Slice the potatoes into wedges (don’t remove the skin) and place on a large baking tray. Drizzle on 2 tbsp of olive oil, ½ tsp of the cumin, ½ tsp of the paprika and a good pinch of salt and pepper. Toss everything together using your hands and place in the oven for 20-25 minutes (turning twice during this time) until golden brown.
Whilst the wedges are cooking, heat the olive oil in a large skillet. Add in the onion and cook on a low-to-medium heat for 5-6 minutes – until the onion softens. Add in the garlic and ground beef, turn the heat up to high and fry – stirring regularly to break up the beef – until the beef is no longer pink.
Add in the red wine and allow to bubble until almost completed evaporated (about 3-4 minutes).
Add in the peppers and cook for 2-3 minutes, then add in the tomato puree, sugar, chili powder, the remaining cumin, ground cilantro, oregano, the remaining paprika, stock cube and a good pinch of salt and pepper. Stir everything together, then add in the canned tomatoes. Half fill the tomato can with water and swill it around to catch any tomato juice left in the can then pour this in too. Add the mixed beans, bring to the boil and simmer for 8-10 minutes or until slightly thickened.
Take the potato wedges out of the oven and place on a large serving dish. Spoon over the chili.
Serve with sour cream, fresh cilantro, extra cheese and the chopped red onion and tomatoes.