Heat the olive oil in a large, deep frying pan over a medium to high heat. Add the garlic oil, carrot and celery. Fry until the vegetables are softened, but not browned (about eight minutes).
Increase the heat and add the minced beef and red chilli. Turn regularly to brown the meat on all sides.
Add the paprika and tomato purée. Cook for three minutes, stirring continuously.
Add the chopped tomatoes and simmer for 35 minutes, adding water if the mixture begins to dry out.
Serve generous portions of chilli with steamed basmati rice.
