a rich, dark gravy without catching on the bottom. You get a deeper flavour than any hob-only recipe can manage.

Do not add the kidney beans at the start. They will turn mushy over a two-hour cook. Adding them for the final 30 minutes means they heat through but still have a bit of bite.

The cinnamon stick is worth keeping in. It adds a warm background note that rounds out the cumin and beef without making the chilli taste sweet. If you spot a layer of orange oil on the surface after baking, drag a sheet of kitchen paper across the top to lift it off.

If you enjoy slow-cooked beef dishes, Delia’s bolognese sauce uses a similar long oven method with minced beef and gives you a completely different meal from the same technique.

What Should You Serve on the Side?

Plain long grain rice is the traditional partner and soaks up the dark gravy well. A spoonful of soured cream on top cools the heat, and some crunchy tortilla chips on the side add a nice contrast in texture.

For something more filling, pile the chilli onto a baked potato with plenty of grated cheddar on top. You could also wrap it in warm flour tortillas with shredded lettuce and a squeeze of lime for a quick burrito night.

Does This Freeze Well?

This is one of the best recipes for batch cooking. Let the chilli cool completely, then store it in an airtight container in the fridge for up to three days. The flavour actually improves after 24 hours as the spices settle.

Reheat gently on the hob or in the microwave until piping hot, adding a splash of water if the sauce has thickened. For longer storage, freeze individual portions for up to three months and thaw overnight in the fridge before reheating.

Nutrition Facts

Calories: 350 kcal
Fat: 15g
Carbohydrates: 20g
Protein: 30g

Nutrition information is estimated per serving.

FAQs

Oven to Table:
Cook, bake, and serve in the same dish.

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Can I use pork mince instead of beef?

Yes. Delia sometimes uses a mix of beef and pork mince. The pork adds a touch of sweetness and extra fat that keeps the meat tender.

Is this chilli spicy?

One teaspoon of chilli powder gives a mild warmth. If you want more heat, increase it to two teaspoons or add fresh chopped chillies with the onions.

Can I add red wine?

Yes. Replacing about 100ml of the beef stock with red wine adds a deeper richness. It is not in Delia’s original recipe but works well with the cinnamon and cumin.

How do you make chilli con carne more tasty?

The oven method is the biggest factor. Baking the chilli low and slow for two hours concentrates the sauce into a dark, rich gravy that you cannot get from the hob alone. The cinnamon stick also adds a warm depth that lifts everything.

How does Delia’s chilli con carne compare to Jamie Oliver’s?

Jamie’s version tends to use more fresh chillies and stays on the hob throughout. Delia’s is oven-baked, which gives it a darker, more concentrated sauce. The cinnamon stick in Delia’s recipe is the other key difference — it adds a warm note that Jamie’s version does not have.

Can I make this in a slow cooker?

Yes. Brown the meat and onions on the hob first, then transfer everything to the slow cooker. Cook on low for six to eight hours or on high for three to four hours, adding the kidney beans for the last hour.

Can I make this ahead of time?

Absolutely. Chilli con carne is one of the best make-ahead meals. Cook it the day before, let it cool, then refrigerate. The flavour deepens overnight and reheating takes about 15 minutes on the hob.

What can I use instead of kidney beans?

Black beans or borlotti beans both work well. Black beans give a slightly earthier flavour and are popular in Tex-Mex versions. Add them at the same stage — the last 30 minutes of cooking.

Can I use turkey mince to make it lighter?

Turkey mince works but it is much leaner, so the chilli will be drier. Add an extra tablespoon of olive oil when browning and consider stirring in a spoonful of tomato purée at the end to keep the sauce rich. Delia’s cottage pie is another good option if you want a comforting minced meat dish with a different twist.