Chili con carne and chili cheddar shortcakes part 1/2

6 Servings

Ingredients

Quantity Ingredient
For The Shortcake Biscuits:
1½ cup All-purpose flour
2 teaspoons Double-acting baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 tablespoons Cold unsalted butter
(Cut Into Bits)
¼ pounds Sharp Cheddar
Grated Coarse (Abt 1 1/2
Cups)
4 (2-Inch) Pickled Jalapeo
Chiles
Seeded/Minced
(wear rubbergloves)
1 cup Sour cream
For The Chili Con Carne:
2 larges Onions/Abt 3 Cups --
Chopped
¼ cup Vegetable oil
1 tablespoon Minced garlic
2 Carrots -- sliced thin
3 pounds Boneless beef chuck
(Ground Coarse In Batches
¼ cup Chili Powder
1 tablespoon Ground Cumin
2 tablespoons Paprika
1 tablespoon Crumbled Dried Organo
1 tablespoon Dried Hot Red Pepper Flakes
Or To Taste
16 ounces Tomato Sauce
1¼ cup Beef Broth
3 tablespoons Cider Vinegar
19 ounces Can Kidney Beans
Rinsed And Drained
2 Green Bell Peppers --
Chopped

Directions

MAKE THE SHORTCAKE BISCUITS : Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out ½ inch thick, and with a 3½-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425F. oven for 15 to 17 minutes, or until they are golden. See part 2 Recipe By :

From: Date: 05/28 File

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