Brown the beef: Heat the olive oil in a large frying pan or skillet over high heat. Add the beef mince and break it apart with a wooden spoon. Cook until the meat is deeply browned with crispy edges — you'll hear a vigorous sizzle and smell a rich, savoury aroma. This takes about 5–6 minutes. The colour should be a deep mahogany, not grey.

Sweat the aromatics: Reduce the heat to medium-high. Add the diced onion and bell pepper. Stir constantly for 3 minutes until the onion turns translucent and glossy. The mixture should smell sweet and fragrant. Add the garlic and cook for 30 seconds more — the garlic should become fragrant but not burn.

Bloom the spices: Sprinkle the cumin, smoked paprika, oregano, chilli powder, and cayenne (if using) over the meat and vegetables. Stir vigorously for 45 seconds. The spices will toast slightly, releasing an earthy, smoky perfume that fills the kitchen. You'll see the colour deepen as the spices coat everything.

Add the tomato base: Stir in the tomato purée and cook for 1 minute, scraping the bottom of the pan. The purée will darken and begin to stick slightly — that's good, it builds flavour. Pour in the chopped tomatoes with their juices. The mixture will turn a rich brick-red colour and bubble rapidly.

Simmer with stock and beans: Add the beef stock and both types of beans. Stir everything together until well combined. Bring the chili to a gentle boil — you'll see large bubbles breaking the surface. Reduce the heat to low, cover, and let it simmer for 20 minutes. The sauce will thicken and the beans will soften further. The kitchen will smell warm and inviting, with notes of tomato and spice.

Rest and adjust: Remove the pan from the heat and let the chili rest, uncovered, for 5 minutes. This allows the flavours to meld and the sauce to thicken slightly. Taste and adjust salt and pepper. The chili should look glossy and thick, with tender beans and tender beef throughout.