Preheat the slow cooker to medium. Heat up the oil in a large frying pan (skillet).
First add the pork to the frying pan, and cook for 5-10 minutes until browned on the outside. Spoon out into a bowl. Repeat with the beef, then remove to a bowl.
Add the onions to the pan and cook on medium/high for about 10 minutes until they're soft and translucent. Add in the garlic and cook for a further minute. Add in the red peppers and cook for another minute. Put the pork and beef back into the pan, then add the stout. Bring it to the bubble and simmer for 3 minutes.
In a cup, mix the stock cubes and honey with the boiling water. Pour it into the pan and give it a stir.
Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, salt& pepper, fresh chilli, tomato puree, Worcestershire sauce and tomato ketchup. Give it all a mix and cook for a 2 or 3 minutes.
Add in the tinned tomatoes and bring to a simmer, stirring a couple of times.
Transfer everything to your slow cooker/crockpot and cook on low for 6-7 hours.
Forty-five minutes before the end of cooking, add in the dark chocolate, fresh coriander, kidney beans and mixed beans. Give them a stir and allow the chilli to simmer for another 45 minutes.
Preheat the oven to 190c/375f. Arrange the tortilla chips on one or two large oven-proof plates. Spoon the chilli on top (you may have some chilli leftover), and sprinkle the cheese on top.
Place in the oven for 6-10 minutes until the cheese has melted, and the tortillas have browned very slightly.
Serve topped with fresh coriander, soured cream and fresh chillies.
You can prepare ahead by making the recipe up to the end of step 8. Just cool, cover and refrigerate or freeze. Defrost thoroughly, and reheat the chilli in a pan or the microwave before spooning on top of the tortillas..Nutritional Information is per serving, without the serving suggestion of sour cream.