Pat the meat dry with paper towels. Heat 3 tablespoons of oil in a large cast iron cooking pot. When hot, add the meat. Sear until all pieces are lightly browned, 3-4 minutes. Drain off fat and transfer to a bowl.
Set aside. Add remaining 2 tablespoons oil to the cooking pot and saute onion and garlic until onion is wilted but not browned. Stir in chilli powder, oregano, cumin and red chilli flakes.
Add stock, canned tomatoes with juice, tomato paste, salt and sugar, mixing well and breaking up tomatoes. Add seared meat. Cover and simmer 40-50 minutes. Add beans and heat through. Thicken with cornflour to desired consistency.
I can't believe you have this recipe all the way in New Zealand. This is a recipe from Sassafrass! Cookbook from the Springfield, Missouri Junior league. This particular recipe was contributed by former Missouri Senator, Jack C. Danforth. It is a good old Midwestern chili recipe and happens to be my favorite! - 01 Apr 2014