Original Delia Smith Chilli Con Carne Recipe

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Chilli con carne has a habit of turning into whatever’s in the cupboard: a tin of mince, a packet of fajita seasoning, kidney beans straight from the can. It’s a fine weeknight shortcut, but it’s not what Delia Smith had in mind when she put her version together for her Winter Collection.

This recipe is ideal for a family dinner, a relaxed weekend meal or batch cooking for busy days. If you enjoy other comforting, satisfying Italian-style family meals, you may also like this Lasagne al Forno.

Serve the chilli with rice, baked potatoes, tortillas or your favourite toppings, and you have a meal that is simple to prepare yet full of rich flavour.

Ingredients for Delia Smith Chilli Con Carne

To make this hearty chilli con carne, you will need:

• 450g minced beef
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 1 clove garlic, crushed
• 1 rounded tablespoon plain flour
• 2 heaped tablespoons tomato purée
• 570ml hot beef stock
• 1 level teaspoon chilli powder, or more to taste
• 1 level teaspoon ground cumin
• 1 cinnamon stick, or ½ teaspoon ground cinnamon
• 1 x 400g tin red kidney beans, drained and rinsed
• 1 large green pepper, deseeded and chopped
• Salt and freshly ground black pepper

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Equipment You Will Need

A large flameproof casserole dish with a lid is ideal for this recipe.

You will also need:

• A chopping board
• A sharp knife
• A wooden spoon
• A measuring jug
• A colander or sieve for the kidney beans

A heavy-based casserole is particularly useful because it distributes heat evenly and makes it easier to brown the beef without burning the ingredients.

How to Make the this beef Chilli Con Carne

1. Preheat the oven

Preheat your oven to 150°C, 130°C fan or Gas Mark 2.

The relatively low temperature allows the chilli to cook gently and gives the spices time to develop their flavour.

2. Soften the onions and garlic

Heat the olive oil in the flameproof casserole over a medium heat.

Add the chopped onions and cook gently until they begin to soften.

Add the crushed garlic and cook briefly, stirring regularly.

Try not to let the garlic burn, as this can give the finished sauce a bitter flavour.

3. Brown the minced beef

Increase the heat slightly and add the minced beef.

Use a wooden spoon to break up the meat and cook it until it is properly browned.

Do not rush this stage. Browning the beef gives the finished chilli a deeper and more savoury flavour.

If the beef releases a lot of moisture, continue cooking until much of the liquid has evaporated and the mince begins to brown.

4. Add the flour

Sprinkle the flour over the beef and onion mixture.

Stir well so that the flour is evenly distributed.

Allow it to cook briefly while stirring. This helps remove any raw flour taste and prepares the mixture for the liquid ingredients.

5. Add the stock, tomato purée and spices

Mix the tomato purée into the hot beef stock.

Gradually pour the stock into the casserole, stirring continuously as you add it.

Now add:

• The chilli powder
• The ground cumin
• The cinnamon stick, or ground cinnamon

Season with salt and freshly ground black pepper.

Stir everything thoroughly and bring the mixture to a gentle simmer.

This is the stage where the spice combination begins to come together. The chilli provides warmth, the cumin adds earthiness and the cinnamon introduces a subtle aromatic depth.

6. Cook the chilli slowly

Place the lid on the casserole and transfer it to the preheated oven.

Cook gently for approximately 1 hour and 30 minutes.

During this time, the flavours have a chance to develop and blend. The sauce will gradually become richer, while the beef absorbs the flavours of the stock and spices.

Slow cooking is particularly useful for dishes like this because it creates a deeper flavour without requiring constant attention.

7. Add the kidney beans and green pepper

Carefully remove the casserole from the oven.

Drain and rinse the kidney beans, then add them to the chilli along with the chopped green pepper.

Stir everything together.

Return the casserole to the oven and cook for a further 30 minutes.

Adding the beans and pepper later in the cooking process helps them retain more texture.

8. Check the seasoning and serve

Remove the chilli from the oven.

If you used a cinnamon stick, remove it before serving.

Taste the sauce and adjust the seasoning if necessary.

If you prefer a hotter chilli, add more chilli powder gradually rather than all at once.

The finished chilli should have a rich, savoury sauce with a balanced combination of beef, chilli, cumin and gentle cinnamon warmth.

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Can You Make This Chilli Con Carne in a Slow Cooker?

Yes. Delia Smith’s Chilli Con Carne Recipe can easily be adapted for a slow cooker just like this Chicken Casserole.

First, heat the olive oil in a frying pan and soften the onions and garlic. Add the minced beef and brown it well. Sprinkle over the flour and cook for 1–2 minutes.

Transfer everything to the slow cooker. Add the tomato purée, beef stock, chilli powder, ground cumin, cinnamon stick, salt and black pepper. Stir well.

Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Add the drained kidney beans and chopped green pepper during the final 30–60 minutes of cooking.

Remove the cinnamon stick before serving, then taste and adjust the seasoning if needed.

Slow Cooker Tip

Slow cookers retain more moisture than ovens, so the chilli may be slightly thinner. If needed, cook uncovered for the final 20–30 minutes to help thicken the sauce.

Important Tips for the Best Chilli Con Carne

The first important tip is to brown the minced beef properly.

Pale beef that has simply simmered in liquid will not have the same depth of flavour as beef that has been given time to brown.

The second tip is to keep the spices balanced.

The cumin should bring warmth and earthiness, while the cinnamon should remain subtle. Neither should overpower the dish.

