Baked Potatoes with Chilli con Carne

Combine the coffee and chillies in a small bowl, weighing them down to submerge them, if necessary.

Heat a lidded casserole dish and add a dash of oil. Add the meat and brown it all over, then set aside.

Add the diced onion and pepper (with another dash of oil, if necessary) and soften, stirring regularly, for around 15 minutes.

Drain the dried chillies, reserving the coffee, then slice them. Add them to the pan, along with the garlic, oregano and spices. Cook for a minute or two, stirring.

Add back the meat along with the reserved coffee, the tinned tomatoes, stock and cinnamon stick.

Transfer to the BBQ and cook for 2 hours with the lid on and the lid of the BBQ closed, stirring occasionally.

For the final hour of cooking, cook the potatoes. Prick the potatoes with a fork, rub with a little oil and season with salt. Place them on the cooler sife of the BBQ but close to the heat for 1 hour, turning occasionally.

Once the two hours of chili cooking time is up, add the beans and grate in the chocolate. Check the seasoning, then serve with the potatoes, sour cream and chives

If you can’t find the dried chillies, you could substitute them for chipotles in adobo sauce, or use a few shakes of chipotle hot sauce. If you can’t find a smoky hot sauce try using smoked paprika instead.