Start the base: Place a large, heavy-based frying pan over a medium-high heat and add the olive oil. Once the oil shimmers and you see a faint wisp of steam, add the diced onion. Cook for about 3 minutes, stirring occasionally, until the onion turns translucent and softens — you’ll notice a sweet, savoury aroma rising from the pan.

Add the aromatics: Tip in the minced garlic and diced red bell pepper. Stir everything together and cook for another 2 minutes. The garlic should become fragrant but not brown; the pepper will start to soften and release a slightly sweet scent.

Brown the beef: Add the minced beef to the pan, breaking it up with a wooden spoon. Cook for 5–6 minutes, stirring every minute or so. The beef will change from pink to a deep brown, and you’ll hear a steady sizzle as the moisture evaporates. Scrape the bottom of the pan occasionally to release any browned bits — those are packed with flavour.

Season and spice: Sprinkle over the smoked paprika, ground cumin, dried oregano, and chilli powder. Stir thoroughly for about 30 seconds until the spices coat the meat and release their oils — the kitchen will suddenly smell warm, smoky, and earthy.

Simmer the sauce: Pour in the tinned chopped tomatoes and beef stock, then add the drained black beans. Stir everything together, bring the mixture to a gentle bubble (you’ll see small bubbles breaking the surface), then reduce the heat to low. Let it simmer uncovered for 8–10 minutes, stirring occasionally. The sauce will thicken and deepen in colour to a rich mahogany red, and the beans will become tender.

Season and rest: Taste the mixture and add salt and pepper as needed. Remove the pan from the heat and let it sit for 2 minutes — this resting time allows the flavours to meld and the sauce to settle into a glorious, hearty texture.

Assemble the bowls: Divide the cooked rice among four bowls. Spoon the beef and bean mixture over the rice, then let everyone add their preferred toppings — a sprinkle of cheese, a dollop of soured cream, fresh coriander, avocado slices, and a squeeze of lime.