Chili con carne with chili cheddar shortcakes

Yield: 6 Servings

Measure Ingredient
\N \N 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
\N \N (cut into bits)
¼ pounds Sharp cheddar
\N \N Grated coarse (abt 1 1/2 cup
4 \N (2-inch) pickled jalapeo chi
\N \N Seeded/minced
\N \N (wear rubbergloves)
1 cup Sour cream
\N \N For the chili con carne:
2 larges Onions/abt 3 cups; chopped
¼ cup Vegetable oil
1 tablespoon Minced garlic
2 \N Carrots; sliced thin
3 pounds Boneless beef chuck
\N \N (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
\N \N Or to taste
16 ounces Tomato sauce
1¼ cup Beef broth
3 tablespoons Cider vinegar
19 ounces Can kidney beans
\N \N Rinsed and drained
2 \N Green bell peppers; chopped

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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