Thoroughly wash your coriander. If yours came with the roots on, chop just the root off before washing as a lot of dirt hides in those crevices. Dry it off and chop it before adding it to your food processor.

Chop your spring onion greens and place them in your food processor. Add a conservative amount of pickled jalapeno (you can always add more later). I have a mini KitchenAid food processor which works well here.

Heat the oil over a medium heat before adding the blended green mixture above. Cook it off for a few minutes until it cooks down and becomes fragrant.

Use the same food processor to blitz the Roma tomatoes into a passata. This will also pick up the leftover greens in the processor. Set aside.

Add the beef and use a large spoon or spatula to break it down into little chunks. Continue cooking until the beef turns brown before adding the blended tomatoes. Measure your 250ml (1 cup) water into the food processor to pick up any extra tomato before adding it in along with the tomato paste and rinsed kidney beans (optional but I do really recommend them).

Add the spices to your tastes, using more as needed. Taste and adjust for the jalapeno as this is your primary chilli element in this recipe.

Turn the heat down and allow to simmer for 10-15 minutes or longer. The chilli should thicken up as the liquid cooks off (the beans will also absorb some). Add extra water if necessary to reach your desired consistency.

Check for seasoning before serving. I like to serve mine with cooked white rice, the leftover coriander, lactose free yoghurt or sour cream, a small amount of avocado and extra pickled jalapeno.