Step 1

Combine mince, onion, egg, bread- crumbs, coriander roots and stems and half the spices in a bowl and season. Using slightly wet hands, roll 2 heaped tablespoons of the mixture into balls and chill for 20 minutes to firm.

Step 2

Heat half the oil in a large non-stick frypan over high heat. Cook meatballs, in batches, for 2-4 minutes until browned.

Step 3

Heat remaining 30ml oil in a large heavy-based saucepan over high heat, add vegetables and cook, stirring regularly, for 10-12 minutes until softened. Add chipotle, garlic and remaining spices, and cook for a further 1-2 minutes until fragrant. Increase heat to high, add beer and reduce by half. Add meatballs, tomatoes, beans and three-quarters of a can of water. Bring to the boil, then reduce to a simmer. Cook, stirring occasionally, for 30 minutes or until sauce is thick and rich and meatballs are tender. Season to taste.

Step 4

For the baked tortilla chips, preheat oven to 180°C. Place tortillas in a single layer on a baking tray, lightly brush with oil and sprinkle with paprika. Bake for 8 minutes, turn and cook for a further 4 minutes or until crisp and golden. Set aside.

Step 5

Change oven setting to grill. Divide meatball mixture among 4 ovenproof dishes and sprinkle with cheese. Grill for 10 minutes or until cheese is melted and golden. Serve with tortilla chips and sour cream alongside.