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Features for "Chili Con Carne With Chili Cheddar Shortcakes"
Served as starter. Non-vegetarian dish.
Ingredients for "Chili Con Carne With Chili Cheddar Shortcakes" (Click here for measurement conversion)
For The Shortcake Biscuits
1 1/2 cup All-purpose Flour
2 teaspoon Double-acting Baking powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 Tablespoon Cold unsalted Butter (cut into bits)
1/4 lb Sharp Cheddar, Grated coarse (about 1 1/2 cup)
4 (2-inch) pickled Jalapeo Chili, Seeded/minced
1 cup Sour Cream
For The Chili Con Carne
2 Onions, about 3 cups, chopped
1/4 cup Vegetable Oil
1 Tablespoon Minced Garlic
2 Carrots, sliced thin
3 lb Boneless Beef Chuck (ground coarse in batches)
1/4 cup Chili powder
1 Tablespoon Ground Cumin
2 Tablespoon Paprika
1 Tablespoon Crumbled dried Oregano
1 Tablespoon dried hot Red Pepper flakes Or to taste
16 oz Tomato Sauce
1 1/4 cup Beef Broth
3 Tablespoon Cider Vinegar
19 oz Can Kidney Beans, rinsed and drained
2 Green Bell Peppers, chopped
Method for "Chili Con Carne With Chili Cheddar Shortcakes"
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.
Comments
Serves: 6-8
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