Chili con carne w/chili cheddar shortcak

6 Servings

Ingredients

Quantity Ingredient
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 cup)
4 (2-inch) pickled jalapeo chiles; Seeded/minced (wear rubbergloves)
1 cup Sour cream
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

FOR THE SHORTCAKE BISCUITS

FOR THE CHILI CON CARNE

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 Date: Sun, 16 Jun 1996 11:32:22 -0800 From: "Jenny S. Johanssen" <johanssen@...> MM-Recipes Digest V3 #167

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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