Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into small pieces. Finely chop the chives (use scissors if easier). Halve the chilli lengthways, deseed then finely chop.

Heat a frying pan on medium-high heat with a splash of oil. Add the pepper. Stir and cook until soft and slightly charred, 5-6 mins. Meanwhile, drain and rinse the kidney beans in a sieve.

Once the peppers are soft, add the sausage meat. Cook until browned, 5-6 mins, using a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Drain and discard any excess fat then season with salt and pepper. Add the garlic, chilli (add as much or as little as you like), smoked paprika and ground cumin. Cook for 1 min more. Pour in the chopped tomatoes, water (see ingredients for amount) and kidney beans. Stir in the red wine stock paste. Simmer until thick, 10-12 mins.

While the chilli cooks, make the tortilla chips. Using some scissors, cut each tortilla into eight triangles (we used one tortilla per person but if you want to use two per person, that's fine - you have enough!).

Place the chips on a baking tray in a single layer and drizzle over some oil. Season with salt and pepper. Bake on the top shelf of your oven until golden, 4-5 mins. TIP: Keep an eye on them to make sure they don't brown too much.

Taste the chilli and add more salt and pepper if necessary. Serve the sausage chilli in bowls with a spoonful of soured cream on top and a sprinkling of chives. Place the tortilla chips on the side of the bowl (for scooping purposes). Enjoy!