Full-Flavour Weeknight Chili

Brown the beef hard in a dry heavy pot, in two batches, until it is properly crusted rather than grey. Set aside.

Cook the onion in the rendered fat until soft, add the garlic for 30 seconds, then the spices and tomato paste. Stir for 90 seconds — this is where the flavour is made.

Return the beef, add the tomatoes, beans, stock and salt. Simmer covered for 40 minutes.

Uncover and simmer 20 minutes more until it mounds on a spoon. Taste for salt and acid; a splash of vinegar at the end wakes the whole pot up.