Step 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.
Step 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.
Step 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.
Step 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.