Step one:

Cook the rice according to the packet instructions.

Step two:

Meanwhile, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes until softened.

Step three:

Add the beef mince and cook until browned, breaking it up with a spoon as it cooks.

Step four:

Stir in the paprika, cumin, chilli powder, smoked paprika and cayenne pepper before adding the tomato purée.

Step five:

Pour in the chopped tomatoes and 200ml water, crumble in the beef stock cube and add the sugar. Season with salt and black pepper, then stir in the kidney beans.

Step six:

Bring to the boil before reducing to a gentle simmer. Cook for 20–25 minutes, stirring occasionally, until the sauce has thickened.

Step seven:

Divide the rice between four bowls and spoon over the chilli. Finish with the sour cream, Applewood Grated, jalapeños and fresh coriander before serving.