Pre-heat the BBQ for 2-3 minutes with the paella pan in place and add a dash of oil.

Gently fry the onions on a medium heat for 2-3 minutes then add the garlic. After a minute add the peppers. Cook for a few minutes until starting to soften.

Add the mince and break up with a wooden spoon, cook for 5-6 minutes or until browned all over, before adding the dried herbs and spices. Cook for a few minutes then add the chopped tomatoes, give it a good mix and bring to the boil.

Add the sugar, pulses along with the beef stock and tomato puree, mix and season well. Cover with the dome lid and cook on a low heat for at least 30 minutes, stirring regularly.

At this point, it will be ready to serve, or for a thicker, more reduced chilli, continue to cook for a further 20-30 minutes. If it looks too saucy add a little more tomato puree, or if looking too dry add a little more water or stock.

Serve with steamed rice and sour cream. Before serving top with the fresh chopped coriander.