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