1-Prepare all ingredients as listed, such as dicing the onion and mincing the garlic, to set yourself up for success.

2-Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 3 minced garlic cloves and 1 diced onion, cooking for 1 minute until fragrant.

3-Add 1 diced red capsicum and cook for another 2 minutes until the onion is translucent, stirring occasionally.

4-Increase the heat to high and add 1 lb (500g) of beef mince, cooking and breaking it up until mostly browned.

5-Stir in the chili spice mix including 1 to 2 teaspoons cayenne pepper, 4 teaspoons paprika powder, 5 teaspoons cumin powder, 2 teaspoons garlic powder (or onion powder), 2 teaspoons onion powder, 2 teaspoons oregano, and 1 1/2 teaspoons salt and cook until the beef is evenly browned and the spices release their aroma.

6-Add 3 tablespoons tomato paste, 800g crushed tomatoes, 420g drained red kidney beans, 2 crumbled beef bouillon cubes, 1 1/2 teaspoons sugar, and 1/2 to 1 1/2 cups water (use less for quick cooking or more for slow cooking). Bring everything to a simmer.

7-For a quick cook, simmer uncovered on medium-low heat for 20 to 40 minutes with gentle bubbling. For slow cooking, cover and simmer on low heat for 1.5 to 2 hours, or use a slow cooker with an extra 1/4 cup water on low for 6 to 8 hours.

8-Adjust salt to taste before serving. The preparation takes about 10 minutes, with cooking time varying based on your method.