Brown the mince in a large pan. Add onion, red pepper, garlic and half of the chillies. Cook for a further two minutes before adding the beef stock and tins of tomatoes. Add the cumin and chilli powder.
Simmer slowly on a low heat, the liquid will reduce and the chilli will become thick and a deep red in colour. Usually can take between 30 minutes to an hour depending on your stove.
Your chilli should be nearly ready. Add the rest of your chillies, and the tin of kidney beans. Cook on a low heat for a further 10 minutes. At this stage try your chilli. You may want to add some black pepper and/or extra chilli powder to taste.
Once satisfied, your chilli is ready. Take off the heat and add fresh coriander. I usually use a good handful.
Fresh coriander is a must. It adds a lovely fresh taste to the chilli and makes it stand out from other basic recipes.