Alabama Chilli with Rice or Pasta
1 tablespoon oil
500 g (1 lb) lean minced beef
2 onions, diced
1 carrot, diced
1 red or green pepper, cored, deseeded and diced
1 fresh chilli, deseeded and diced
425 g (14 oz) can tomatoes
2-3 tablespoons tomato puree
150 ml (1/4 pint) stock
1 bay leaf
1/2 teaspoon chilli powder
1/2 teaspoon dried mixed herbs
250 g (8 oz) packet frozen sweetcorn
425 g (14 oz) can kidney beans, drained
salt and freshly ground black pepper
boiled rice or pasta, to serve
Heat the oil in a frying pan and add the minced beef. Cook gently over a medium heat until browned and then transfer to a casserole.
Saute the onion, carrot, pepper and chilli until softened and add to the beef in the casserole. Add the remaining ingredients, except for the sweetcorn and kidney beans, and simmer for a further 15
minutes. Add the sweetcorn and kidney beans and then simmer for 5 minutes until heated through.
Remove the bay leaf and adjust the seasoning to taste. Serve the chilli with plain boiled rice or pasta.