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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
Carrot
s -- 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
Grate
d 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
Chile
s
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
Drain
ed
2 lg
Onion
s/Abt 3 Cups --
2 Green
Bell Pepper
s --
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:
Cake
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
All-Purpose Flour
Baking Powder
Baking soda
Beans
Beef
Bell Pepper
Butter
Carrot
Cheddar
Chile
Chili Powder
Cider Vinegar
Cumin
Garlic
Onion
Paprika
Red Pepper Flakes
Salt
Sour cream
Tomato
Vegetable oil
Chilis
Sour cream
Cream
Bean
Bell pepper
Butter
Carrot
Garlic
Onion
Tomato
Cake
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flavor
and
categorization
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