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Heat the grill to medium-high. Peel and chop the onion into wedges, then peel the garlic. Chop the tomatoes into wedges and remove the stalks from the jalapeños. Put everything onto a baking tray and slide under the grill for 10 mins, then turn and grill for another 5 mins until charred.
Put your porcini mushrooms into a bowl, then cover with boiling water and leave to stand for 20 mins until the mushrooms are fully hydrated.
Put the onion, garlic, tomato and jalapeños into a blender along with the mushrooms and their soaking water. Blitz until smooth and set aside.
Dice the pepper. Heat a shot of oil in a large lidded pan or casserole dish over a medium heat and fry the pepper for 5 mins, then remove from the pan. Heat a shot more oil over a low-medium heat and add the smoked paprika, cumin, cinnamon and oregano. Cook for 1 min before adding the blitzed mushroom paste and the chipotle paste.
Tip in the coffee and Marmite, then add the tinned chopped tomatoes and drained and rinsed beans. Add the red pepper back in, then cover and simmer on low for 30 mins. If you want the chilli a bit thinner, loosen with water. Finally, melt in the dark chocolate. Taste and adjust seasoning with salt and pepper.