Warm the olive oil in a large skillet over medium-high heat. Add the minced garlic and diced onion, sauté for a minute, then incorporate the diced capsicum and cook for an additional two minutes until the onions turn translucent. Raise the heat to high and add the ground beef, breaking it apart as it cooks until mostly browned. Sprinkle in the entire Chili Spice Mix and continue to cook, stirring, until the beef is uniformly browned and the spices have released their aroma. Pour in the tomato paste, crushed tomatoes, kidney beans, crumbled bouillon cubes, sugar, and the measured water—using 1/2 cup for a quicker preparation or up to 1 1/2 cups for a slow cook. Bring the mixture to a simmer. For a quick version, cook uncovered for 20–40 minutes over medium-low heat until it bubbles gently. For a slow-cooked option, cover and simmer on low heat for 1.5 to 2 hours, ensuring a gentle bubble. Season with additional salt if needed just before serving. Serve ladled over rice or spooned into bowls accompanied by corn chips or warm tortillas. Garnish with toppings such as sour cream, cheese, and fresh coriander. Refer to the notes for further serving inspirations.