Peel and dice the onion. Peel and finely chop the clove of garlic, too. Heat the oil in a frying pan and brown the minced beef together with the onion, ratatouille mix and the garlic.

Add the tomato puree and season with salt, pepper, chilli powder and provencale herbs. After approximately 6 minutes add the beef stock and simmer for a further 5 minutes.

Wash, dry and finely chop the parsley. Arrange the chilli on plates, decorate with the parsley and serve.