Olive oil

50g chorizo sausage, cut into uneven small dice

1 large onion, chopped

1 large carrot, chopped

1 stick of celery, chopped

1 red pepper, diced

4 cloves of garlic, sliced

1½ tsp chilli flakes (or to taste)

1 tbsp ground cumin

1 tsp smoked paprika

500g minced beef

1 tbsp dried oregano

2 tbsp tomato purée

1 tbsp cider vinegar

1 tbsp brown sugar

1 x 400g tin of chopped tomatoes

1 x 400g tin kidney beans, drained

250ml red wine

TO SERVE:

350g long-grain rice

100g red Leicester cheese, grated

Fresh coriander, chopped (optional)

Preheat the oven to 170°C/gas 3. Add the olive oil to a casserole or heavy saucepan on a medium hob. Add the chorizo and cook till it starts to brown and the oil has turned red. Add the onion, carrot, celery, red pepper, garlic and chilli. Cook for 10 minutes, or till the veg has softened. Add the cumin and paprika. Cook, stirring, for 30 seconds or so, then add the beef and oregano. Cook, stirring, until it has browned, then add the tomato purée and continue cooking and stirring for 2 minutes. Add the vinegar and the sugar, cook for 1 minute, then add the tomatoes, kidney beans and wine. Bring to the boil, then transfer to the oven.

Cook for 1½ hours, occasionally checking to ensure it’s not becoming too dry (if it is, add a little water). Turn off the heat and leave the pot in the cooling oven while you prepare the rice. Wash the rice to remove any starch, then add to a saucepan (for which you have a lid), along with 2½ times the rice’s volume of water. Bring to the boil, stir, lay a tea towel over the top of the pan and carefully jam on the lid (the towel sucks up excess moisture, giving you uy rice). Place on the lowest heat and cook for 8 minutes, then remove from the heat and stand for 10 minutes.

Serve the chilli on a bed of rice, topped with a sprinkling of grated cheese and a scattering of coriander.