Brown the beef: Heat the olive oil in your largest, heaviest pot over a medium-high heat. Add the mince in two batches — do not crowd the pan. Let it sit undisturbed for 3-4 minutes until the underside is a deep, mahogany brown. You will hear a vigorous sizzle, and the smell of rich, caramelising meat will fill the kitchen. Break it up with a wooden spoon and continue cooking until no pink remains. Transfer to a bowl, leaving the browned bits in the pan.

Sweat the vegetables: Reduce the heat to medium. Add the onions to the pot and cook for 5-6 minutes, stirring occasionally, until they turn translucent and soft. The sound should shift from a fierce sizzle to a gentle, steamy hiss. Add the garlic and cook for another minute until fragrant — your nose will tell you when it's ready.

Soften the peppers: Tip in the diced red peppers and jalapeños. Cook for 5 minutes, stirring every so often, until they have softened and the pan looks glossy. The peppers will release a sweet, vegetal aroma that blends beautifully with the onions.

Bloom the spices: Push the vegetables to the sides of the pot, creating a clear space in the centre. Add the tomato purée, cumin, smoked paprika, oregano, and ground coriander. Stir this concentrated paste for 1 minute. The spices will become fragrant and deepen in colour, turning a rich brick-red. This step is crucial — raw spices taste dull; bloomed spices taste like a warm hug.

Build the broth: Return the browned beef to the pot, along with any juices that have collected in the bowl. Pour in the chopped tomatoes, beef stock, brown sugar, and apple cider vinegar. Stir everything together, scraping the bottom of the pot to release all those flavourful browned bits. The liquid should be a deep, rust-red colour, and the aroma will now be complex and inviting.

Simmer low and slow: Bring the chili to a gentle boil, then reduce the heat to low so it barely bubbles. You want a lazy simmer, not a violent one — you should see only occasional, lazy bubbles breaking the surface. Partially cover the pot and let it cook for 1 hour, stirring every 15 minutes. The sauce will thicken, the flavours will meld, and your house will smell like a cosy weekend sanctuary.

Add the beans: After the hour is up, stir in the drained kidney beans and black beans. Let the chili simmer, uncovered, for another 30 minutes. The beans will absorb the surrounding flavours, and the chili will thicken further. The texture should be hearty and luscious, not soupy.

Season and rest: Taste the chili. Add salt and pepper — you will likely need a surprising amount of salt to wake up all those deep flavours. Remove the pot from the heat, cover it, and let it rest for 10 minutes. This resting period allows the flavours to settle and the chili to become cohesive. The final aroma is earthy, smoky, and deeply satisfying.