Chocolate beef chilli with jalapeño-cheese scones
Serves: 1, with leftovers
Prep time: 45 minsTotal time: 
Recipe photograph by Kris Kirkham
Chocolate beef chilli with jalapeño-cheese scones
I make a big batch of this rich, silky chilli and portion it up with the scones, as it freezes well, taking the stress out of choosing what to make in the week. It’s the perfect meal to relax with on the sofa
Serves: 1, with leftovers
Prep time: 45 minsTotal time: 
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Nutritional information (serving)
Calories
516Kcal
Fat
34gr
Saturates
17gr
Carbs
21gr
Sugars
13gr
Fibre
5gr
Protein
26gr
Salt
2.3gr
Clodagh McKenna
Born in Cork, Clodagh McKenna trained at Ballymaloe Cookery School and now champions local, seasonal food on TV, YouTube and in print. Her new book, Clodagh’s Suppers: Suppers To Celebrate The Seasons (Kyle Books, £20) is out now
See more of Clodagh McKenna’s recipes
Clodagh McKenna
Born in Cork, Clodagh McKenna trained at Ballymaloe Cookery School and now champions local, seasonal food on TV, YouTube and in print. Her new book, Clodagh’s Suppers: Suppers To Celebrate The Seasons (Kyle Books, £20) is out now
See more of Clodagh McKenna’s recipes
Ingredients
- 50g salted butter
- 300g beef mince
- 1 small onion or shallot, diced
- 2.5cm piece fresh ginger, peeled and grated
- 3 garlic cloves, grated
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp chipotle chilli flakes
- 80g smoked bacon lardons
- 100g chorizo, cut into small pieces
- 150ml red wine
- 1 x 400g tin cherry tomatoes
- 1 tbsp light brown soft sugar
- 2 tsp fresh or dried oregano
- 2 bay leaves
- 1 tbsp tomato ketchup
- 50g dark chocolate, chopped
- 1 x 400g tin kidney beans, rinsed and drained
- fresh coriander, to serve
For the jalapeño and cheese scones
- 225g plain flour, plus extra to dust
- 1 tbsp baking powder
- 50g chilled salted butter, cubed
- 125g mature cheddar cheese, grated
- 2 fresh jalapeño or green chillies, deseeded and finely chopped
- 125–150ml milk
Step by step
- Place a large, lidded casserole over a medium heat and melt the butter. Add the beef mince and cook, breaking up with a wooden spoon, until browned (about 5 minutes). Remove the beef using a slotted spoon, leaving the fat in the pan. Stir in the onion, ginger and garlic and cook for 2 minutes, then stir in the cumin, cinnamon and chipotle chilli flakes and cook for another minute. Stir in the bacon and chorizo and cook for 3 minutes, until starting to get nice and crispy.
- Return the beef to the pan, then stir in the wine and simmer for 2 minutes. Add the tinned tomatoes, then swill the tin with 400ml water and add the water to the pan along with the brown sugar, oregano, bay leaves and ketchup. Season and stir to combine. Cover, reduce the heat to low and cook for 1 ½ hours, stirring occasionally to avoid catching on the base. Add a splash of water, if necessary. Remove the lid and stir in the dark chocolate and kidney beans. Cover and leave to simmer for another 15 minutes, stirring occasionally.
- Meanwhile, make the scones. Preheat the oven to 200°C, fan 180°C, gas 6. Sift the flour and baking powder into a large bowl with a pinch of salt. Rub in the butter using your fingertips until it resembles breadcrumbs – don’t overwork it, it’s fine if you have a few larger pieces of butter. Stir in half the grated cheese and half the chopped chillies. Gradually pour in the milk, using a fork to combine, until you have a soft dough (you may not need all the milk).
- Dust your work surface with flour and roll the dough into a rough circle, about 1cm thick. Cut into 6 triangles and place on a lined baking tray. Sprinkle the remaining cheese and chillies on top. Bake for 15 minutes, then cool on a wire rack for 10 minutes. Scatter the chilli with the coriander and serve with the jalapeño and cheese scones on the side. Freeze the remaining chilli in airtight containers. Wrap the remaining scones in baking paper and freeze in airtight containers.
