Sids Chilli Con Carne

1 tbsp rice bran oil
1 large onion
1 orange pepper
2 garlic cloves, peeled
1 tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
500g minced beef
1 beef stock cube
400g can chopped tomatoes
1 tbsp SIDS RINGS AROUND URANUS SAUCE
½ tsp dried marjoram
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
Plain boiled long grain rice, to serve
Soured cream, to serve
SIDS SALT & PEPPER

Preparation: Chop onion into small dice, about 5 mm. (The easiest way is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice) Cut pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop garlic.
Cooking: Sauté onions for about 5 minutes, until soft, squidgy and slightly translucent. Add garlic, pepper, chilli powder, paprika, SIDS RINGS AROUND URANUS SAUCE and ground cumin. Stir well, then leave to cook for another 5 minutes, stirring occasionally.
Increase heat, 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 the beef stock cube into 1 cup hot water, stir to dissolve then add to the mince mixture along with tomatoes, marjoram, sugar, tomato purée then stir the sauce well. Simmer, covered, for 20 minutes, stirring occasionally. The saucy mince mixture should look thick, moist and juicy. Drain and rinse beans and add to the sauce. Bring to the boil again and simmer without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season with SIDS SALT & PEPPER. It will probably take a lot more seasoning than you think. Replace the lid, turn off the heat and leave to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle and the meat.
Serve with soured cream and plain boiled long grain rice.