Chunky Chilli With Cheesey Scones

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recipe by Tenina Holder

  • Time icon
    Total Time
    12hrs 20mins
  • Serves icon
  • Calories icon

This is the good ole original version. I think if you want to use the Thermomix for this recipe in entirety, by all means, halve everything and you're on!

recipe updated 8 Jun 2020


  • Parmesan cheese icon
    Parmesan cheese
    170g (about 1⅛ cups)
  • Onion icon
    4 (560g)
  • Pork throat icon
    Pork throat
    4⅛ cups
  • Tomato icon
    680g (about 4¾)
  • Tomato icon
    as needed
  • Chilli flakes icon
    Chilli flakes
    1 pinch
  • Provolone cheese icon
    Provolone cheese
    100g (about 1 cup)
  • Unsalted butter icon
    Unsalted butter
    50g (about 3½ tbsp)
  • Self raising flour icon
    Self raising flour
    300g (about 2¼ cups)
  • Sea salt icon
    Sea salt
    1 pinch
  • Crème fraîche icon
    Crème fraîche
    200g (about ¾ cup)
  • Garlic clove icon
    Garlic clove
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    1 (198g)
  • Ground cumin icon
    Ground cumin
    3 tsp (6g)
  • Ground coriander icon
    Ground coriander
    3 tsp (5g)
  • Ground turmeric icon
    Ground turmeric
    3 tsp (7g)
  • Smoked paprika icon
    Smoked paprika
    3 tsp (6g)
  • Ground cinnamon icon
    Ground cinnamon
    about ½ tsp (1g)
  • Beef skirt icon
    Beef skirt
    4⅛ cups
  • Tomato purée icon
    Tomato purée
    140g (about ½ cup)
  • Sea salt icon
    Sea salt
    as needed
  • Coconut sugar icon
    Coconut sugar
    2 tbsp (25g)
  • Tinned red kidney beans icon
    Tinned red kidney beans
    800g (about 2¾ cups)
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tbsp (30ml)
  • Coriander icon
    as needed
  • Fresh oregano icon
    Fresh oregano
    as needed
  • Mint icon
    as needed


  • kCook icon Slow cooker
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Medium bowl
  • kCook icon Cutting board
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Slow cooker bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add chilli flakes, parmesan cheese and provolone cheese to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Chop - approx 8 sec, speed 8
  5. Then add unsalted butter, self raising flour, sea salt and crème fraîche to the TM5 bowl
  6. Knead until well combined
  7. Flour a clean cutting board
  8. Transfer content of TM5 bowl to cutting board
  9. Roll out
  10. Cut
  11. Transfer dough to baking sheet
  12. Bake until golden brown - 15 min
  13. Keep warm
  14. Clean TM5 bowl
  15. Add onion, garlic clove, chipotle peppers in adobo sauce, ground cumin, ground coriander, ground turmeric, smoked paprika and ground cinnamon to the TM5 bowl
  16. Chop - approx 5 sec, speed 7
  17. Transfer content of TM5 bowl to slow cooker bowl
  18. Add beef skirt, pork throat, tomato, tomato purée, sea salt and coconut sugar to the stew
  19. Cook in slow cooker - 11 hr, low heat
  20. Add tinned red kidney beans and balsamic vinegar to the stew
  21. Cook in slow cooker - 1 hr, low heat
  22. Serve stew with medium bowl
  23. Garnish with coriander, fresh oregano, mint and tomato
  24. Serve scones
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