Heat oil in frying pan, add the mince and onion and fry, stirring for 5 mins until browned.

Stir in the garlic, paprika, chillies and cumin and cook for 2 mins. Stir in the flour. Mix in tomatoes, kidney beans, stock, season with salt and pepper and pour the mixture into the slow cooker pot. Cover with the lid and cook on low for 8-10 hours.

Stir the mixture, then arrange the tortilla chips on top. Sprinkle over the red pepper, chedder, put in for 30 mins.

Serve.