Fry crushed garlic in the oil, in a large saucepan, for a minute. Add the beef mince, and cook until just brown. Add the beef stock cube and stir. Add the beans and red pepper, stir and cook for a few minutes.
Add the chopped tomatoes. Half-fill each empty tin with water, swirl to catch the extra tomato juices, and add this to the mix. Stir well.
Stir in passata, vegetable stock cube, wine, chilli sauce and chilli powder, and any other herbs and spices you usually put in your chilli, if liked. Make it as hot or mild as you wish! Season well with black pepper.
Cover, and simmer on a low heat for 15 minutes. Stir in the juice of the lime, and serve.
This tastes great with the juice of a lime squeezed into the mixture a minute or two before it's ready.