For the Chilli: Heat the fat in a large, heavy-bottomed pan on a high heat, then brown the mince in batches, stirring regularly: don't crowd the pan, or it will steam rather than brown. Add the onions and stir fry briefly, until slightly browned.
Turn the heat down, add the garlic. Stir and cook until the onion has completely softened, then add the coffee. Grind together all the dry spices in a pestle and mortar or spice grinder with 1 tbsp rock salt. Add the spices to the pan along with the sugar, fresh chillies, chipotle paste, chocolate, tomatoes and simmer, covered, for 2 hours.
10 minutes before the end of cooking, add the beans, taste, and adjust the seasoning and spicing if necessary. If possible, leave overnight and reheat to serve.
Meat Rub: Pat the steak dry with kitchen paper. Mix the dry rub ingredients together with a good grinding of black pepper and rub into the steak. Leave to marinate for 2 hours, removing from the fridge after 1 1/2 hours to come up to room temperature.
Heat up a pan over a high heat. Tap the steak to remove the excess rub, drizzle with a little oil, sear for 2-3 minutes on each side, until cooked till your liking.
Take the pan off the heat and leave the steak to rest, uncovered, for 10 minutes.
Other uses for coffee: Use the grounds to put into soil and make plants grow. Use to rub on your hands after cutting garlic to get rid of the smell.