Name: Chunky Chilli With Cheesey Scones
Prep time: 20 min
Cook time: 720 min
Total time: 740 min
Ingredients: 170 g cubed Parmesan cheese; 4 peeled, halved Onion; 1 kg cubed Pork throat; 680 g crushed Tomato; as needed diced Tomato; 1 pinch Chilli flakes; 100 g cubed Provolone cheese; 50 g Unsalted butter; 300 g Self raising flour; 1 pinch Sea salt; 200 g Crème fraîche; 5 Garlic clove; 1 drained Chipotle peppers in adobo sauce; 3 teaspoons Ground cumin; 3 teaspoons Ground coriander; 3 teaspoons Ground turmeric; 3 teaspoons Smoked paprika; ½ teaspoon Ground cinnamon; 1 kg cubed Beef skirt; 140 g Tomato purée; as needed Sea salt; 2 tablespoons Coconut sugar; 800 g drained, rinsed Tinned red kidney beans; 2 tablespoons Balsamic vinegar; as needed Coriander; as needed Fresh oregano; as needed Mint leaves

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Chunky Chilli With Cheesey Scones

Tenina Holder

Posted 26 May 2020 (Last updated 21 December 2021)

Serves

Total Time

12hrs 20mins

Calories

1186

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!

Ingredients

Parmesan cheese170 gcubed
Onion4peeled, halved
Pork throat1 kgcubed
Tomato680 gcrushed
Tomatoas neededdiced
Chilli flakes1 pinch
Provolone cheese100 gcubed
Unsalted butter50 g
Self raising flour300 g
Sea salt1 pinch
Crème fraîche200 g
Garlic clove5
Chipotle peppers in adobo sauce1drained
Ground cumin3 teaspoons
Ground coriander3 teaspoons
Ground turmeric3 teaspoons
Smoked paprika3 teaspoons
Ground cinnamon½ teaspoon
Beef skirt1 kgcubed
Tomato purée140 g
Sea saltas needed
Coconut sugar2 tablespoons
Tinned red kidney beans800 gdrained, rinsed
Balsamic vinegar2 tablespoons
Corianderas needed
Fresh oreganoas needed
Mint leavesas needed

Method

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

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