Preheat and Prep: Begin by preheating your oven to 200°C (180°C fan). While it heats, place your large, oven-safe pan or skillet over a medium-high heat. You want a pan that can go from hob to oven, like a cast-iron or heavy-based stainless steel one.

Sweat the Aromatics: Add the olive oil to the hot pan. Once it shimmers and moves freely, tip in the chopped onion. Cook for 4-5 minutes, stirring occasionally, until the onion turns translucent and soft, releasing a sweet, savoury aroma. The edges should just begin to take on a hint of golden colour.

Brown the Beef: Add the beef mince to the pan, breaking it up with a wooden spoon. Cook for 6-7 minutes, stirring now and then. You are looking for the mince to lose its pink colour entirely and develop deep brown, caramelised bits on the bottom of the pan. The sound of the mince sizzling will quieten as the moisture evaporates, indicating it's ready for the next step.

Build the Chilli Base: Stir in the minced garlic and diced red pepper, cooking for one minute until they become fragrant. Add the tomato purée, smoked paprika, cumin, oregano, salt, and pepper. Stir everything together for another minute; the paste should darken slightly and coat the mince evenly, filling your kitchen with a warm, smoky scent.

Simmer the Pasta: Pour in the tinned chopped tomatoes and the beef stock. Stir well, scraping up any browned bits from the bottom of the pan. Tip in the dried macaroni and the drained kidney beans. Bring the mixture to a gentle boil – you'll see large, lazy bubbles breaking the surface. Reduce the heat to a simmer, place a lid on the pan (or cover tightly with foil), and cook for 10 minutes. The pasta will be slightly undercooked and the sauce will look quite loose and liquid, which is exactly what you want.

Bake to Perfection: Remove the lid and sprinkle the grated cheddar cheese evenly across the top of the mixture. Transfer the uncovered pan to the preheated oven. Bake for 15-18 minutes, or until the sauce is bubbling vigorously around the edges and the cheese has melted into a golden, slightly crispy crust. The top should look beautifully blistered and brown in spots, while the underneath is thick and creamy.

Rest and Serve: Remove the pan from the oven and let it sit on the stovetop for 5 minutes. This crucial resting time allows the sauce to thicken further and the pasta to finish absorbing the liquid, ensuring every mouthful is perfectly textured. Garnish with fresh parsley if you like, then scoop into bowls and serve.