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Beef chilli with jalapeño cheddar scones

Published: November 3, 2017 at 1:26 PM

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Serves 10

Easy

Total time: 5 hrs

+ overnight soaking

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Check out our rich beef chilli recipe for crowd pleasing comfort food. We have a recipe for cheesy scones to go with it, too, for easy entertaining

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Try this beef chilli with jalapeño cheddar scones, then check out our easy chilli con carne, vegetarian chilli, vegan chilli and more chilli recipes.

Get ahead this winter and make our super easy slow and low beef chilli recipe with crumbly cheese scones. It really is worth using dried beans as they give a much better texture, but if you want to skip that step just add two tins of rinsed black beans for the final hour of cooking. This simple beef chilli recipe makes enough to serve 10 people. Also discover our jalapeno poppers recipe.

Ingredients

Nutrition

• 400g dried black beans

• 2kg beef shin

• 2 tbsp olive oil

• 3 tbsp red wine vinegar

• 2 large onions

  chopped

• 4 cloves garlic

  crushed

• 1 ½ tbsp ground cumin

• 1 ½ tbsp ground coriander

• 2 tsp dried oregano

• 2 tsp chilli powder

• 1 tsp smoked paprika

  plus some for the scones

• 1 star anise

• 2 cinnamon sticks

• 4 tbsp tomato purée

• 3 tbsp chipotle chilli in adobo sauce

  or use 3 tbsp of chipotle paste

• 1.75 litres chicken stock

• 2 tbsp dark brown soft sugar

• 1 tsp instant espresso powder

• 1 red onion

  thinly sliced to serve

• a handful radishes

  thinly sliced to serve

• picked coriander leaves

  from a small bunch, to serve

• to serve soured cream

SCONES

• 400g self-raising flour

  plus extra for dusting

• 80g salted butter

  chilled and diced

• ½ tsp sea salt

• 150g mature cheddar

  coarsely grated

• 2 tbsp pickled jalepeños

  drained, dried and chopped

• 175ml milk

  plus extra for brushing the pastry

Nutrition: per serving

• kcal689
• fat29g
• saturates13.7g
• carbs42.9g
• sugars9.3g
• fibre6.7g
• protein60.7g
• salt1.9g

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Method

• step 1

  Start a day ahead by soaking the beans in a large bowl of water with 1 tbsp of salt.

• step 2

  Cut the beef into 3cm chunks and trim away any excess fat or sinew. Season well. Heat 1 tbsp of olive oil in a large frying pan and brown the beef on all sides. Do this gradually in batches and don’t overcrowd the pan. As each batch is browned, scoop out onto a plate then cook the next.

• step 3

  When you are finished, tip the vinegar into the pan and let it bubble up. Scrape up any bits stuck to the surface and pour on top of the beef.

• step 4

  Heat 1 tbsp oil in the pan, add the onions and cook until golden and soft. Add the garlic and cook for 1 minute.

• step 5

  Add the cumin, coriander, oregano, chilli powder, paprika, star anise and cinnamon, and cook until fragrant. Stir in the tomato purée and chipotle, and cook for a couple of minutes. Add a cupful of the chicken stock to loosen everything.

• step 6

  Heat the oven to 160C/fan 140C/gas 3. Tip the onion mix into a large casserole with the beef and all the juices from the plate. Add the rest of the chicken stock, sugar and espresso powder, and bring to a simmer. Drain and rinse the soaked beans really well, then add to the pot. Season then put on a lid.

• step 7

  Put in the oven for 3-4 hours, or until the meat is really tender. Cool and freeze in portions.

• step 8

  To make the scones, heat the oven to 220C/fan 200C/gas 7. Put the flour, butter and salt in a food processor. Pulse until it resembles breadcrumbs, then tip into a bowl and add 2/3 of the cheese and the jalapeños. Gradually stir in the milk until you have a soft dough.

• step 9

  Flour the worksurface, then gently pat the dough into a 20 x 13cm rectangle. Cut into 8 squares, then cut each in half diagonally to make 16 triangles in total. Put on a baking sheet, brush with more milk and scatter over the rest of the cheese and a pinch of paprika. Bake for 15-18 minutes or until risen and golden. Cool and freeze on a tray then transfer to freezer bags.

• step 10

  To serve the chilli, defrost in the fridge overnight then heat gently until piping hot. Defrost the scones overnight at room temperature then reheat in a 180C/fan 160C/gas 4 oven for 10 minutes until warmed through. Serve with the warmed chilli, red onion, radishes, coriander and soured cream.

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