This is a conventional Chili Con Carné (Chili with meat), except that it takes half the time.

The reason that it is quick is the use of Sambal Oelek instead of chili powder or fresh chilis.

1. Chop 1 large onion (or 2 medium onions), and crush & finely chop 2 cloves of garlic, and place in a deep pan with 2 tablespoons of olive oil.
2. Fry the contents of the pan on a medium heat until the onions begin to go transparent.
3. Add 6 ounces of minced/ground beef, half a level teaspoon of salt, 1 can of kidney beans, and one can of chopped tomatoes.
4. Add half a cup of red wine or water, a heaped tablespoon of paprika powder, and about a heaped tablespoon of tomatoe purée.
5. Add some sambal (there are several types of sambal - sambal oelek, sambal manis, etc. - use whichever you can get). Initially I suggest you use about 1 heaped teaspoon.
6. Stir regularly until the mixture begins to boil, then reduce the heat to a simmer. Stir occasionally.
7. After simmering for 10 minutes, taste it. If it is not spicy enough, add & stir in more sambal until it suits your taste. It takes about a minute for the sambal to cook in to the sauce, unlike chili powder. If the chili is too spicy, then try adding more wine & tomatoe purée, and even a teaspoon of sugar. If it is still too spicy, then try serving with fresh cream or sour cream.
8. If the chili is too runny, add more tomatoe purée.
9. Simmer for a final 5 minutes, and serve with rice.