Chili con carne with chili cheddar shortcakes

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 cup
4 (2-inch) pickled jalapeo chi
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, 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

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