Heat oil in a large frying pan; cook onion and garlic, stirring, until onion softens. Add beef, cumin and chilli; cook stirring until browned. Transfer to 4.5 litre slow cooker. Stir in stock, paste, undrained tomatoes and oregano. Cook, covered on low, 8 hours.
Add beans; cook, covered on high, about 30 minutes or until hot. Season to taste.
Sprinkle chilli con carne with coriander, serve with tortillas and a dollop of soured cream.
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