Prepare the onion, red pepper and garlic and keep aside.
Heat the oil in a pot and add the onion.
Fry the onion about 5 minutes until light and glossy.
Add the garlic, red pepper, chili powder, chili flakes, paprika and ground cumin.
Stir it well and let cook for about 5 minutes.
Add the beef mince and turn up the heat a bit.
Let cook for about 5 minutes, make sure there are no lumps or loosen it with a fork.
The meat must become brown.
Crumble the beef stock cube into the hot water and pour this over the mince mixture in the pot.
Add the can of chopped tomatoes,marjoram and sugar.
Season with salt and pepper.
Add the tomato puree and let simmer it gently after giving a good stir.
Bring to a boil, give another good stir, lower the heat and let it gently cook for 20 minutes.
Have a look every now and again to make sure the mixture doesn't cook dry.
Add a tablespoon or two of water if so.
The sauce must look thick, juicy and moist.
Drain the kidney beans in a sieve and stir into the chili pot.
Bring to the boil again and lower the temperature.
Cook for 10 minutes and once again keep an eye for not cooking too dry.
Serve after 10 minutes after the flavours mingled.
If the chili con carne are not hot enough for your taste, add more chili powder and chili flakes and cook for another few minutes.
Serve with rice.
NOTE: If you serve this in pancakes, then the chili pot mixture must cook a little bit more drier than stated before as the mixture will be too runny in the pancake if not cooked enough.
Serve with the sour cream.
TIP:When adding the chili con carne in the pancake, add the sour cream before rolling up.
Sprinkle with cheese on top and serve with more sour cream after heated, on top