Brown the beef in batches. Place a large, heavy-bottomed pot or Dutch oven over a medium-high heat and add one tablespoon of oil. When the oil shimmers, add half the minced beef. Let it sit undisturbed for 3-4 minutes — you want a deep, mahogany crust to form on the underside. The sound will shift from a gentle sizzle to a more active crackle. Stir and break the meat apart with a wooden spoon. The colour should be a rich, dark brown, not just grey. Transfer to a bowl and repeat with the remaining oil and beef.

Sweat the vegetables. Reduce the heat to medium. There should be a lovely fond (brown bits) on the bottom of the pot. Add the diced onions, bell pepper, and celery. Stir to coat them in the fat. Cook for 8-10 minutes, stirring occasionally, until the onions become translucent and the vegetables soften. You'll smell their sweetness changing from raw to fragrant. The sizzle will quieten as they release their moisture.

Add the garlic and tomato purée. Tip in the minced garlic and tomato purée. Stir constantly for 1-2 minutes. The paste will darken from bright red to a rustier shade, and a deep, concentrated tomato aroma will fill the air. This step is crucial for removing the raw edge from the purée.

Bloom the spices. Sprinkle the chilli powder, cumin, smoked paprika, and dried oregano over the vegetable mixture. Stir vigorously for 30 seconds until the spices become fragrant. You’ll smell a warm, toasty note — this means their essential oils have been released.

Build the liquid base. Pour in the chopped tomatoes, passata, Worcestershire sauce, and beef stock. Use your wooden spoon to scrape up every last bit of the fond from the bottom of the pot — that's pure flavour. Return the browned beef to the pot along with any juices from the bowl.

Simmer low and slow. Bring the chili to a gentle boil — you’ll see lazy bubbles breaking the surface. Immediately reduce the heat to the lowest setting so it barely trembles. Partially cover the pot and let it simmer for 45 minutes. Stir occasionally, especially around the edges, to prevent sticking. The liquid will reduce and thicken.

Add the beans and finish. After 45 minutes, stir in the drained kidney and pinto beans. Simmer uncovered for another 30 minutes. The chili should be thick enough that a spoon drawn through the middle leaves a clean trail that slowly fills. Taste and adjust the seasoning with salt and pepper. The texture should be rich and hearty, each spoonful a warm, cohesive blend of tender beef, soft beans, and a velvety, spiced sauce.