For the chili con carne, in a large saucepan, sauté the mince in oil, turning until hearty. Add chopped onions and garlic and continue to sauté until onions and garlic are translucent.
Stir in cumin, oregano and chili-con-carne herb mix (or cayenne, chili seasoning) and the paradeis pulp. Pour in the clear soup and simmer on low for about 1 hour with the lid on.
Add the beans and the corn kernels and cook for 15-20 minutes. Season with salt, pepper and salsa sauce.