Heat a wok or large pan with some oil. Add the onions and cook until browned. Add the mince and stir to break up any lumps. Cook until well browned. Add the garlic and cook for a few minutes.
Add the paprika, chilli powder, seasoning, cumin, coriander and tomato soup sachet. Stir well. Stir in the tomatoes and kidney beans. Add the chilli sauce, pepper sauce and Tabasco. Season to taste with salt and pepper.
Bring to a slight boil and then turn right down to a simmer. Simmer uncovered for a minimum of 1 hour. Stir occasionally. Serve in bowls with a bowl of Cheddar on the side. Nice eaten spooning some chilli con carne into the pitta pockets with cheese and the rest eaten from the bowl.
Can easily be adjusted if you do not like it too spicy. Easy to increase quantities to serve a crowd. I have made this for 15 people and re-heated in a slow cooker for people to help themselves.