Method
1. Heat the olive oil in a non-stick saucepan and cook the onion until slightly softened.
2. Chop the chillies finely, keeping a teaspoon full aside add to the pan.
3. Add the mince and finely chopped garlic and brown.
4. Add the tomato puree.
5. Slice the mushrooms and cook until softened
6. Add the stock cube and drained kidney beans.
7. Add the tomatoes, rinse the tin with a quarter full of water and add to the pot.
8. Add the oregano and cook down for aprox 30 minutes or until the chips are cooked. The chilli should be thick and not too runny.
9. Place chips into bowl and add the chilli.
10. Add the grated cheese and sprinkle with the remaining chopped chillies.
