Stovetop Method

• Heat 1 tbsp of the vegetable oil in a heavy-based pot or casserole over medium-high heat. Brown the diced beef in batches to avoid overcrowding, setting aside once browned.
• Lower the heat to medium and add the remaining oil. Sauté the onions until softened, then stir in the garlic and chillies, cooking for 1–2 minutes.
• Add the smoked paprika, cumin, coriander, and oregano, stirring to coat the onions.
• Return the beef to the pot, mixing in the tomato purée and allowing it to cook for a further 2 minutes.
• Pour in the chopped tomatoes, beef stock, and sugar. Bring the mixture to a simmer, cover, and reduce the heat to low. Let it cook gently for 1½ hours, stirring occasionally.
• Add the kidney beans and red pepper (if using) for the final 30 minutes of cooking. If the sauce is too thick, add a splash of stock or water.
• Season with salt and black pepper to taste, then serve hot, garnished with fresh coriander if desired.

Ninja Foodi Method

• Set the Ninja Foodi to ‘Sauté’ mode and heat 1 tbsp of oil. Brown the diced beef in batches, removing each batch once browned.
• Add the remaining oil and sauté the onions until softened. Stir in the garlic, chillies, smoked paprika, cumin, coriander, and oregano, cooking for 1–2 minutes.
• Return the beef to the pot, stirring in the tomato purée. Cook for another 2 minutes.
• Add the chopped tomatoes, beef stock, and sugar. Stir well and switch the Ninja Foodi to ‘Pressure Cook’ mode, setting it for 35 minutes on high.
• Once the pressure cycle is complete, release the steam manually. Stir in the kidney beans and red pepper (if using), then switch back to ‘Sauté’ mode to thicken the sauce for about 10 minutes if necessary.
• Season with salt and black pepper, garnish with fresh coriander, and serve.