Well after I got such good advice from the good fellows here I thought I had better give it a go.
Bought some nice Maris Piper potatoes but then remembered I had some prior made, frozen "huge" chips done in my favourite beer batter, which might go well so got those out and will save the other spuds for another time.
The Chili was a family recipe, nothing too special but the minced beef is all soaked in Milk before pan frying in salted butter to make it especially juicy.
The chips went in the oven for 25 minutes at 180, I then pan fried them in a little butter which I find helps bring the Beer Batter flavours back through after they've been frozen.
The pan is a really large one, it doesn't quite do the size of the chips justice in the pics
Keep going till they've absorbed all the butter and they are lovely and crispy on the outside and fluffy on the inside:
A red Leicester cheese grated over the top
Then the Chili and more cheese, and a sprinkling of my favourite Pink Himalayan Rock Salt, then served with some locally made cider from my favourite brewery.
It was absolutely delicious! BUT, now for the big bit, over to you guys for critique, did I do it ok? anything I should do different next time?
Thanks for looking!