Beef Chilli Recipe with Jalapeño Cheddar Scones | olivemagazine

Ingredients

• 400g dried black beans
• 2kg beef shin
• 2 tbsp olive oil
• 3 tbsp red wine vinegar
• 2 large onions chopped
• 4 cloves garlic crushed
• 1 ½ tbsp ground cumin
• 1 ½ tbsp ground coriander
• 2 tsp dried oregano
• 2 tsp chilli powder
• 1 tsp smoked paprika plus some for the scones
• 1 star anise
• 2 cinnamon sticks
• 4 tbsp tomato purée
• 3 tbsp chipotle chilli in adobo sauce or use 3 tbsp of chipotle paste
• 1.75 litres chicken stock
• 2 tbsp dark brown soft sugar
• 1 tsp instant espresso powder
• 1 red onion thinly sliced to serve
• a handful radishes thinly sliced to serve
• picked coriander leaves from a small bunch, to serve
• to serve soured cream
• 400g self-raising flour plus extra for dusting
• 80g salted butter chilled and diced
• ½ tsp sea salt
• 150g mature cheddar coarsely grated
• 2 tbsp pickled jalepeños drained, dried and chopped
• 175ml milk plus extra for brushing the pastry