Build the flavour base: Place your largest, heaviest pot over a medium heat and add the olive oil. When the oil shimmers, add the chopped onion. Cook for 5–7 minutes, stirring often, until the onion turns translucent and soft, and you can smell its sweet, savoury aroma. Add the minced garlic and stir for 30 seconds until fragrant, being careful not to let it burn.

Brown the beef: Turn the heat up to high and add the beef mince. Break it up with a wooden spoon, spreading it in an even layer. Let it sit undisturbed for 2–3 minutes until the underside is a deep, dark brown. The sound will change from a gentle sizzle to a more vigorous crackle as the moisture evaporates. Stir and repeat until all the mince is well-browned and smells nutty and rich. This step is crucial for a deep flavour.

Bloom the spices: Reduce the heat to medium. Add the diced bell peppers and cook for 3 minutes, stirring, until they soften slightly and release a grassy, sweet scent. Push everything to one side of the pot, tip in the tomato purée, cumin, paprika, and oregano, and stir them directly in the hot fat for 1 minute. You’ll see the paste darken and smell a heady, smoky fragrance rise up. This unlocks the spices’ full potential.

Deglaze and simmer: Pour in the chopped tomatoes, beef stock, and tomato ketchup. Stir everything together, scraping the bottom of the pot with your spoon to lift any browned bits. Season with a generous pinch of salt and black pepper. Bring the sauce to a gentle bubble — you’ll see lazy, fat bubbles breaking the surface. Turn the heat to low, cover, and let it simmer for 15 minutes. The sauce will thicken and the colour will deepen to a rich mahogany red.

Cook the pasta in the sauce: Stir in the dried macaroni, making sure it's fully submerged in the liquid. If the sauce looks a little thick, add a splash of hot water. Cover the pot again and let it cook on a low simmer for 12–15 minutes, stirring once halfway through to prevent sticking. The sound will become softer and more rhythmic as the pasta absorbs the liquid. The macaroni is ready when it is tender with a slight bite (al dente) and the sauce has thickened into a clingy, chunky ragù.

Finish and rest: Remove the pot from the heat. Gently fold in the drained kidney beans. The beans just need to warm through, so a minute of gentle stirring is enough. Taste and adjust the seasoning with more salt or pepper if needed. Let the chilli mac sit, covered, for 5 minutes. This resting time allows the flavours to marry and the sauce to tighten slightly, coating every piece of pasta perfectly.