In a saucepan add together the chopped tomatoes, kidney beans, the brisket with smoky sauce, salt and pepper and the paprika.
Let this simmer for 20 minutes before adding the coriander. By now you should be able to pull apart the pork with two forks. Shred away! Before you know it, you’ll have finished making a scrumptious and simple chilli.
Now for the fries. Cook on a large tray in the oven until lightly brown and nice n’crispy.
Once your chips are perfect, top with the chilli you’ve just made, as well as the crispy bacon lardons and the grated Pilgrims Choice Extra Mature Cheddar.
Then pop the whole dish back into the oven until the cheddar has melted and coated the chilli fries.
Pull out your dish, sprinkle with jalapeños and a couple of dollops of sour cream before serving.