Warm a frying pan (or large pan if you’re cooking the chilli on the hob) over a medium heat for 2 mins, then add ½ tbsp oil and the mince. Fry for 8-10 mins, stirring often to break up any lumps, till the mince is browned all over.

While the beef mince fries, peel and finely chop the onions. Trim and peel the carrot, then dice it. Trim the dry ends off the celery stick, then finely chop it. From this point on, follow the method for either the slow cooker or the hob.

In the slow cooker^ When the mince is browned, scoop it into a 3½ ltr slow cooker. Add the chopped veg.

Halve the pepper, scoop out the seeds and white pith, then finely chop the pepper. Peel and crush or grate the garlic. Add the pepper and garlic to the slow cooker, then add 1 tsp each ground cumin, ground coriander and smoked paprika (see our tip on spicing your chilli, overleaf).

Drain the kidney beans, rinse them and add the beans to the slow cooker. Tip in the tin of chopped tomatoes. Season with a good pinch of salt, give the chilli a stir and then pop on a lid. Set the slow cooker to medium and cook for 6 hrs. For a faster chilli, set your slow cooker to high and cook for 4-5 hrs, or set it to low and cook for 8-10 hrs.

When the chilli has 20 mins left to cook, rinse the rice under cold water then tip it into a medium pan. Add 600ml boiling water and a pinch of salt. Pop on a lid, bring to the boil and then turn the heat down to very low. Gently simmer for 8-10 mins till the rice has absorbed the water. Take the rice off the heat and let it sit, in the pan with the lid on, for 5-10 mins to finish cooking.

Grate the cheddar cheese and roughly chop the coriander leaves.

Taste the chilli and add a pinch more salt if you think it needs it. Fluff the rice up with a fork and spoon it into 4 warm bowls. Spoon over the chilli, garnish with the coriander and serve with the cheddar on the side for sprinkling.

On the hob^ When the mince is browned, scoop it out onto a plate. Add the chopped veg to the pan with 4 tbsp water. Season with a pinch of salt and pepper and fry, stirring often, for 8-10 mins till the veg have softened and picked up some colour.

While the veg fry, halve the pepper, scoop out the seeds and white pith, then finely chop the pepper. Peel and crush or grate the garlic. Add the pepper and garlic to the pan, then add 1 tsp each ground cumin, ground coriander and smoked paprika (see our tip on spicing your chilli, overleaf). Cook and stir for 1 min.

Return the beef to the pan. Drain and rinse the kidney beans, and add to the pan. Tip in the chopped tomatoes. Add a good pinch of salt, give the chilli and stir and pop on a lid. Bring to the boil, then turn the heat down and simmer for 30 mins.

When the chilli has 20 mins left to cook, rinse the rice under cold water then tip it into a medium pan. Add 600ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down to very low. Gently simmer for 8-10 mins till the rice has absorbed the water. Take the rice off the heat and let it sit, in the pan with the lid on, for 5-10 mins to finish cooking.

Meanwhile, grate the cheddar cheese and roughly chop the coriander leaves.

Taste the chilli and add a pinch more salt if you think it needs it. Fluff the rice up with a fork and spoon it into 4 warm bowls. Spoon over the chilli, garnish with the coriander and serve with the cheddar on the side for sprinkling.

Keep & Eat^ You can store this chilli in the fridge for up to 3 days or freeze for up to 3 months. Divide it into portions, cool, then seal in airtight tubs. Store in the fridge or freeze. Make sure the chilli is thoroughly defrosted before reheating, and that it’s piping hot when you serve it. The rice is best cooked as you need it.

The Spice is Riight^ 1 tsp each of the spices will give your chilli a warming aromatic flavour. For less spiciness, use 1/2 tsp each, or for a little more heat, use 2 tsp smoked paprika. For extra heat, add a pinch of chilli powder or dried chilli flakes if you have them in your spice cupboard.