Chili Con Carne With Chili Cheddar Shortcakes
Ingredients| 1 for the shortcake biscuits: 1 1/2 cup all-purpose flour 2 tsp double-acting baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tbsp cold unsalted butter 1 (cut into bits) 1/4 lb sharp cheddar 1 grated coarse (abt 1 1/2 cup 4 (2-inch) pickled jalapeo chi 1 seeded/minced 1 (wear rubbergloves) 1 cup sour cream 1 for the chili con carne: 2 large onions/abt 3 cups, chopped 1/4 cup vegetable oil 1 tbsp minced garlic 2 carrots, sliced thin 3 lb boneless beef chuck 1 (ground coarse in batches 1/4 cup chili powder 1 tbsp ground cumin 2 tbsp paprika 1 tbsp crumbled dried organo 1 tbsp dried hot red pepper flakes 1 or to taste 16 oz tomato sauce 1 1/4 cup beef broth 3 tbsp cider vinegar 19 oz can kidney beans 1 rinsed and drained 2 green bell peppers, chopped |
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MAKE THE SHORTCAKE BISCUITS : Into a bowl sift together the
flour, th add the butter, and blend the mixture until it resembles
coarse meal. Stir golden.
MAKE THE CHILI CON CARNE: In a kettle cook the onions in the oil
Servings:
6
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