Beef Chilli with Potato, Mushroom and Sweetcorn

A ground beef chilli made with sweetcorn rather than red kidney beans.

Ground beef, browned in a saute pan for twenty minutes to half an hour. Add sliced onion, diced carrot, and cook until the onions are softened and beginning to brown.

 Add some boiling water, plus six chillies with the stems removed, three chopped cloves of garlic, half a tin of sweetcorn, bay leaf, and six to eight chunkily sliced mushrooms. Add three squirts of tomato puree, a pinch of paprika (or smoked paprika), beef stock, and some chopped basil leaves.

Turn down the heat and simmer the beef for two hours under glass, until tender. Stir occasionally. Remove the chillies before serving if you do not want to eat them. They provide lots of heat just by being in the dish while it is cooked.

Serve with boiled potatoes. Delicious!