Loaded Chilli Nachos

Start by making the chilli con carne. Finely dice the onion and red peppers. Crush the garlic.

Add a drizzle of olive oil into a large lidded saucepan on medium heat. Once hot, fry the mince in batches, making sure it doesn’t stew. Once browned, remove from the pan and set aside.

Add another glug of oil into the pan. Then, add the onion and pepper. Stir-fry over until softened, 7 mins, then add the garlic and fry until fragrant.

Stir in the tomato purée, chilli powder, paprika and ground cumin. Cook for 2 mins stirring all the time.

Add the tinned tomatoes and drained kidney beans. Mix well, then return the mince to the pan and pour in the beef stock. The mince should all be covered. If not, add a splash of water. Season with salt and pepper. At this point, taste the chilli – if you want more spice, add a wee bit more chilli powder.

Simmer the chilli until thickened to your liking, or bring to the boil, then reduce to a simmer, place a lid on and leave to cook gently for up to 1 hr 30 mins, depending on how much time you have. Simmering for a longer time will mean a thicker, richer end result, but it’s still delicious eaten straight away if you don’t have the time or are too hungry.

Stir the sweetcorn through until defrosted. Optional: if batch cooking the chilli con carne for the week, transfer to Tupperware containers now.

Preheat your grill to high. Chop the tomatoes and avocado into 1cm chunks. Lightly season the tomatoes with salt and set aside.

Add the tortilla crisps onto a large baking tray. Dollop the chilli all over and top with grated cheddar cheese. Place under the grill until the cheese has melted, 4-8 mins (every grill is different, some might take longer, some might need less time.)

Once melted, top with the soured cream, avocado chunks, tomatoes and tear over some fresh coriander.