In a bowl, combine the minced beef with the onion, breadcrumb, milk, garlic. Roll the mixture in 12-16 balls.
Over medium heat, heat the olive oil in a large saucepan, and fry the meatballs for 3-5 minutes or until browned on all sides. Remove the meatball on a plate and set aside.
In the same saucepan, add the peppers and continue to cook for a further 4-5 minutes until seared. Then, add the garlic, paprika, coriander and cumin and cook for a few seconds.
Add in the sugar, tomatoes and beans and the seared meatballs then bring to a simmer.
Turn the heat on to a low heat and simmer, covered, for 10 minutes.
Serve the chilli with the rice, a dollop of sour cream and the coriander leaves.
