Jerk-spiced Beef Chowder with scotch bonnet

Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.

Stir in the brown sugar and the rest of the scotch bonnet flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.