1 tablespoon sunflower oil
500 g (1 lb) extra-lean minced beef
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon smoked paprika
2 teaspoon crushed dried red chillies
1 teaspoon ground cumin
1 tablespoon plain flour
400 g (13 oz) can chopped tomatoes
410 g (13½ oz) can red kidney beans, drained
150 ml (4 pint) beef stock
1 tablespoon dark muscovado sugar
salt and pepper
100 g (3½ oz) tortilla chips
2 red pepper, cored, deseeded and diced
chopped coriander
100 g (3½ oz) mature Cheddar cheese, grated


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the mince and onion and fry, stirring and breaking up the mince with a wooden. spoon, for 5 minutes until it is browned.
2.Stir in the garlic, paprika, chillies and cumin and cook for 2 minutes. Stir in the lour. Mix in the tomatoes, kidney beans, stock and sugar, season with salt and pepper and pour the mixture into the slow cooker pot.
3.Cover with the lid and cook on low for 8-10 hours. Stir the chilli, then arrange the tortilla chips on top.
4.Sprinkle over the remaining ingredients, lift the pot out of the housing using oven gloves and place under a preheated hot grill until the cheese just melts. Spoon into bowls to serve.
5.FOR TURKEY FAJITAS WITH GUACAMOLE, make up the chilli as above, using 500 g (1 lb) minced turkey instead of the beef.
6.For the guacamole, halve, stone and peel 1 avocado, then mash the flesh with the juice of 1 lime, a small bunch of torn coriander and some salt and pepper.
7. Spoon the turkey mixture on to 8 warmed, medium soft flour tortillas, top with spoonfuls of the guacamole and 8 tablespoons soured cream, if liked, and rall up to serve.

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