Heat 3 tbsp olive oil in a large heavy saucepan or casserole dish. Add garlic and onion and sauté until softened. Add cumin, oregano, sea salt, cracked black pepper, and bay leaves and cook for 2 minutes. Add ground beef and brown all over.

In a small bowl, mix malt vinegar, paprika and chili powder together. Add to beef and stir for 1 minute longer. Add tomato puree, diced tomatoes, red kidney beans and wine. Add mushrooms, red pepper and red chili and season again.

Bring to a boil, then reduce heat and allow to simmer for 1.5 to 2 hours, stirring often. Serve alongside boiled long grain rice, grated aged cheddar, and Tabasco and crème fraiche.