Always be careful when adjusting the chilli powder. It is easy to add more heat later.

Another useful tip is to rinse the kidney beans after draining them. This removes the thick liquid from the tin before they are added to the casserole.

Finally, taste the chilli before serving. Stock and chilli powder can vary between brands, so a final seasoning check is always worthwhile.

Common Mistakes and How to Avoid Them

Not browning the beef properly

Take your time when browning the minced beef. This is one of the easiest ways to improve the overall flavour of the finished chilli.

Adding too much chilli powder

Start with the stated quantity and increase the heat only after tasting. Remember that different chilli powders can vary significantly in strength.

Using too much cinnamon

Cinnamon is meant to support the other flavours. If using ground cinnamon, measure it carefully. Too much can dominate the sauce.

Adding the kidney beans too early

The beans are better added towards the end of cooking. This helps them keep their shape and prevents them from becoming overly soft.

Forgetting to remove the cinnamon stick

A whole cinnamon stick should be removed before serving. It is easy to overlook, so make this one of your final checks before bringing the chilli to the table.

Serving Suggestions

Rice is one of the most popular accompaniments for chilli con carne.

Plain boiled rice works especially well because it absorbs some of the rich sauce without competing with the flavours of the chilli.

Other serving ideas include:

• A baked potato
• Tortilla chips
• Warm flour tortillas
• Grated cheese
• Soured cream
• Crème fraîche
• Sliced avocado
• A fresh green salad
• Lime wedges

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If you want a more substantial meal with a comforting potato side, you could also consider serving the chilli alongside or as part of a meal featuring Dauphinoise Potatoes.

If you’re planning a bigger spread of comforting, spiced dishes, Delia’s chicken basque shares a similar warmth and would sit well on the same table for a larger gathering.

A cool topping such as soured cream can be particularly enjoyable if you have increased the amount of chilli powder.

Variations and Substitutions

Using ground cinnamon

If you do not have a cinnamon stick, use ½ teaspoon of ground cinnamon.

Ground cinnamon blends directly into the sauce, so it does not need to be removed before serving.

Using a different type of mince

Minced beef provides the classic hearty base for this recipe.

However, turkey mince can be used if you prefer a lighter alternative. Turkey has a milder flavour, so take care not to overcook it.

Using different beans

Red kidney beans are a classic choice, but black beans or pinto beans can be used in similar chilli-style dishes.

The flavour and appearance will be slightly different, but they can still work well with the beef and spices.

Can You Make This recipe Ahead of Time?

Yes. Chilli con carne is an excellent make-ahead dish.

Prepare the chilli, allow it to cool safely and store it in a covered container in the refrigerator.

When you are ready to serve it, reheat it thoroughly until piping hot.

The flavours can become more rounded after the chilli has had time to rest, making this a useful dish to prepare in advance.

This also makes it ideal for entertaining. You can prepare the main dish ahead of time and concentrate on the rice, toppings and other accompaniments when your guests arrive.

How to Store and Reheat Chilli Con Carne

Allow leftover chilli to cool before refrigerating it. Store it in a suitable covered container and use it within a few days.

To reheat on the hob, place the chilli in a saucepan over a gentle heat. Stir occasionally until it is thoroughly hot throughout. If the sauce has thickened during storage, add a small splash of water or stock.

You can also reheat individual portions in a microwave-safe container. Stir partway through heating to help the food heat evenly.

Can You Freeze Delia Smith Chilli Con Carne?

Yes. This chilli is suitable for freezing.

Allow the cooked dish to cool, then divide it into individual or family-sized portions. Place the portions into suitable freezer-safe containers.

Individual portions are especially useful because you can thaw and reheat only the amount you need. For best results, thaw the chilli safely before reheating it thoroughly.

Batch cooking can make this recipe especially practical for busy weeks.

Frequently Asked Questions

Is this Delia Smith Chilli Con Carne Recipe spicy?

The heat depends on the chilli powder and the amount you use.

The recipe starts with a moderate quantity, but you can increase it to suit your own preference.

Why is cinnamon used in chilli con carne?

Cinnamon adds gentle warmth and depth to the sauce.

It should remain a subtle background flavour rather than making the dish taste sweet.

Can I use ground cinnamon instead of a cinnamon stick?

Yes. Use ½ teaspoon ground cinnamon instead of one cinnamon stick.

What does cumin add to chilli con carne?

Ground cumin adds an earthy, warm and savoury flavour.

It works particularly well with the beef, kidney beans and chilli powder.

When should I remove the cinnamon stick?

Remove the cinnamon stick before serving the chilli.

Can I make this recipe the day before?

Yes. Chilli con carne is an excellent make-ahead dish and can be reheated thoroughly before serving.

What should I serve with chilli con carne?

Rice is a classic choice, but baked potatoes, tortillas, tortilla chips, cheese, soured cream and salads also work well.

Can I freeze leftover chilli?

Yes. Allow the chilli to cool before dividing it into freezer-safe portions.

Final Thoughts

This Chilli Con Carne Recipe is a hearty, comforting dish that gets much of its character from the carefully balanced combination of chilli powder, ground cumin and cinnamon.

The chilli provides adjustable heat, the cumin gives the sauce an earthy depth and the cinnamon adds a gentle warmth that brings everything together.

It is a practical recipe for family dinners, casual entertaining and batch cooking. Serve it with rice or your favourite accompaniments, then finish the meal with a comforting dessert such as this Apple Crumble.