In a pressure cooker on high, add the soaked kidney beans with about two cups of water and a pinch of salt. Cook on high for about 20 minutes, then on low for another 5 mins. Once you can open the cooker, check if the beans are soft, otherwise cook for another 5 mins on low. Set aside and retain the cooking liquid.<br></br>

In a large, sturdy, deep pan or wok, heat 2 tbsps of olive oil. Add the minced garlic, fry for a few seconds till golden, then add the onion and fry till translucent. Simultaneously, in another pan, sauté the capsicum till slightly blistered. I prefer doing this separately for maximum colour and flavour in the capsicum. Set aside.<br></br>

To the garlic and onions, add the pureed tomatoes and cook for about 5 to 7 minutes until the mixture darkens and loses some of its moisture. Add the capsicum, spices, salt, chipotle sauce and mix well.<br></br>

Finally add the beer and cook till about half the liquid evaporates. Then add the cooked kidney beans with the cooking liquid. Add about 1/2 cup water if the mixture looks dry and finally, drain the pinto beans and toss them in. Cover the pan and allow to come to a boil on low for 10 mins. Mix well, taste and adjust seasoning. <br></br>

For the cornbread, preheat the oven to 180 C and lightly grease a cast-iron skillet or 6" cake tin.<br></br>

Sift both the flours, baking powder and salt in a large bow. Set aside.<br></br>

In a smaller bowl, mix the honey, milk and olive oil.<br></br>

Pour the wet ingredients into the dry and fold to combine. Add up to 2 tbsps more milk if the batter is too thick. At this stage, you could mix in about 1/4 cup chopped green capsicum, reserved from the one used in the chili.<br></br>

Spoon the batter into the skillet, smoothen out the top and bake for 20 to 25 minutes until golden-brown and a toothpick poked in the center comes out clean.<br></br>

Allow to cool for 10 minutes at room temperature before slicing. Serve warm, topped with butter and a big, steaming bowl of chili. Enjoy!