1. Place a casserole dish over a medium heat. Add 0.5 oz of butter, and stir in the minced beef, cook until browned. Then remove the browned minced beef to a plate.
  2. Add the rest of the butter to the casserole dish and stir in the onion, fresh ginger and garlic. Allow to cook for two minutes, then stir in the ground cumin, cinnamon and dried chili and cook for another minute. Next stir in the bacon lardons and chorizo, and cook while stirring for three minutes to get them lovely and crispy.
  3. Return the browned minced beef to the dish, and stir well. Pour in the wine, stir and allow to cook for another two minutes. Then add the cherry tomatoes, bay leaves, water, brown sugar, oregano and ketchup. Season with sea salt and freshly ground black pepper and stir well. Cover and allow to cook for two hours on a low heat.
  4. To make the jalapeño and cheese scones, sieve the flour and baking powder into a large bowl. Rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs.
  5. Then stir in half of the grated cheese, followed half of the finely chopped jalapeno chillies. Gradually pour in the milk and use a fork to make a soft dough.  You could also use buttermilk if you wish.
  6. Roll out the dough on a floured surface to a thickness of 1/2in. Cut into six triangles and place on a floured baking tray and sprinkle the remaining cheese and jalapeños on top.
  7. Bake in a preheated oven at 400°F for 15 minutes. Then transfer to a cooling rack for 10 minutes.
  8. Remove the lid of the chili and stir in the dark chocolate and kidney beans. Leave to simmer for another 15 minutes and then serve with the jalapeño and cheese scones.