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First, make the chilli by heating the oil in a deep frying pan. Cook the onion on a gentle heat for approx 5 mins until softening. Add the red pepper, garlic and paprika and stir for a few mins. Turn the heat up, tip in the mince, and fry until browning all over.
Pour in the beef stock, tomatoes, sugar, hot sauce and season well with salt. Bring to the boil, then reduce the heat to a gentle simmer and cook for 30 mins. Five mins before the chilli is ready, tip in the kidney beans with their sauce, and stir to warm through. Keep over a low heat until ready to serve.
Meanwhile, pour the milk into a large bowl and place the courgette chunks into the milk. Put the flour onto a large plate and season well. Take each courgette chip and roll in the seasoned flour, patting off any excess.
Heat the oil in a wok or large saucepan (until reaching 180C on a thermometer or a piece of bread browns in 10 secs). Fry the courgettes in batches for 5-6 mins until golden. Transfer to kitchen paper and scatter over flakey sea salt.
To serve, cover the courgette chips in chilli with a scattering of parmesan and mozzarella.