Golden scones and chuky red chilli, with mixed cherry tomatoes and microgreens
As seen in: Easy Thermomix Weeknight Dinners

Thermomix Chunky Chilli With Cheesey Scones

by Tenina Holder
posted 11 Sep, 2019 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    6
  • Total Time icon
    Total Time
    12hrs 20mins
  • Calories icon
    Calories
    1072

This chilli recipe is a weeknight workhorse. It will feed 6 people and has plenty of serving styles, be it rice, mashed potatoes or even pasta. We like to go all in and make our own cheesy scones, which are much simpler than you might imagine. The scones tame the heat from the smoked paprika, chipotle peppers chilli flakes. Make chilli can overnight in the slow cooker, so all that's left to prepare are the scones; which won't take longer than 25 minutes to make. Bask in the glory of an entirely made-from-scratch meal.

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As seen in: Easy Thermomix Weeknight Dinners

INGREDIENTS

  • Parmesan cheese icon
    Parmesan cheese
    6.00oz/170g (about 1⅛ cups)
    cubed
  • Onion icon
    Onion
    4 (19.75oz/560g)
    peeled, halved
  • Pork throat icon
    Pork throat
    4⅛ cups
    cubed
  • Tomato icon
    Tomato
    23.99oz/680g (about 4¾)
    crushed
  • Tomato icon
    Tomato
    as needed
    diced
  • Chili flakes icon
    Chili flakes
    1 pinch
  • Provolone cheese icon
    Provolone cheese
    3.53oz/100g (about 1 cup)
    cubed
  • Unsalted butter icon
    Unsalted butter
    1.76oz/50g (about 3½ tbsp)
  • Self raising flour icon
    Self raising flour
    10.58oz/300g (about 2¼ cups)
  • Sea salt icon
    Sea salt
    1 pinch
  • Crème fraîche icon
    Crème fraîche
    7.05oz/200g (about ¾ cup)
  • Garlic clove icon
    Garlic clove
    5
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    1 (6.98oz/198g)
    drained
  • Ground cumin icon
    Ground cumin
    3 tsp (0.22oz/6g)
  • Ground coriander icon
    Ground coriander
    3 tsp (0.18oz/5g)
  • Ground turmeric icon
    Ground turmeric
    3 tsp (0.24oz/7g)
  • Smoked paprika icon
    Smoked paprika
    3 tsp (0.22oz/6g)
  • Ground cinnamon icon
    Ground cinnamon
    about ½ tsp (0.05oz/1g)
  • Beef skirt icon
    Beef skirt
    4⅛ cups
    cubed
  • Tomato paste icon
    Tomato paste
    4.94oz/140g (about ½ cup)
  • Sea salt icon
    Sea salt
    as needed
  • Coconut sugar icon
    Coconut sugar
    2 tbsp (0.89oz/25g)
  • Canned red kidney beans icon
    Canned red kidney beans
    28.22oz/800g (about 2¾ cups)
    drained, rinsed
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tbsp (1.00fl oz/33g)
  • Cilantro icon
    Cilantro
    as needed
  • Fresh oregano icon
    Fresh oregano
    as needed
  • Mint icon
    Mint
    as needed

METHOD

  1. Pre-heat oven - 200°C
  2. Add chili flakes, parmesan cheese and provolone cheese to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Chop - approx 8 sec, speed 8
  5. Then add unsalted butter, self raising flour, sea salt and crème fraîche to the TM5 bowl
  6. Knead until well combined
  7. Flour a clean cutting board
  8. Transfer content of TM5 bowl to cutting board
  9. Roll out
  10. Cut
  11. Transfer dough to baking sheet
  12. Bake until golden brown - 15 min
  13. Keep warm
  14. Clean TM5 bowl
  15. Add onion, garlic clove, chipotle peppers in adobo sauce, ground cumin, ground coriander, ground turmeric, smoked paprika and ground cinnamon to the TM5 bowl
  16. Chop - approx 5 sec, speed 7
  17. Transfer content of TM5 bowl to slow cooker bowl
  18. Add beef skirt, pork throat, tomato, tomato paste, sea salt and coconut sugar to the stew
  19. Cook in slow cooker - 11 hr, low heat
  20. Add canned red kidney beans and balsamic vinegar to the stew
  21. Cook in slow cooker - 1 hr, low heat
  22. Serve stew with medium bowl
  23. Garnish with cilantro, fresh oregano, mint and tomato
  24. Serve scones

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