Heat the oil in a large pan (my slow-cooker has a removable pan so I used that) then cook the meat on all sides just until browned and sealed.

Plonk the beef in the bowl of the slow-cooker.

Pour over the crushed tomatoes and scatter the kidney beans.

Sprinkle the top with the herbs and spices and clamp on the lid.

Turn the cooker on to low and leave it to do its thing for at least 8 hours.

Take the lid off and stick a fork through the tender flesh.

If it goes through easily then carefully remove any large chunks of fat then grab another fork and tear the meat to shreds.

Stir it all together then pop the lid back on for 30 minutes.

Serve in warm tortillas, over nachos or baked potato or however you like.