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