Chili con Carne: Heat oil in a large cast iron pot. Sauté the onions, garlic flakes and salt for a few minutes. Add the remaining spices, sugar and tomato puree, stir over medium heat for 1 minute.
Add the minced beef, breaking any larger chunks. Brown evenly.
Add the crushed tomatoes and bean selection. Stir through. Bring the chili con carne mix to a boil, then reduce the heat to low. Simmer with a lid slightly ajar. Stir occasionally.
Remove from the heat after approximately 20 minutes, or until the sauce have slightly thickened.
Cheesy Nachos Discs: Preheat the oven to 220°C on the grill function. On a baking tray lined with parchment paper assemble nacho chip clusters. (Place 3-5 chips together, overlapping one another slightly).
Top the clusters with grated cheese and ground black pepper. Grill the cheese clusters until golden.
Pico de Gallo: Finely dice the red onion. Cut the cherry tomatoes in quarters. Roughly chop the fresh coriander. Seed the jalapeño chilies and dice thinly. (Amount of chillies can be added or removed according to desired degree of hotness.) Combine all the ingredients, season and top with freshly squeezed lemon juice. Serve immediately.
Serve the chili con carne in a bowl topped with a nacho cluster, freshly chopped coriander, sliced jalapeño chilies, a dollop of guacamole and sour cream.
Notes: Chili con carne can be frozen up to 4 weeks. Alternatively serve the Chili con Carne over a jacket potato, with crispy ciabatta, in a wrap or on couscous.