Heat the oil in a frying pan. Add the onion and fry for around 5mins, until the onions softened.
Add the mince and fry until browned, breaking up any large lumps. Add the garlic, chilli powder, cumin and coriander and fry for a few mins.
Sprinkle over the flour and combine together. Add the wine and stock and stir together.
Add the tomatoes, fill the can with water and add. Then add tomato puree, caster sugar, oregano, kidney beans and bay leaf and then season.
Bring to the boil and then reduce and simmer for 30-40mins until the mince is tender. Top tip: If you find the sauce is getting a little dry, add some boiled water.
Serve with jacket potato, rice or nachos.