Add the chopped onions and garlic to the slow cooker followed by the beef, spices, chopped coriander (including stalks) and season with salt and pepper.
Add the kidney beans, both tins of tomatoes, then fill 2 tins with cold water and add too. Pierce the chillies with a sharp knife and add to the slow cooker along with the bay leaves.
Stir the mixture, cover and cook on low for 7 to 8 hours until the beef is tender. Remove the red chillies when the chilli is hot enough for your taste. To thicken, dissolve a tablespoon or two of cornflour in a small amount to cold water then pour in and stir. Ladle into warmed bowls or over mashed potato or rice and serve.