1. Cook the potatoes in a large saucepan of salted boiling water until soft to the tip of a knife, 15-20 minutes.
2. Meanwhile, heat the oil in a large casserole dish set over moderate heat. Add the beef and a pinch of salt; cook until no longer pink, breaking it up with a wooden spoon, 4-5 minutes.
3. Add the onion, garlic, green chilli, and a pinch of salt and pepper to the beef; cook until the onion has softened, stirring occasionally, 4-5 minutes.
4. Stir in the spices and dried herbs. Continue to cook until fragrant, about 1 minute.
5. Stir in the tomatoes, kidney beans, sweetcorn, and stock. Bring to a boil and then reduce to a rapid simmer, cooking until slightly thickened, about 15 minutes.
6. When ready, drain the potatoes. Return them to the pan they were cooked in and add the butter, milk, and plenty of salt and pepper to taste; mash until smooth. Preheat the grill to hot.
7. When the chili con carne is ready, spoon it into a square or rectangular baking dish. Top with the mashed potato, spreading it out with a spoon.
8. Place the dish under the grill and cook until golden brown and crisp on top, 3-5 minutes, depending on the heat of your grill.
9. Carefully remove from the grill and let stand for a few minutes before serving.
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