Make the cheese sauce by melting butter in a saucepan. Add flour and cook on a low heat until combined. This should take approximately 5 minutes
Add the milk slowly and whisky until combined. The mixture will thicken gradually. Season with salt and pepper and add grated cheddar until smooth and combined. Set aside ready to use,
For the chilli, heat oil in heavy based pan over a medium heat. Add the onions and fry until soft for 3 minutes.
Add mincemeat and cook for 5 minutes until meat changes colour. Add the garlic and cook for another 4 minutes.
Add the chilli powder, oregano and cumin and stir. Add in tomato paste, kidney beans, stock cubes and tinned tomatoes
Bring to the boil and then reduce the heat to medium and allow to simmer for 20 minutes, stirring occasionally.
Add salt and pepper and set aside ready to serve.
For the guacamole, place the avocado, garlic, mayonnaise, lime juice and seasoning and mix into a smooth paste until ready to serve
To serve, place tortilla chips on a baking tray and lightly toast in the oven for 2 minutes.
Remove the tortilla chips from the oven and place in a serving dish. Top with the chilli, drizzle some cheese sauce over the top. Top with sour cream, guacamole and sliced jalapenos. Garnish with chopped coriander.