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See Directions
Part 2 of 2 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. Serves 6.
Yields
6 Servings
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