Sauté the aromatics: Heat the olive oil in a large frying pan or heavy-based pot over a medium heat. Add the diced onion, carrot, and celery, and cook for 6-8 minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften at the edges — you’ll notice a sweet, savoury smell rising from the pan.

Brown the beef: Tip in the minced beef and break it apart with a wooden spoon. Let it cook undisturbed for 3-4 minutes so it develops a deep brown crust on one side, then stir and continue cooking for another 4 minutes. The kitchen will fill with a rich, meaty aroma, and you’ll see the mince has turned from pink to a speckled brown with tiny crispy bits.

Build the chili base: Stir in the tomato purée, smoked paprika, cumin, and oregano, and cook for 1 minute until the paste darkens and clings to the meat. Pour in the chopped tomatoes and beef stock, scraping the bottom of the pan to lift any browned bits — this is where the flavour lives. Add the drained kidney beans, season with salt and pepper, and bring the mixture to a gentle simmer.

Simmer the chili: Reduce the heat to low, partially cover the pan, and let it bubble away for 25-30 minutes. Stir every now and then. You’ll know it’s ready when the liquid has thickened to a rich, glossy sauce that coats the back of a spoon, and the beef is tender enough to fall apart easily when pressed.

Cook the cauliflower: While the chili simmers, place the cauliflower florets in a large saucepan and cover with salted water. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, until the florets are fork-tender — they should offer no resistance when pierced, and the stems will look slightly translucent.

Make the mash: Drain the cauliflower well and return it to the hot pan for 30 seconds to steam off excess moisture — this is crucial for a non-watery mash. Add the butter and double cream, then mash with a potato masher until smooth and velvety. You want a texture that’s creamy but still holds a slight rustic feel, with no large lumps remaining.

Assemble and serve: Spoon a generous portion of mashed cauliflower into each bowl, creating a slight well in the centre. Ladle the hot beef chili over the top, letting it pool into the mash. The contrast of the creamy white mash against the deep red-brown chili is a sight that promises comfort in every spoonful.