Warm saucepan to about medium heat and then add the oil.
Leave it for 1-2 minutes until hot before adding the onions to cook- Stirring fairly frequently until the onions are soft, squidgy and slightly translucent.
Add the garlic, the red pepper
, the chilli
, the paprika and the cumin
and give a good stir.
Then leave it to cook for another 5 minutes, stirring occasionally.
Brown the mince: turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula.
The spices should sizzle a bit when you add the mince.
Keep stirring and prodding for at least 5 minutes, until all the mince
is all crumbly 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 a grey watery mess.
Making the sauce by crumbling a stock cube into 300 ml hot water, pour this into the pan with the mince mixture.
Open the tin of chopped tomatoes and add the marjoram and the sugar, check & correct the salt and pepper to taste.
Put in 2 tbsp of tomato
purée and stir into the sauce well.
Simmer gently by bringing the whole lot to the boil, stirring well and putting a lid on the pan before turning down the heat until it is gently bubbling and leave it for 20 minutes.
Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out - if so, add a few tablespoons of water and make sure that the heat really is low enough.
After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain & rinse the beans
and stir them into the chilli pot and then bring this to the boil again.
Gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.