chop all veg to pref size place in sections, open tins and passata sauce to have ready, drain and rinse kidney beans

warm oil/butter then add mince and brown

once almost browned the mince add pepper let heat rise again, same with mushrooms and onions, once soffend add garilic then squeeze the garlic pureree for the count of 3, so squeeze 1000 an so on

once garlic has soffend dont brown add choped tomatoes mix let heat rise, add passata let heat rise then same with adding kidney beans

then add dried mixed hurbs then stock, mix well but gently an let heat rise, then add the cumin an chilli powder and mix well

let simmer with big bubbles untill sauce thickens as this happens the oil and fat from mince will sit at edge of pan just skim this out, it will also reduce the heat of chilli but taste will remain

this is why its a warm chilli, if u like spicy or just hot add chilli powder to taste, u can also add corn flower to thicken sauce, this is fool proof

serve with rice and side salad