Delia Smith Chilli Con Carne Recipe

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

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

Chilli Con Carne Ingredients

The Meat and Veg:

• 450g lean minced beef
• 2 medium onions, chopped
• 1 clove garlic, crushed
• 1 tbsp olive oil

The Spices:

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

The Sauce and Beans:

• 1 rounded tbsp plain flour
• 2 heaped tbsp tomato purée
• 570ml hot beef stock
• 1 x 400g tin red kidney beans, drained and rinsed
• 1 large green pepper, deseeded and chopped
• Salt and freshly milled black pepper

Note: Delia’s original Complete Cookery Course recipe does not include cumin or cinnamon. They are popular additions that bring extra warmth and depth.

What You’ll Need

The most important piece of equipment for this recipe is a flameproof cast iron casserole dish that can go from hob to oven. A Le Creuset round casserole is the gold standard and will last a lifetime, but a ProCook cast iron casserole does the same job at a fraction of the price.

You also want a sturdy OXO Good Grips wooden spoon for browning the mince, as the flat edge scrapes the bottom of the pot and stops anything sticking.

How to Make Chilli Con Carne

1. Preheat the oven: Set the oven to 150°C (130°C Fan / Gas Mark 2). You will need a medium-sized flameproof casserole dish with a tight-fitting lid.
2. Brown the meat: Heat the olive oil in a Le Creuset or similar cast iron casserole dish over medium heat. Add the onions and garlic and cook gently for about 6 minutes until soft. Turn the heat up, add the minced beef and brown it well.
3. Thicken the base: Sprinkle the flour over the meat and stir to absorb the fat. Cook for 2 minutes.
4. Build the sauce: Mix the tomato purée into the hot beef stock and gradually stir the liquid into the meat. Add the chilli powder, cumin and cinnamon stick. Season well with salt and pepper.
5. Oven bake: Bring to a simmer on the hob. Cover with the lid and transfer to the oven. Cook for 1 hour and 30 minutes.
6. Add the beans and pepper: Remove the casserole from the oven. Stir in the kidney beans and the chopped green pepper. Return to the oven, covered, for a further 30 minutes.
7. Serve: Remove the cinnamon stick before serving. Taste and adjust the seasoning. Serve hot.

What Makes This Chilli Con Carne So Rich?

• Bake it, don’t stir it: The oven gives even, surrounding heat that turns the sauce into a dark, rich gravy. No hob-only chilli con carne can match this depth of flavour.
• Hold back the beans: Adding the kidney beans for the final 30 minutes keeps them firm with a bit of bite. Two hours in the oven would turn them to mush.
• Keep the cinnamon stick: It adds a warm background note that rounds out the cumin and beef. It does not make the chilli taste sweet.
• Start mild, adjust later: One teaspoon of chilli powder gives a gentle warmth. Taste the sauce before serving and stir in more if you want extra heat.
• Same oven method, different meal: Delia’s bolognese sauce uses the same low, slow bake with minced beef for a completely different dish.

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. 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 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. Thaw overnight in the fridge before reheating.

Nutrition Facts

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

Nutrition information is estimated per serving.

Frequently Asked Questions

How does Delia’s chilli con carne compare to Jamie Oliver’s? Jamie’s version uses more fresh chillies and stays on the hob throughout. Delia’s is oven-baked for a darker, more concentrated sauce, and the cinnamon stick adds a warm note that Jamie’s recipe does not have.

Can I make this in a slow cooker? Brown the meat and onions on the hob first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding the kidney beans for the last hour.

Can I use pork mince instead of beef? Pork mince adds a touch of sweetness and extra fat that keeps the meat tender. You can use it on its own or mix it half and half with beef.

What can I use instead of kidney beans? Black beans or borlotti beans both work well. Add them at the same stage, for the last 30 minutes of cooking.

Can I use turkey mince to make it lighter? Turkey mince works but is much leaner, so add an extra tablespoon of olive oil when browning. Delia’s cottage pie is another comforting mince dish if you want a different option.

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• Delia Smith Cottage Pie with Cinnamon Recipe
• Delia Smith Bolognese Sauce Recipe
• Delia Smith Macaroni Cheese Recipe