Defrost the Beef Chilli Frankfurters at room temperature. When they are defrosted, cut them in small cubes and set them aside.
Meanwhile, finely dice the bell peppers and slice thinly the carrots and fresh chili pepper.
Finely chop a red onion and mince 3-4 garlic cloves.
In a large pot, on medium heat, add the oil and let it heat up. Add the onions and cook them for about 5 minutes until they are soft and have a bit more color. Add the garlic and cook for another 1-2 minutes until it becomes fragrant, stirring it occasionally.
Add the carrots and bell peppers and give them a good mix. Cook for 3 more minutes.
Add the sausage cubes and cook for another 2 minutes. Then, add the fresh hot pepper slices, the stock cube and the spices. If there are no dried chili flakes, slice a second fresh chili.
Mix them well and make sure that you stir constantly. Add the chopped tomatoes, as well as the tomato puree. Stir it in and bring it to a boil before adding more ingredients.
Pour in the coffee and wine and cook the chili con carne for another 10- 15 minutes to reduce it. Season to taste.
Bring the heat down to low and add in the tinned red kidney beans. Cook for another 5-7 minutes.
Take it off the heat and add sweet corn and chopped parsley. When serving, add a dollop of sour cream on top.
Serve with rice and a refreshing salad made with cabbage, lettuce, carrot and a basic vinaigrette. For added visual appeal, mix a little bit of turmeric with part of the rice.