Place a large pan over a medium heat and add the oil. Once the oil is hot add the chopped onion and cook for 4 - 5 minutes, stirring frequently, until it has become soft and translucent. 

Add the crushed garlic and chopped peppers to the mix and stir. Add the chili powder, paprika, cumin, chili flakes and garlic granules and stir again. Cook for 3 - 4 minutes, stirring occasionally. Add a couple of tablespoons of water to the pan and using a wooden spoon scrape any stuck on bits off the bottom of the pan, incorporating them into the mixture, before moving on to the next step. This will stop them from continuing to cook to the bottom of the pan and it will add to the flavour!

Turn up the heat to medium/high and add the mince beef / ground beef. Use a wooden spoon to break up the meat and stir and cook until all the meat has browned and there are no pink bits left. 

Make the stock by adding 1 stock cube to 300ml boiling water and add it to the mince. Add the chopped tomatoes and stir. Add the dried oregano and tomato puree and stir. 

Bring the mix to the boil, stir then turn down the heat until it is gently bubbling. Put a lid on the pan and leave for 20 minutes, stirring occasionally, until the mixture has thickened. 

Add the drained kidney beans, stir and bring to the boil again. Reduce the heat till the mixture is simmering and cook for a further 10 minutes, stirring occasionally. 

Turn off the heat, add some salt and pepper to taste and leave to sit for 5 - 10 minutes before serving. 

Serve with rice (or cauliflower rice for a really low point meal) and garnish with a spoonful of fat free natural yogurt and some fresh coriander / cilantro.