A slightly different dish to the world famous spicy Chilli Con Carne.  By the way, no one really knows for sure whether Chilli Con Carne came from Mexico or Texas but it is now the official dish of the U.S. state of Texas.   Traditionally we would use cubed or minced beef in this dish but this time we will be using corned beef.

Serves 4
Preparation time: 10 mins
Cooking time: 35 mins

Ingredients

1 medium sized onion
1 red pepper
1 and a half tsp hot chilli powder
1 tbsp olive oil
Salt and pepper
1 tbsp tomato puree
1 beef stock cube
1 can of corned beef
1 can of chopped tomatoes
1 can of red kidney beans
Half a can of baked beans

Method

Chop up the onion and red pepper then fry with the olive oil, salt and pepper until soft.  Slice up the corned beef and gradually add it to onions and pepper and fry a little until the mixture becomes quite sloppy.  Add the tomato puree and chilli and cook for about 5 minutes.  Finally, add the chopped tomatoes, beans and a stock cube, bring to the boil and allow to simmer for about half an hour.