Corned Beef Chilli

An excellent chilli made with corned beef, red kidney beans, sweetcorn, onion, mushrooms, red and green diced pepper, along with garlic, tomato puree, paprika, beef stock, and some basil.

The kidney beans were soaked overnight along with some finely chopped garlic. The beans were cooked for twenty minutes with diced onion, until soft. Then about half a standard sized tin of corned beef was added,  broken up with a stirrer, and stirred through the mix.

Followed by the addition of beef stock, two squirts of tomato puree, a teaspoonful of chilli powder, diced red and green pepper, diced mushrooms (six), and half a small tin of sweetcorn (drained).

Cooked for about 50 minutes at a low simmer under glass, after which half a teaspoonful of paprika was added, along with half a teaspoonful of dried basil. Simmer for a further ten minutes, while the rice is being prepared.

Served with long grain rice, dressed in a sprinkling of coriander leaf.