1. Heat a splash of oil in a large saucepan over medium heat. Add the onion, red pepper, and garlic, and cook until they begin to soften and take on a little colour.
2. Add the beef, breaking it up with a wooden spoon, and cook until no pink remains. Stir in the tomato purée, then deglaze the pan with a splash of stock. Simmer for a few minutes to let the beef absorb the liquid and develop flavour
3. Add the chopped tomatoes, kidney beans, Worcestershire sauce, paprika, cumin, chilli powder, oregano, ground coriander, sugar, salt, and black pepper. Stir well to combine, then bring to a simmer. Once simmering, cover with a lid, reduce the heat to low, and let it bubble gently for 1 hour 30 minutes, stirring occasionally.
4. Meanwhile make the Hot Jalapeno Rugged Scones. Pre-heat your oven to 180°C and line a baking tray with parchment paper.Mix the flour, salt and baking powder in a large mixing bowl. Add the cubed butter and peanut butter to the bowl. Use your fingertips to rub the butter and peanut butter into the flour until the mixture resembles breadcrumbs. Add the cheese, reserving a handful for later.
5. Make a well in the centre of the mix, and gradually add the milk, stirring until a soft but slightly tacky dough forms. Roll out onto a lightly floured surface and roll it to about 2cm thick. Use a cookie cutter to stamp out rounds. Place the scones on the prepared baking tray and rush the tops with a little milk and sprinkle with the remaining cheese. Bake for 15–20 minutes, or until golden brown and cooked through.
6. One the chilli has had it’s 90 minutes cooking time, remove the lid and top with the Hot Jalapeno Scones and simmer for 5–10 minutes, so the scones have chance to soak up some of the delicious chilli juices.
7. Serve the chilli, topped with the scones and add a dollop of sour cream and a sprinkle of coriander if desired.
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