Scones;
Preheat oven to fan forced 200°C.
Place chilli flakes and cheeses into Thermomix bowl and chop 8 sec/speed 8.
Add remaining ingredients and knead for 1 min/Interval 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.
Chilli;
Place onions, garlic, drained chillies and all ground spices into Thermomix bowl and chop 5-6 sec/speed 7. Scrape into Slow Cooker and add meat, tomatoes and paste salt and sugar.
Now this is where you gotta love a Slow Cooker…turn it onto the lowest setting and cook for 12 hours…yes folks, you read it correctly, 12 hours. It smells divine after about 4 hours, and is simply mouthwatering any time after that.
During the last hour add the vinegar, beans, 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.)
Scoop some rice into each bowl, split the scones and top with the chilli. Add fresh chopped herbs, tomatoes, and any other freshness you would like to add, to taste.