Step 1: Prepare the Vegetables
Preheat your oven to 200°C degrees. Remove the dark green top and the bottom root from the leek, cut it in half lengthways, then slice into thin half-moon shapes. Peel and grate the garlic. Remove the core from the red pepper and chop it into small 1cm chunks. Chop the chives into ½cm pieces.
Step 2: Cook the Vegetables
Heat a large frying pan over medium-high heat and drizzle in some oil. Add the leek and pepper and cook for 5 minutes until they soften. It’s okay if they colour slightly, this will just add to the flavour!
Step 3: Drain the Kidney Beans
While the vegetables are cooking, remove the sausage meat from its skin and discard the skin. Drain and rinse the kidney beans.
Step 4: Cook the Sausage Meat
Add the sausage meat to the pan with the softened leek and pepper. Cook for 5 minutes, using a spoon to break it up as it cooks. Once the sausage meat has browned, season with salt and pepper. Add the garlic, smoked paprika, and ground cumin. Mix everything together and cook for an additional minute.
Step 5: Simmer the Chilli
Pour the chopped tomatoes into the pan. Refill the tomato tin(s) a quarter full with water and add this to the pan as well. Add the beef stock pot and stir until it dissolves, then add the kidney beans. Stir everything together and cook for 10-12 minutes, until the chilli thickens and becomes tomatoey.
Step 6: Prepare the Tortilla Chips
While the chilli is cooking, make the tortilla chips. Use scissors to cut each tortilla into eight triangles.
Step 7: Bake the Tortilla Chips
Arrange the tortilla chips in a single layer on a large baking tray. Drizzle them with olive oil and sprinkle with salt and pepper. Bake in the oven for 4-5 minutes. Keep an eye on them to make sure they don’t burn!
Step 8: Serve
Taste the chilli and add more salt and pepper if necessary. Serve the chilli in bowls, topped with a spoonful of yoghurt and a sprinkling of chives. Place the tortilla chips on the side of the bowl for scooping. Enjoy!