Heat the olive oil in large saucepan over a medium-to-low heat, add the onion and peppers and cook for 3 minutes, stirring occasionally. Add the garlic and chopped chilli and cook for 2 minutes. Add the meat and cook stirring to break up for 5 minutes until brown.
Add the soup to the meat and chilli powder to taste. Season with salt and pepper. Cover and cook for 25-30 minutes, stirring occasionally until cooked. If the mixture is very thick add a little water.
Meanwhile put the potatoes in a pan boiling salted water and boil for 20 minutes until soft. Drain, add the butter and milk and mash. Season to taste. Preheat the grill to high.
Spoon the meat mixture into a shallow heatproof dish and top with the mashed potatoes. Grill for 3-5 minutes until golden. Serve at once.
Taste this recipe as you go along to get the strength of chilli flavouring you like.
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