Clodagh McKenna served up chocolate beef chilli with jalapeno and Cheddar cheese scones on Sunday Brunch.

The ingredients are: 50g salted butter, 300g minced beef, 1 small white onion or shallot, 1 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 and 400g kidney beans.

For the jalapeno and cheese scones: 225g white plain flour, 1 tbsp baking powder, pinch of sea salt, 50g salted butter, chilled and cubed, 125g mature cheddar cheese, grated, 2 fresh jalapeno chillies and 125–150ml milk.

See more recipes from Clodagh in her book titled: Clodagh’s Irish Kitchen, available from Amazon now.