||Place a large non-stick skillet over medium-high heat until hot. Add the cumin seeds, onion and the beef; cook until browned, stirring to crumble.
||Next, add to the beef mixture - tomato salsa, tomato paste, garlic, sugar, pepper, vinegar and the chilies. Stir well to combine.
||Then, add the beef stock, 2 tsp of each bell pepper, chili powder, corn flour and water and allow to cook for 10-15 minutes.
||Finally, add butter. Heat through and stir frequently until cooked down.
||Serve garnished with cheddar cheese, sour cream and bell peppers.