Heat the olive oil in a large pan.

Cook the onion and garlic until they have softened.

Turn the heat up to high and add the the minced beef (ground beef). Cook until all of the meat has browned. Depending on the size of your pan, you may need to do this in batches.

Season the beef generously with salt and pepper.

Add the chilli powder, dried thyme, paprika, cumin and pepper. Cook for a few minutes.

Stir through the tomato paste and cook for 1 to 2 minutes.

Add the chopped fresh tomatoes, canned tomatoes, kidney beans, chicken stock, bay leaf and cinnamon stick.

Mix everything together well and bring the mixture to a boil.

Then turn the heat down to a low simmer, cover with a lid, and cook for about 1.5 hours.

Give the mixture a stir every 20-30 minutes and check that the mixture is not sticking to the pan.

After 1.5 hours, remove the lid, and continue cooking over low to medium heat for about 15 minutes.

If the mixture looks too thick, add some water.

Taste for seasoning, and add salt and pepper as necessary.

Just before serving, stir through the chopped coriander (cilantro) and sprinkle some on top for garnish.

Serve the chilli con carne with steamed Basmati rice and the chopped avocadoes and cucumber. Garnish with green chillies or jalapeno peppers, and a dollop of sour cream or crème frâiche.