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Preparation: In your slow cooker, combine the beef mince, passata, tomato purée, garlic, half the chopped coriander, sliced chili, chopped onion, spice mix, and a pinch of salt and pepper. This foundation of flavors will set the stage for a rich dish.
Cooking the base: Set your slow cooker on high and cook for 4 hours, or on low for 7-8 hours if your schedule needs more flexibility.
Adding the bulk: After the initial cooking period, add the chicken stock, kidney beans, chopped red pepper, and dried macaroni into the slow cooker. Continue cooking on high for another 45 minutes. If your setting is low, extend this to about 1 hour to ensure the macaroni cooks through.
Final touches: Just before serving, stir half of the grated Cheddar cheese into the mix. Sprinkle the remaining cheese on top for a gooey, cheesy crust.
Garnish and serve: Sprinkle the reserved chopped coriander over the top for a fresh burst of flavor and color. Serve hot, straight from the cooker, for a comforting and satisfying meal.