For the chilli, heat the oil in a large heavy skillet over a medium high heat. Add the onion and garlic and cook until soft, about 5 minutes. Turn heat to high and add the beef mince, browning and breaking up as it cooks for 5-10 minutes. Lower heat to medium and stir in the tomato paste. Add oregano and spices and season with salt and cracked black pepper and continue to cook for 1-2 minutes. Add the canned tomatoes and a half can of water and stir to combine. Allow to come to a steady simmer, reduce heat to low and simmer for 45 minutes to an hour, stirring occasionally. Add the drained kidney beans and simmer for 10 minutes.

For the spiced macadamias, preheat oven to 180°C. Line a baking tray with baking paper. Place the macadamias in a bowl and add oil, salt, paprika, chilli and oregano sprigs and leaves and stir to combine. Place on the prepared tray and bake for 7 minutes, until golden. Remove from oven and cool before serving.

To serve, add spoonfuls of chilli to bowls of corn chips and top with sour cream and spicy macadamia topping.