Roughly chop the onions, finely chop the garlic, slice the chillies into rings and cut the meat into bite-sized pieces. Heat the oil in a pan and fry the meat in batches. Finally, fry the onions, garlic and chillies briefly, then add all the meat. Season with salt, pepper, 1/2 teaspoon sugar and 2 teaspoons each of cumin and oregano.
Add the tomato paste and sauté briefly. Pour in 750 ml water, add the tomatoes with their juice and chop them up a little, then stir in the stock cubes. Simmer for approx. 1.5 hours, stirring occasionally. Drain the beans and corn and rinse with water. Add to the meat 15 minutes before the end of the cooking time.
To garnish, cut the spring onion, white and light green parts into fine rings.