Chili Con Carne with Chili Cheddar Shortcakes

Course : Chili
Serves: 6
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---For the shortcake biscuits:
1 1/2 cups All-purpose flour
2 teaspoons Double-acting baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Cold unsalted butter (cut into bits)
1/4 pound Sharp cheddar Grated coarse (abt 1 1/2 cup
4 medium pickled jalapeno chips (2-inch) Seeded/minced (wear rubber gloves)
1 cup Sour cream
---For the chili con carne:
2 large Onions/abt 3 cups chopped
1/4 cup Vegetable oil
1 tablespoons garlic Minced
2 medium Carrots sliced thin
3 pounds Boneless beef chuck (ground coarse in batches
1/4 cup Chili powder
1 tablespoons Ground cumin
2 tablespoons Paprika
1 tablespoons Crumbled dried organo
1 tablespoons Dried hot red pepper flakes
16 ounces Tomato sauce
1 1/4 cups Beef broth
3 tablespoons Cider vinegar
19 Ounces kidney beans Rinsed and drained
2 medium Green bell peppers -- chopped

Preparation / Directions:

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

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