Beef chilli con carne

Method

Dice the onion finely and set aside. Heat a heavy-bottomed pan over medium-high heat and add the beef mince, breaking it up with a wooden spoon as it browns. Work it until the meat loses its raw appearance and the surfaces are caramelised, about 5–7 minutes. Don't crowd the pan; if needed, brown in batches. Tip the meat into a bowl.

Return the pan to medium heat and add the diced onion. Cook gently until soft and translucent, roughly 3–4 minutes, then stir in the chilli powder and cumin. Toast these spices for 30 seconds; you should smell them open up. Return the meat to the pan and stir well to coat.

Add the tinned tomatoes and kidney beans with their liquid. Bring to a simmer, then reduce the heat to low. Leave it to cook uncovered for 20–25 minutes, stirring occasionally. The sauce should reduce slightly and thicken, and the flavours will meld. Taste and season with salt and pepper. If it's too thin, cook it a touch longer; if the sauce is reducing too fast, cover it partially.