Start by washing and chopping all vegetables. Cut onions, peppers, and garlic into small pieces. This makes cooking faster and easier. Keep all ingredients ready before you start cooking.

Heat olive oil in a large pot. Add chopped onions and garlic. Cook until soft and light golden. This creates a flavorful base for the dish.

Add minced beef to the pot. Cook until it turns brown. Stir well to break up the meat. Make sure there are no pink parts left.

Now add cumin, paprika, chili powder, salt, and black pepper. Stir everything well. The spices will give the dish its rich and deep flavor.

Add chopped peppers, tomato paste, and canned tomatoes. Mix everything together. Let it cook for a few minutes so flavors blend well.

Add kidney beans and beef stock. Stir well and bring to a boil. Reduce heat and let it simmer slowly. This helps all flavors come together.

Let the chilli cook on low heat for 30 minutes. Stir occasionally so it does not stick. The sauce will become thick and rich.

Taste and adjust salt or spice if needed. Serve hot in bowls. You can add rice, bread, or toppings for extra flavor.