Beef Chilli with Sweetcorn

Lots of spring onions, mushrooms, carrots and tomatoes in the fridge. So I settled on a beef chilli with plenty tomato, mushrooms  and spring onion, plus garlic and red and green chilli, as well as beef stock. And half a can of sweetcorn from Aldi.

The beef was browned in its own fat for about half an hour, stirring frequently. The fat was drained from the beef through a metal sieve into another pot. The beef was returned to the pot and the chopped vegetables and the sweetcorn were added as prepared. Water and a little tomato puree was added.

Simmered on the stove for two hours. Serve with long-grain or basmati rice. Or corn chips, perhaps with some grated cheddar cheese. Delicious!

Beef Chilli with Sweetcorn