Fry onions, garlic, and herbs in half the vegetable oil until golden-brown.
Brown the beef mince in batches using the remaining oil in a separate pan.
Combine the browned beef with the onion mixture.
Add canned tomatoes and Worcestershire sauce and bring to a simmer.
Dissolve stock cubes in 500ml boiling water.
Add stock to the beef, simmer for one hour until thickened, then let cool.
Fry onions and garlic in a heavy pan until softened.
Stir in ground spices, add wine, and simmer until liquid reduces by half.
Add chopped tomatoes, Worcestershire sauce, and red chillies, and simmer until thickened.
Add braised mince, mushrooms, kidney beans, and 250ml beef stock.
Simmer for 45 minutes until the sauce is thick and flavours intensify.
Serve over rice with tortillas, soured cream, and grated cheese.