Peel and dice the onion. Dice the red pepper. Peel and finely slice the garlic.

Set a large saucepan over a medium-high heat with a drizzle of olive oil. Add the beef mince and fry for 5–6 mins, breaking it up with a wooden spoon, until browned all over. Season well with salt and black pepper, then transfer to a plate.

In the same pan, heat another drizzle of oil if needed. Add the onion, pepper and garlic. Fry for 6–8 mins until soft and starting to catch.

Add the bay leaves, cayenne, cumin, oregano and smoked paprika. Stir and cook for 1–2 mins to toast the spices.

Squeeze in the tomato purée and stir for 2 mins until deepened in colour.

Pour in the chopped tomatoes and chicken stock, then return the browned beef to the pan. Give it all a good stir, bring to the boil, then reduce to a simmer for 25–30 mins until rich and thickened. Taste and season.

While that bubbles away, cook the rice according to pack instructions if you haven’t already. Grate the Cheddar and cut the lime into wedges.

Spoon the chilli over bowls of rice. Top with sour cream, grated Cheddar, a few coriander leaves and a wedge of lime. Finish with black pepper.