Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Fry the meat in the oil until browned. Drain off any excess oil. Stir in the Chili Powder and Cumin and cook over a low heat for 1 minute. Stir in the flour and blend in the tomatoes. Add the salt, Minced Onion and stock. Bring to the boil. Transfer to a heatproof casserole dish, cover and cook in oven for 1¾ hours.
Add the green pepper, sweetcorn and kidney beans. Return to the oven, covered, for a further 15 minutes. Meanwhile, place the rice in a pan of boiling, salted water and simmer for 15-20 minutes until soft. Drain and add to the beef casserole. Stir well and serve.
Serve with tossed salad.