2 tsp olive oil
125g rindless bacon, roughly chopped
750g lean bef mince
1 brown onion, finely chopped
2 red capsicums, chopped
3 garlic cloves, crushed
2 tbsp chilli powder
800g Riviana Italian Crushed Tomatoes
300g Garden Supreme Corn Kernels
600g Riviana Red Kidney Beans, drained
TO SERVE
Riviana Sliced Jalapenos
coriander leaves
sour cream
tasty cheese, grated
chillies
Fry bacon in oil until crisp then add mince until browned.
Add onion, capsicum and garlic. Cook until vegetables are soft. Add chilli powder and cook until fragrant.
Add tomatoes and 250ml cold water. Bring to the boil then reduce medium-low. Simmer , partially covered, for 30 minutes or until sauce has been reduced slightly.
Add corn and Red Kidney beans. Increase heat to medium. Cook until beans are heated through and sauce has thickened.
Serve with jalapeno chillies, sour cream, coriander leaves and grated tasty cheese.
