Red-Hot Chilli

In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside. Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes.

Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and coriander and cook for 5 more minutes, until heated through. Ladle the chilli into bowls and top with a generous spoonful of sour cream, the crumbled bacon and spring onions.