I started off my heating some olive oil in a large saucepan that has a lid (mine is red), and fried two onions and two cloves of garlic (both of which i had already peeled; the onion i had sliced, while the garlic i had crushed). I had to wait until they were softened, which took timing, and my mom helped me notice when they were ready. Once done, i increased the heat a bit, and then added the beef mince (1kg), cooking it quickly until it browned. I had to make sure that all sides
were brown, which meant flipping it all once one
side had sufficiently browned. I also had to make sure there weren't any big chunks (and there were lots at first), meaning i had to cut it all up with a wooden spoon. Once it was all brown, i then added in 250ml of some nice red wine (i have no idea what type) and let it boil for a couple minutes. Then i stirred in some tinned tomatoes
(2x 400g), three tablespoons of tomato purée, three teaspoons of chilli flakes, a teaspoon of ground cumin, a teaspoon of ground coriander, a stick of cinnamon and some Worcestershire sauce, and then i crumbled in a stock cube. On top of this i added some salt and pepper and then mixed all together nicely. I then brought it to a simmer 
(i actually had to drop the heat, as for some reason it was too high and bubbling away), covered it with the lid and let it cook for about an hour. I had to come back every ten minutes or so though, just to stir it around to thicken it up.
After it had all been cooked, i added in the kidney beans (2x 400g) and a large bunch of fresh coriander from my mom's herb garden. I then let this cook for another ten minutes, took it off the heat and seasoned it a bit more with salt and pepper. And voilà!
I served the chilli con carne with some rice (which i made in a rice cooker), some sour cream, and a nice salad which my mom wanted to make (she was bored).
And it tasted delicious!
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