Heat the oil in a large, heavy-based saucepan with a lid

Fry the onion and garlic on a medium heat, stirring often, until softened. This will take around 5 minutes.

Increase the heat to a medium-to-high heat

Add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.

Stir in the chopped tomatoes, tomato purée, chilli flakes, cumin, ground coriander, cinnamon and Worcestershire sauce.

Then crumble in the stock cube.

Season well with salt and pepper.

Bring to a simmer.

Cover with a lid and cook over a gentle heat for 25-30 minutes, stirring occasionally until the mixture is rich and thickened.

Add the kidney beans and stir to mix in.

Cook for a further 5 minutes, uncovered, before removing from the heat and add any extra salt and pepper if necessary.

Serve with rice, nachos or soured cream.