Oven to 180’C
Fry the red onions in a large pan (I use a Le Creuset) until soft and then add the mince, stirring until it has turned brown.
Add the chilli, garlic and the vegetables and stir until well mixed. Leave to fry off for about 5 minutes, stirring occasionally so that it does not stick.
Add spiced and coat the mixture well, stirring for 2 minutes.
Add the red wine and simmer until it is almost all soaked into the mixture.
Add the remaining ingredients, bring to the boil and then cover and cook in the oven for an hour and a half until the mixture is really thick. When you remove it, add the sweetcorn and leave to stand for 5-10 minutes.
Meanwhile to make the chips, place the potatoes, garlic cloves and rosemary in a roasting tin mixed well with the olive oil and a good helping of salt.
Cover with foil and roast for 20minutes, after this time uncover, discard the rosemary and keep the garlic to use this for the mayo. Put the potatoes back in the oven for 20-35 minutes, flipping over half way through until they are good and crispy.
To make the mayonnaise, use the garlic cloves from the chip roasting pan and mash them together with the mayo, lemon juice and chives until it is well combined.