Dice the onion, pepper and chorizo before adding them to a large pan over a medium-low heat along with a good drizzle of olive oil.

Sweat down for 5 mins until soft then add the minced garlic, tomato purée, Bull’s-Eye Carolina Reaper Hot Sauce and spices. Stir and cook for another 3 mins.

Empty the contents of the pan into a small bowl and set aside. Return the pan to a very high heat.

Add the beef mince to the pan along with a good pinch of salt. Cook for a few mins until the beef is browned all over.

Add the onion and pepper mix back to the pan along with the tinned tomatoes and half a can of water. Stir well, scraping the bottom of the pan.

Add the kidney beans, bring to a gentle simmer and leave to cook for at least an hour, stirring occasionally.

Once it’s all thickened up and rich, take off the heat and add a big squeeze of lime juice. Stir well and taste for seasoning.

Serve over rice with a sprinkle of chopped coriander and an (optional) spoon of sour cream.