Chocolate Beef Chilli and Jalapeño Scones
Serves 6
INGREDIENTS
2 tbsps olive oil
300g minced beef
1 small white onion or shallot
2-inch fresh ginger
3 garlic cloves
1 tsp ground cumin
1 tsp ground cinnamon
3 small dried chilies, chopped
100g smoked bacon lardons
100g chorizo, cut into small pieces
150ml red wine
1 x 400g tin cherry tomatoes
300ml water
1 tbsp brown sugar
2 tsp fresh or dried oregano
2 bay leaves
1 tbsp tomato ketchup
50g dark chocolate, grated
400g kidney beans
METHOD:
1. Place a casserole dish over a medium heat. Add 1 tablespoon of olive oil and stir in the minced beef, cook until browned.Then remove the browned minced beef to a plate.
2. Add theolive oil to the casserole dish and stir in the onion, fresh ginger and garlic. Allow to cook for two minutes, then stir in the ground cumin, cinnamon and dried chili and cook for another minute. Next stir in the bacon lardonsand chorizo, and cook while stirring for threeminutes to get them lovely and crispy.
3. Return the browned minced beef to the dish, and stir well. Pour in thewine, stir and allow to cook for another two minutes. Then addthecherrytomatoes, water, brown sugar, oregano, bay leavesand ketchup. Season with sea salt and freshly ground black pepper and stir well. Cover and allow tocook for two hourson a low heat.
4. Remove the lid of the chili and stir in the dark chocolate and kidney beans. Leave to simmer for another 15 minutes
