Chili Con Carne and Chili Cheddar Shortcakes Part 1/2

6 Servings

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Chili Con Carne and Chili Cheddar Shortcakes Part 1/2 Ingredients

For The Shortcake Biscuits:	1/4 c Vegetable oil
1 1/2 c All-purpose flour	1 tb Minced garlic
2 ts Double-acting baking powder	2 Carrots -- sliced thin
1/2 ts Baking soda	3 lb Boneless beef chuck
1/2 ts Salt	(Ground Coarse In Batches
2 tb Cold unsalted butter	1/4 c Chili Powder
(Cut Into Bits)	1 tb Ground Cumin
1/4 lb Sharp Cheddar	2 tb Paprika
Grated Coarse (Abt 1 1/2	1 tb Crumbled Dried Organo
Cups)	1 tb Dried Hot Red Pepper Flakes
4 (2-Inch) Pickled Jalapeo	Or To Taste
Chiles	16 oz Tomato Sauce
Seeded/Minced	1 1/4 c Beef Broth
(wear rubbergloves)	3 tb Cider Vinegar
1 c Sour cream	19 oz Can Kidney Beans
For The Chili Con Carne:	Rinsed And Drained
2 lg Onions/Abt 3 Cups --	2 Green Bell Peppers --
Chopped	Chopped

Instructions for Chili Con Carne and Chili Cheddar Shortcakes Part 1/2

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 1/2 inch thick, and with a 3 1/2-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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: CakeCuisine: Uncategorized