Heat the vegetable oil in a large soup pot over a medium heat. Add the onion and cook until softened, about 5 minutes. Tip in the garlic and pepper and cook for another 5 minutes.
By now everything should be nice and soft so add in the beef mince and the spices and cook until the mince is browned, about 10 minutes.
Add the chopped tomatoes and beef stock. Bring the chilli to a simmer then leave it for at least 20 minutes but up to an hour and a half depending on how much time you have. The longer it simmers the more the flavours will develop!
10 minutes before the end of cooking add the kidney beans. Serve the chilli with rice and loads of toppings!