In a sauce pan start by seasoning your oil and that is by adding your vegetable oil and olive oil and heat them up on a medium once the oils are hot add your cumin seeds and fry them for 30 seconds.
Add the diced vegetables and fry for 10 minutes or until they soften. Then add the garlic and cook for an extra 1 minutes.
Increase the heat to high and add the minced beef, cook for 5 to 8 minutes until brown but not fully cooked. Making sure to break off any clumps with a wooden spoon. Then add all your spices and tomato paste and cook for an additional 3 minutes until the sauce has completely thickened.
Add the stock and bring everything to a boil then reduce the heat to low. Cover and cook for 1 hour. Then uncover, add the kidney beans and salt and cook for additional 30 minutes. When a stew reduces the flavour of salt becomes more visible so make sure to use salt in the last stage of the seasoning to prevent over seasoniong your chilli con carne.
Remove from heat and serve with rice.
