The best delicious Chili Con Carne And Chili Cheddar Shortcakes Part 1/2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chili Con Carne And Chili Cheddar Shortcakes Part 1/2 recipe today!
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For The Shortcake Biscuits:
1 1/2 c All-purpose flour
2 ts Double-acting baking powder
1/2 ts Baking soda
1/2 ts Salt
2 tb Cold unsalted butter
(Cut Into Bits)
1/4 lb Sharp Cheddar
Grated Coarse (Abt 1 1/2
Cups)
4 (2-Inch) Pickled Jalapeo
Chiles
Seeded/Minced
(wear rubbergloves)
1 c Sour cream
For The Chili Con Carne:
2 lg Onions/Abt 3 Cups —
Chopped
1/4 c Vegetable oil
1 tb Minced garlic
2 Carrots — sliced thin
3 lb Boneless beef chuck
(Ground Coarse In Batches
1/4 c Chili Powder
1 tb Ground Cumin
2 tb Paprika
1 tb Crumbled Dried Organo
1 tb Dried Hot Red Pepper Flakes
Or To Taste
16 oz Tomato Sauce
1 1/4 c Beef Broth
3 tb Cider Vinegar
19 oz Can Kidney Beans
Rinsed And Drained
2 Green Bell Peppers —
Chopped
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
Yields
6 Servings
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