Fry mince in pan with oil, sage and salt and pepper. Stir and add onions, garlic, capsicums and chillis and fry for 15 minutes on high until all liquid has evaporated.

Add tomatoes and half a cup of water and cook until water has evaporated.

Turn heat down and simmer for 10 minutes.

Roughly chop lettuce, add mint and sliced spring onions.

Serve chilli with warm tortillas, salad, yoghurt and a cold beer.