• Chili Con Carne With Chili Cheddar Shortcakes

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    • 1 1/2 c. all-purpose flour
    • 2 tsp double-acting baking pwdr
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 Tbsp. cool unsalted butter cut into bits
    • 1/4 lb sharp Cheddar grated coarse (about 1 1/2 c.) four 2-inch pickled jalape&ntilde,o seeded and chopped chilies - (wear rubber gloves)
    • 1 c. lowfat sour cream
    • 2 lrg onions minced (about 3 c.)
    • 1/4 c. vegetable oil
    • 1 Tbsp. chopped garlic
    • 2 x carrots sliced thin
    • 3 lb boneless beef chuck grnd coarse in batches in a food processor or possibly by the butcher
    • 1/4 c. chili pwdr
    • 1 Tbsp. grnd cumin
    • 2 Tbsp. paprika
    • 1 Tbsp. crumbled dry oregano
    • 1 Tbsp. dry warm red pepper flakes or possibly to taste two 8-oz cans tomato sauce
    • 1 1/4 c. beef broth
    • 3 Tbsp. cider vinegar a 19-oz can kidney beans rinsed and liquid removed
    • 2 x green bell peppers minced


    1. Make the shortcake biscuits:Into a bowl sift together the flour, the baking pwdr, the baking soda, and the salt, add in the butter, and blend the mix till it resembles coarse meal. Stir in the Cheddar and the chilies, add in the lowfat sour cream, and stir the mix till it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or possibly pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds.
    2. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 min, or possibly till they are golden brown.
    3. Make the chili con carne:In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, till they are softened, add in the garlic and the carrots, and cook the mix, stirring, for 1 minute. Add in the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 min, or possibly till it is no longer pink. Add in the chili pwdr, the cumin, the paprika,
    4. the oregano, and the red pepper flakes and cook the mix, stirring, for
    5. 1 minute. Add in the tomato sauce, the broth, and the vinegar, bring the mix to a boil, and simmer it, covered, stirring occasionally, for 50 min to 1 hour, or possibly till the meat is tender. Add in the kidney beans, the
    6. bell peppers, and salt and black pepper to taste and simmer the mix, uncovered, for 15 min, or possibly till the bell peppers are tender.
    7. Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon
    8. the chili con carne over the bottom half, and cover it with the top half of the biscuit.
    9. Serves 6.

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