Heat the olive oil in a large, heavy-based frying pan or a shallow casserole dish over a medium-high heat. Once shimmering, add the finely chopped onion and diced red and green peppers. Sauté for 5-7 minutes, stirring occasionally, until the onions become translucent and the peppers soften, releasing a sweet aroma.

Add the minced garlic to the pan and cook for another minute until fragrant. Be careful not to let it brown. Then, add the lean beef mince, breaking it up with a wooden spoon. Cook for 8-10 minutes, stirring frequently, until the mince is evenly browned all over and any pink colour has vanished, leaving a rich, savoury smell and a slightly caramelised texture. Drain off any excess fat if necessary.

Stir in the tomato purée, ensuring it coats the beef and vegetables, and cook for 2 minutes to deepen its flavour. Next, add the ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir well for about a minute, allowing the spices to toast gently and release their aromatic oils – you'll notice an immediate fragrant shift.

Pour in the tin of chopped tomatoes and the beef stock. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for 15-20 minutes. The chili should be bubbling gently, and the sauce will begin to thicken and marry the flavours, emitting a rich, savoury scent. Stir occasionally to prevent sticking.

Remove the lid and stir in the rinsed and drained red kidney beans. Continue to simmer for another 5 minutes, uncovered, allowing the sauce to reduce further and thicken to a consistency you desire – it should cling nicely to the beans and beef. Season generously with sea salt and freshly ground black pepper, tasting and adjusting as needed.

For an exceptional finish, remove the chili from the heat and let it rest for 5 minutes. This brief pause allows the flavours to settle and deepen, making for a more cohesive and delicious dish. While it rests, prepare your chosen garnishes for plating.