Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine and continue to cook for 2-3 minutes. Stir in the tinned tomatoes, tomato purée, fresh chilli, cumin, coriander, cinnamon, and Worcestershire sauce and the beef stock pot. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 45 minutes, stirring occasionally until the mixture is rich and thickened. Add the kidney beans and fresh coriander. Cook for another 5minutes then remove off the heat. Next, cut the tortillas in half and fold into small cones, overlapping the ends together till a cup is formed, making sure to fold over the point. To fill, stuff in a frilly salad leave, followed by a generous serving of the beef chilli. Squeeze over a little sour cream and top with the grated Mexican cheese. Repeat the process with all the remaining tortillas and chilli and serve immediately whilst still hot.