Cowboy beans with fried eggs

Submerge the dried chillies in the hot brewed coffee

Toast the cumin and coriander seeds in a dry pan over a medium heat for a minute or so until they start to smell aromatic then grind to a powder

Heat a couple of tablespoons of oil, then add the pancetta and cook until the fat has rendered. Remove the cooked pancetta from the pan. Add in the onions and cook until soft, scraping up all the bits from the bottom of the pan. Add the peppers and cook until softened

Remove the chillies from the coffee and slice them, discarding their stalks and seeds. Add them to the pan along with the Scotch bonnet, garlic, dried chillies, cumin, coriander, Worcestershire sauce and coffee

Return the meat to the pan together with the stock, tinned tomatoes, cinnamon stick and bay leaves and mix

Bring to a boil then reduce to a simmer. Cook for 30 minutes, or until everything is thick and rich. Check the seasoning and add salt and pepper as necessary

After this time, remove the lid and add the beans. Cook for a further 30 minutes then remove from the heat before adding the vinegar and chocolate

While the chilli is resting, fry the eggs until crisp on the bottom and serve on top of the chilli with the jalapeños, sour cream and tortilla chips