Chili Con Carne

Finely chop the onions and dice the red pepper. Crush the garlic and finely chop the red chilli, removing the seeds for a milder heat.

Heat the oil in a large, heavy-based pan or casserole over a medium heat. Add the onions, pepper and a pinch of salt and cook for 8 to 10 minutes, stirring, until soft and starting to colour at the edges. Add the garlic and chilli and cook for 1 minute.

Turn the heat up to high and add the mince. Break it up with a wooden spoon and leave it for a couple of minutes between stirs so it browns rather than steams. Cook for about 10 minutes, until the liquid has evaporated and the meat is browned and starting to catch on the base of the pan.

Stir in the tomato purée, cumin, smoked paprika, chilli powder, oregano and cocoa and cook for 1 to 2 minutes, until fragrant and the purée darkens. Add the tinned tomatoes, 200 ml of water and 1 teaspoon of salt, scraping up anything stuck to the base.

Bring to the boil, then turn the heat to its lowest and simmer, partly covered, for 35 minutes, stirring occasionally. Add a splash of water if it starts to look dry.

Drain and rinse the kidney beans, stir them in and simmer uncovered for another 15 minutes, until the sauce is thick enough to coat the back of a spoon and the beans are tender. Cook the rice according to the packet instructions while the chilli finishes.

Squeeze in the juice of half the lime and taste, adding more salt or lime if needed. Let the chilli stand for 5 minutes off the heat, then serve over the rice with chopped coriander, the remaining lime cut into wedges and, if you like, a spoonful of soured cream.

The flavour improves overnight. Leftovers keep in the fridge for 3 days and freeze for up to 3 months.