PARTNER CONTENT: Chilli con carne with cheesy scone topping
- For the chilli:
- 2 Tbs olive oil
- 500 g beef mince
- 1 large onion
- 1 red pepper - chopped
- 1 yellow pepper - chopped
- 2 Tbs smoked paprika
- 2 Tbs tomato paste
- 2 red chillies
- 2 cup chicken stock
- 1 can chopped tomatoes
- 1 can red kidney beans - drained and rinsed
- salt and pepper
- For the scone:
- 250 ml cake flour
- 10 ml baking powder
- pinch of salt
- 30 g cold butter - diced
- 125 ml grated Cheddar cheese
- 1 tsp dried oregano
- 1 egg
- 45 ml milk
- extra egg - beaten with 2 Tbs water for egg wash
- extra Cheddar cheese to sprinkle on top
- To serve:
- 2 chopped avocados
- 1 cup chopped cherry tomatoes
- 3 Tbs fresh coriander
- juice of one lime
For this recipe you will need 4 x 500 ml Consol jars.
Brown the mince in the hot oil.
Add onions and peppers then sauté until the vegetables are translucent.
Add the smoked paprika, tomato paste, chillies, stock and tomatoes then simmer on a low heat for half an hour or until the mince is tender.
Add the beans, season to taste then transfer to glass jars.
Preheat the oven to 200°C.
Sift the flour, baking powder and salt.
Rub the butter into the flour mixture until it is crumbly.
Add the grated cheese and oregano.
Whisk together the 1 egg and milk.
Slowly add enough liquid to the flour mix and stir lightly to combine with a knife.
Turn the dough out onto a floured surface and pat out lightly with hands to a 2cm thickness.
Cut with a round cutter that fits the size of the jar then place on top of the con carne mix.
Brush the top of each scone with egg wash and sprinkle with cheese.
Bake for about 10-12 mins or until the scone is golden and cooked through.
Mix together the avo, tomato, coriander, lime juice and season, then serve on the side.