Brown the beef in batches: Pat the beef cubes dry with kitchen paper. Heat 1 tablespoon of oil in a large, heavy-based pot or Dutch oven over a high heat. Add half the beef in a single layer – listen for that vigorous sizzle. Cook for 4-5 minutes without moving, until the underside is a deep, golden brown. Turn and brown the other sides. The meat should look crusty and dark, not grey. Transfer to a plate and repeat with the remaining oil and beef.

Sweat the aromatics: Lower the heat to medium. Add the chopped onions to the pot. You’ll hear a gentle hiss as they hit the fond left by the beef. Cook for 6-8 minutes, stirring often, until they are soft and translucent. The smell will be sweet and savoury. Add the garlic and diced red peppers, cooking for another 2 minutes until fragrant.

Toast the spices: Stir in the tomato purée, ground cumin, smoked paprika, dried oregano, and chilli powder. Cook for 1-2 minutes, stirring constantly. The aroma will become incredibly deep and smoky. The paste should darken slightly and become very fragrant.

Deglaze and build the sauce: Pour in the chopped tomatoes, scraping the bottom of the pot with your wooden spoon to lift up all the browned bits. You’ll hear the liquid sizzle as it hits the hot pan. Add the hot beef stock and stir to combine. Return the browned beef and any collected juices to the pot. Bring the whole thing to a gentle boil, then immediately reduce the heat to a low simmer. You should see just an occasional bubble breaking the surface, not a rolling boil.

Simmer low and slow: Partially cover the pot with a lid and let it simmer gently for 1 hour 15 minutes. Stir it every 20 minutes or so, just to ensure nothing is catching on the bottom. The sauce will thicken and darken, and the kitchen will smell absolutely glorious.

Add the beans and finish: After 1 hour 15 minutes, stir in the drained and rinsed kidney beans. Continue to simmer, uncovered, for another 20-30 minutes. The beans will warm through, and the sauce will reduce to a rich, clingy consistency that coats the back of a spoon. Taste and season generously with salt and black pepper.

Rest and serve: Remove the pot from the heat and let it sit, covered, for at least 10 minutes. This resting time allows the flavours to settle. You’ll notice the chili looks even glossier and more cohesive. Ladle into bowls and enjoy.