Brown the mince beef in a large fry pan.
In a large pot soften the onion, bird’s eye chillies and garlic in a little olive oil over medium high heat.
Add the cumin, coriander, thyme and dried chilli, sauté a further 5 minutes.
Add the tomato paste and cook a further 5 minutes.
Add the browned beef, pan juices, tomato soup, kidney beans and canned tomatoes.
Stir well, bring to the boil and reduce to simmer.
Simmer for at least 2 hours, stirring occasionally.
Add the capsicum and continue to simmer for half an hour.
Taste for seasoning and add salt, pepper and Tabasco to taste.
Serve with steamed rice, corn chips, or bread. Great topped with a little creamy guacamole and shredded cheddar cheese.