Add the butter to the pan heat up then fry the onions for 3 minutes

Tip in the garlic, red pepper, hot chilli powder, paprika, red crushed peppers and ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Brown lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.

Stir for at least 5 minutes, until all the mince is separated and minced size no lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.

Crumble the beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.

Add can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in the tomato purée and stir the sauce well.

Simmer it gently. Bring the whole thing to the boil, give it a good stir. Turn down the heat until it is gently bubbling and cook for 20 minutes. If it looks like its drying just add a couple of tbls hot water

Drain and rinse the can of kidney beans add to the chilies bring to boil stirring then turn heat down and simmer for 10 minutes add another couple of tbls hot water then season to taste.

Serve with 1 tbls Sour cream in the middle on a bed of rice.