Step 1

Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.

Step 2

Turn heat up to high and add beef. Cook, breaking it up as you go, until mostly browned.

Step 3

Add Chili Spice Mix. Cook until beef is browned all over. (This step helps release extra flavour from the spices)

Step 4

Add remaining ingredients, with 1/2 cup of water for Quick Cook or 1 1/2 cups for Slow Cook. Bring to simmer, then adjust heat per step below:

Step 5

Quick Cook - 20 to 40 minutes, uncovered, on medium low heat so it's bubbling gently; OR

Step 6

Slow Cook - 1.5 hours to 2 hours, covered, on low heat so it's bubbling very gently. (Note 3 Slow Cooker)

Step 7

Adjust salt to taste just before serving.

Step 8

Serve over rice, or ladle into bowls and serve with corn chips or warm tortillas on the side with Toppings of choice (Note 6). See Note 7 for more serving options. My usual: Either over rice or with corn chips, always with sour cream, cheese and coriander.