Place a deep frying pan or casserole dish on the hob for 1 min then add 1 tbsp oil and the beef mince. Fry for 8 mins till browned and slightly crisp, turning over halfway through. Scoop out into a bowl using a slotted spoon.

While the beef browns, peel and finely chop 1 and a half red onions (set the other half to one side for later). Peel and grate or crush the garlic. Halve the pepper and scoop out the seeds and membrane. Chop the pepper into small chunks. Halve the chilli (if you’re using it) and flick out the seeds if you prefer less heat. You can keep the seeds if you’d like to add a bit more punch at the end.

Fill and boil the kettle. From this point, follow the instructions for the slow cooker or the hob

Slow cooker^ Keep the pan you cooked the beef in on the heat and add the onions and peppers. Fry for 4 mins to slightly soften them, stirring occasionally. Drain and rinse the red kidney beans. Finely chop the coriander stalks, saving the leaves for later.

Add the garlic, chopped chilli, coriander stalks and 1 tsp cumin seeds to the onions and fry for 2 mins. Scoop the veg into the slow cooker, add the beef and stir. Pour in the tin of chopped tomatoes along with 100ml hot water from the kettle. Tip in the red kidney beans and measure in 1/2 tbsp cocoa powder. Add a good pinch of salt and pepper and stir. Pop a lid on the slow cooker, set to medium and cook for 6-7 hrs. For a faster chilli, set the slow cooker to high and cook for 5-6 hrs, or set to low and cook for 8-10 hrs.

When the chilli has 20 mins left, fill and boil the kettle again. Rinse the rice under cold water for a few mins till the water runs clear. Tip the rice into a medium pan. Pour in 600ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 6-8 mins till all the water has been absorbed. Take off the heat. Steam, lid on, for 5-6 mins till the rice is cooked. Leave the lid on the pan to keep the rice warm while you finish the dish.

While the rice cooks, make the guacamole. Peel and finely chop the remaining red onion half and pop it into a bowl. Cover the onion with hot water from the kettle and leave for 2 mins. Drain. Zest and juice the lime into the drained onions. Finely chop the tomato and add to the bowl. Halve the avocado. Gently scoop out the stone with a teaspoon. Peel or scoop the flesh from the skin. Chop into small chunks and mix with the onions. Add a good pinch of salt. Finely chop half the coriander leaves and stir in. Set to one side.

Taste the chilli and add more salt, pepper or cocoa powder if you think it needs it. If you’d like it a bit more fiery, add a few chopped chilli seeds. Serve the chilli with plenty of the fluffy rice, a spoonful of guacamole and a garnish of coriander leaves.

On the hob^ Keep the pan you cooked the beef in on the heat and add the onions and pepper. Cook gently for 6 mins, stirring, till softened and lightly coloured. Drain and rinse the red kidney beans. Finely chop the coriander stalks, saving the leaves for later.

Add the garlic, chilli (if using it), coriander stalks and 1 tsp cumin seeds to the pan and fry for 1 min.

Add the beef back to the pan and stir. Pour in the chopped tomatoes and 200ml hot water from the kettle. Tip in the beans and ½ tbsp cocoa powder. Season and stir. Pop on a lid and simmer on a low heat for 1 hr, stirring occasionally. Add a splash of water if it looks dry, but the sauce should be thick.

When the chilli has 20 mins left to cook, prepare the rice and the guacamole, following steps 3 and 4 in the slow cooker method.

Taste the chilli and add more salt, pepper or cocoa if needed. If you’d like it a bit more fiery, add a few chopped chilli seeds. Serve with plenty of rice, a spoonful of guacamole and the coriander leaves.