Mary Berry Beef Chili with Sweet Mango Chutney in 20 Minutes
A comforting beef chili that combines the rich, warming spices of traditional chili with the sweet and tangy notes of mango chutney. Ground beef is simmered with kidney beans, tomatoes, and aromatic spices, while mango chutney adds an unexpected tropical twist that balances the heat. Perfect for weeknight dinners or casual gatherings, this recipe delivers familiar comfort food with a unique flavor profile that sets it apart from standard chili recipes.
Ingredients
- 1 lb minced beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tsp chili powder, adjust based on heat preference
- 1 lb can chopped tomatoes
- 1 lb can red kidney beans, drained and rinsedblack beans1:1texture
different bean variety
- 3 tbsp mango chutneypeach preserves1:1flavor
similar sweetness
- salt, to taste(optional)
- pepper, to taste(optional)
- fresh cilantro, for serving(optional)
Instructions
- 1
Cook the onion and garlic in a large pan until soft
- 2
Add the minced beef to the pan and brown it, breaking it into small pieces
- 3
Stir in the chili powder and cook for another minute
- 4
Pour in the chopped tomatoes and bring to a simmer
- 5
Mix in the red kidney beans and mango chutney and season with salt and pepper
- 6
Let the chili simmer for 20 minutes, allowing the flavors to meld together
- 7
Sprinkle with fresh cilantro before serving
Tips
Adjust the chili powder amount based on your heat preference - start with less and add more if needed
Let the chili rest for a few minutes after cooking to allow the mango chutney flavors to fully integrate
Good to Know
Refrigerate for up to 3 days in airtight container
Can be made 1 day ahead - flavors improve overnight
Serve hot with rice, crusty bread, or baked potato
Common Mistakes
Don't skip browning the beef properly to avoid watery chili
Add mango chutney gradually to avoid overpowering the dish
Substitutions
similar sweetness
FAQ
Can I make this chili spicier?
Yes, increase the chili powder or add fresh chopped chilies or hot sauce to taste. Start with small amounts and adjust gradually.
What if I don't have mango chutney?
You can substitute with peach preserves, apricot jam, or even diced fresh mango with a splash of vinegar for similar sweet-tangy flavor.
How long will this keep in the freezer?
This chili freezes well for up to 3 months. Cool completely before freezing and thaw overnight in refrigerator before reheating.