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Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion, garlic, red chilli and thyme. Cook gently for 5-6 minutes until soft but not coloured.
In a second pan, heat a splash of oil over high heat. Add the mince and break it up. Cook for 6-8 minutes until properly browned with crispy edges.
Add the cumin, paprika and oregano to the aromatics pan. Stir for 1-2 minutes until they release their aroma. Tip the browned mince in and mix well.
Stir in the fresh and tinned tomatoes. Cook down for 5 minutes. Pour in the stock and tomato puree, then drop in the cinnamon stick and bay leaf.
Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until the sauce thickens.
Stir in the drained kidney beans. Cook for another 5-10 minutes until they warm through and absorb the flavour. Season with salt and pepper.
Mix chopped chives into the soured cream. Spoon chilli over rice with the soured cream on the side.