Start by making the beef ragu, into a large frying pan, add the oil and over a medium/low heat cook the diced onion, garlic & chilli for about 5 minutes until soft and fragrant.
To this add the peppers and cook until soft.
Add the minced beef and cook for a further 5 minutes until the beef is broken up.
At this point, add the tomato puree, spices and tinned tomato and mix well.
Pour over the beef stock and turn down the heat and cook over a gentle heat for 20-25minutes until the beef is cooked and the sauce has reduced.
Taste and adjust the seasoning to suit you.
While the beef ragu is cooking, turn on your deep fryer and set it at 180C for the potato crisps.
Pop the slicer attachment onto your Kenwood mixer and carefully push through the potatoes one by one.
Don't be tempted to slice all the potatoes at the one time as I find they will discolour while waiting to be fried so I like to slice two potatoes, cook them, slice two more etc and continue to do so until you've cooked them all.
Place the potato slices in the hot oil and cook until golden brown and crispy.
Remove and put on some kitchen paper to soak up the excess oil. Season and set aside.
To serve, place the hot spicy beef ragu into a serving dish and top with the crispy potatoes and serve with grated cheese, jalapenos, coriander and plenty of sour cream. Enjoy!