1. In a large frying pan over a medium to high heat, fry the bacon lardons for 4 – 5 minutes until crisp. Once fried, tip out onto a plate lined with kitchen paper to soak up any extra fat. Set aside until ready to serve.
2. In the same pan add the chorizo and fry for 1 – 2 minutes until it starts to release its oils. Add the mince and fry for 5 – 6 minutes until it starts to turn brown. Sprinkle in the paprika, cumin, coriander and cinnamon, stir well into the mince and fry for a further 1 minute before adding a pinch of salt and pepper.
3. Pour in the beer and simmer for 2 minutes to allow the alcohol to cook off. In the meantime, tip the chopped tomatoes into a sieve and drain off the liquid leaving just the tomato pieces. Add to pan along with the drained black beans.
4. Pour in the cream before adding the grated cheese, stirring well into the other ingredients. Cook over a medium to low heat, allowing the cheese to completely melt. Pour into a bowl and top with the crispy bacon pieces and jalapeño slices if extra heat is desired. Serve warm alongside tortilla crisps and crudités for dipping.