Steps:

Heat olive oil in a large soup pot, add in the chopped onion and cook for 5 minutes.

Next, add the ground beef, breaking it apart with a wooden spoon. Mix and cook over medium heat for 6-7 minutes.

Add the chilli powder, cumin, sugar, tomato paste, garlic powder, salt, and black pepper, stirring well.

Add diced tomatoes, kidney beans, beef broth, tomato sauce and the chilli peppers.

Stir well and let the stew simmer for 20-25 minutes.

Let the chilli rest for 5-10 minutes before serving.

Moderate your heat level with chilli peppers:

Go with Thai Chilli or Cayenne for milder heat levels

Choose Peri-peri or Habanero for a hotter level.

To turn the heat up to 11+, use Naga or Bhut Jolokia, but sparingly.

This is a gluten-free recipe so it can be made for those who have gluten allergy or celiac disease.

This is not a vegan recipe so to veganise it, substitute the meat with potatoes or tofu and the broth with a vegetarian one.

To keep the recipe Halal, use Halal meat!