If needed, mix your own blend: cayenne (2 tsp), paprika (4 tsp), cumin (5 tsp), garlic powder (2 tsp), onion powder (2 tsp), oregano (2 tsp).
Heat oil (1 tbsp) in a large skillet over medium-high. Cook salami and onion (1) 1 min, add capsicum (1) and cook a couple minutes until onion translucent, then garlic (3) briefly (don't burn).
Turn heat to high, add beef (500 g), break up and cook until moisture evaporates. Stir in chili spice (2 tbsp) and cook until beef browned.
Add tomato paste (3 tbsp), crushed tomatoes (800 g), kidney beans (420 g), stock (250 ml) and sugar (1 1/2 tsp) (no salt yet). Bring to simmer.
Cook uncovered 20โ60 min over medium-low, bubbling gently. Season with salt to taste before serving with rice, corn chips or tortillas and toppings.