Recipe taken from Clodagh’s Suppers: Suppers to celebrate the seasons
Ingredients for the Chilli :
50g salted butter
300g minced beef
1 small white onion or shallot, finely chopped
2.5cm piece of fresh ginger, peeled and grated
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon
3 small dried chillies, chopped
100g smoked bacon lardons
100g fully cured, ready-to-eat chorizo, diced
150ml red wine
400g can cherry tomatoes
300ml water
1 tblsp brown sugar
2 tsp finely chopped fresh or dried oregano
2 bay leaves
1 tblsp tomato ketchup
50g dark chocolate, grated
400g can red kidney beans, rinsed and drained
For the scones :
225g plain flour, plus extra for dusting
1 tblsp baking powder
Pinch of fine sea salt
50g salted butter, chilled and cubed
125g Dubliner cheese, grated
2 jalapeno chillies, finely chopped
125-150ml milk or buttermilk
Serves : 6
Step One : Place a flameproof casserole dish over a medium heat and add half the butter. Once melted, add the minced beef and cook, breaking up with a wooden spoon, until browned. Transfer to a plate.
Step Two : Add the remaining butter to the casserole dish, stir in the onion or shallot, ginger and garlic and cook for two minutes, then stir in the cumin, cinnamon and dried chillies and cook for a further minute. Add the bacon lardons and chorizo and cook, stirring for about three minutes until lovely and crispy.
Step Three : Return the beef to the pan and stir well. Pour in the red wine and cook for two minutes more. Then add the tomatoes, measured water, sugar, oregano, bay leaves and ketchup. Season with salt and pepper, stir well, then cover the pan with a lid and simmer over a low heat for two hours.
Step Four : While the chilli is cooking, make the jalapeno and cheese scones. Preheat the oven to 200oC , gas mark 6, and dust a baking tray with flour. Sift the flour, baking powder and salt into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in half the grated cheese, followed by half the jalapenos, then gradually mix in enough milk with a fork to make a soft dough.
Step Five : Roll out the dough on a floured work surface into a round, 1 cm deep. Cut into six wedges, place on the floured baking tray and sprinkle the remaining cheese and jalapenos on top. Bake for 15 minutes until golden brown. Transfer the scones to a wire rack and leave to cook for 10 minutes.
Step Six : Remove the lid of the casserole and stir in the chocolate and kidney beans, then simmer, uncovered, for 15 minutes. Serve with the jalapeno and cheese scones.
