Put your pan on the stove over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot.
Add the onion and cook until the onion is soft and slightly translucent.
Tip in the garlic, red pepper, 1 tbsp hot chilli powder, 1 tsp paprika and 1 tsp ground cumin.
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula.
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits.
Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
Add chopped tomatoes.
Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper.
Squirt in about 2 tbsp tomato purée and stir the sauce well.
Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and rinse red kidney beans (or Bayo beans) in a sieve and stir them into the chilli pot.
Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
Taste and adjust with salt and a dash or two (to taste of) of the El Cielo Red Taco Sauce
Leave it for 10 minutes and serve it with El Cielo Totopops!
