Preheat the oven to 200°C (medium-high).

In a pan, brown the minced beef over medium heat, breaking it up with a spoon.

Drain any excess water from the beef.

Add the shredded onion to the beef and cook until softened.

Blend the tomatoes with the tomato paste and add to the beef mixture.

Add the red kidney beans to the chili mixture.

Sprinkle in the garlic powder, chili powder or paprika, black pepper, and salt. Mix well.

If the mixture is too dry, add a little water.

Simmer for a few minutes, then remove from heat.

Peel and cut the potatoes into chunks.

Place the potatoes in a pot with salted water and boil until tender.

Drain the potatoes and return them to the pot.

Add butter and cheddar, edam and kashkawan cheese (reserving some parmesan for topping) to the potatoes.

Mash until smooth and creamy.

Place cupcake liners in a muffin tin.

Spoon a layer of mashed potatoes into each liner.

Top with a spoonful of the chili mixture.

Cover the chili with another layer of mashed potatoes.

Sprinkle the reserved parmesan cheese on top.

Bake in the preheated oven until golden brown.