CHUNKY CHILLI with CHEESE SCONES

Chilli Cheesy Scones

I have been completely snowed at work, I mean I am not even Twittering…well not as manically as usual anyway. And might I add it’s a thankless task, insanely cooking day and night, night and day as though every recipe in the world has to be Thermomixed! Sometimes, I just like to cook using something else….(Pick yourself up off the floor, don’t give up on me just yet!)…I DID still use the Thermomix in this recipe, how could I not? Just not the entire recipe! This is really family food at its best; savoury, rustic, easy, loved by all. It is easily tweaked to increase or decrease quantity, and of course wholesome!

A little while ago, I purchased an enormous  Cuisinart slow cooker which has proved very useful on many family occasions. It holds up to 6.5 litres and so therefore this recipe feeds up to 12 adults…but simply halve recipe if not feeding an army. And FYI the Cuisinart mob do smaller slow cookers for those of you who don’t HAVE to feed an army!

So, to the Chunky Chipotle Chilli with Cilantro/Coriander and Chilli Cheesey Scones! I always was a sucker for alliteration…

NEED:

Scones;

1 small dried chilli

170g good quality Parmesan cubed

110g Taleggio (no substitutes please, and yes I know I jumped continents and cuisines…but oh YUM!)

50g unsalted butter

SR flour

Good pinch salt

210g sour cream

DO:

Preheat oven to fan forced 200°C.

Place chilli, cheeses and butter into Thermomix bowl and chop for 8 seconds on speed 8.

Add remaining ingredients and with dial set to closed lid position, knead for 1 minute on Interval speed or until well combined.

Turn out onto floured Silpat mat and bring together with hands and extra flour if needed. Roll out and cut into scone sized rounds. Bake for 10-15 minutes until golden. Keep warm until service.

NEED:

Chilli;

3-4 onions peeled and halved

5 cloves garlic

2-3 dried chipotle chillies soaked and rehydrated in boiling water or to taste

3tsp each ground cumin, coriander, turmeric and sweet paprika

1tsp ground cinnamon

1kg cubed casserole beef

1kg cubed pork neck

Sea salt to taste

2tbsp rapadura sugar (or brown sugar)

680g tomato puree

140g tomato paste

2x tins kidney beans drained and rinsed

1 tin chick peas drained and rinsed

2tbsp Balsamic vinegar

Fresh coriander (cilantro), oregano, mint to taste

Diced fresh tomatoes, black olives and lime wedges for garnish

Steamed rice to serve

DO:

Place onions, garlic, drained chillies and all ground spices into Thermomix bowl and chop for 5-6 seconds on speed 7. Scrape into Slow Cooker and add meat, tomato puree and paste salt and sugar.

Now this is where you gotta love a Slow Cooker…turn it onto the lowest setting and cook for 24 hours…yes folks, you read it correctly, 24 hours. It smells divine after about 4 hours, and simply mouthwatering any time after that.

During the last hour add the vinegar, beans and chick peas, they really just need to heat through without breaking up. (If you wanted to use dried beans you can add them in with the other ingredients at the beginning of the cooking time.)

SERVE:

Scoop some rice into each bowl, split the scones and top with the chilli. Add fresh chopped herbs, tomatoes, olives and lime wedges to taste.