---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 |
