1. Sauté the onions with the garlic and bay leaf in the oil until translucent. Stir occasionally.
2. Reduce heat to low and add the chilli powder, cumin, ground coriander, star anise and chilli paste. Cook out the spices slowly for 10 minutes, making sure to stiry regularly.
3. Add the pulled oats and mix them through the spice and onions thoroughly for 5-6 minutes. Season with salt and pepper.
4. Add the Guinness and turn the heat up high, stirring constantly.
5. Bring to boil and allow Guinness to reduce slightly. Add the cocoa powder, mixing all the time to stop it clumping.
6. Add the chopped tomatoes, diced peppers and chilli to add texture and colour as well as flavour. Cook on a low heat for 40 minutes to allow flavours to develop. Check the seasoning - remember you can always add more seasoning you cannot take it out!
7. Take off the heat and allow to cool slightly for 10 minutes. Add the chopped coriander to finish and serve on soft corn tortillas with avocado and a sprinkle of pico de gallo and crispy cajun onions.