Chilli Beef and Bean Soup

1 12oz chunk beef brawn or 1 can of corned beef
1 can good quality plum tomatoes
1 carton passata
1 can cooked beans of choice
Mexican chilli powder to taste (cumin seeds & chilli flakes toasted then ground finely)
Salt
Sugar
Water

Tip beef, tomatoes, passata and cooked beans (with their liquid and goo) into a pan and heat through.
Use a potato masher to crush to a rough purée with sufficient texture to keep it interesting.
Add water to get the thickness you desire.
Add Mexican chilli powder to taste, season with salt and sugar and simmer for a few minutes. Taste and adjust seasoning.
Serve.