Heat the oil in a pan and sauté the onion and garlic for 5 minutes. Stir in the spices then add the mince and brown for 5 minutes.
Pour in the stock and kidney beans, then bring to a simmer and cook for 40 minutes.
In a large, oven proof dish, place a layer of tortilla chips in the bottom. Cover with a layer of chilli, then soured cream, guacamole and cheese.
Repeat the layers, finally finishing with a layer of tortilla chips covered in cheese.
Cook in the oven at 200 °C/400 °F/Gas mark 6 for 15-20 minutes, until the top is golden and bubbling.
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