Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 cup
4 (2-inch) pickled jalapeo chi
Seeded/minced
(wear rubbergloves)
1 c Sour cream
For the chili con carne:
2 large 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
Preparation:
MAKE THE SHORTCAKE BISCUITS : Into a bowl sift
together the flour, th add the butter, and blend the
mixture until it resembles coarse meal. Stir golden.
MAKE THE CHILI CON CARNE: In a kettle cook the
onions in the oil
