Chili Con Carne with Chili Cheddar Shortcakes

Ready in 1 hour

Try this Chili Con Carne with Chili Cheddar Shortcakes recipe, or contribute your own. "Sour cream" and "Chilis" are two of the tags cooks chose for Chili Con Carne with Chili Cheddar Shortcakes.

Top-ranked recipe named "Chili Con Carne with Chili Cheddar Shortcakes"


Ingredients

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

Original recipe makes 6 Servings

Servings  

Preparation

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. MAKE THE CHILI CON CARNE: In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened, addthe garlic and the carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the paprika, the organo, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender. Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon the chili con carne over the bottom half, and cover it with the top half of the biscuit. =============== Reply 6 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: R-MC-NEW REFORMAT 55 To: ECGJ65B JO MERRILL Date: 10/20 From: ECGJ65B JO MERRILL Time: 10:32 PM Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 1383 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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