Title: Chili Con Carne With Chili Cheddar Shortcakes
Categories: Chili
Yield: 6 servings
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 Unsalted butter; cold,
-(cut into bits)
1 1/2 c Sharp cheddar; coarse grated
4 Pickled jalapenos;
-seeded/minced
-(wear gloves)
1 c Sour cream
Chili Con Carne:
2 lg Onions (3 c); chopped
1/4 c Vegetable oil
1 tb Garlic; minced
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 Fried oregano; crumbled
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
Shortcake Biscuits:
Pre-heat oven to 425°F.
Into a bowl sift together the flour, then add the butter, and blend
the mixture until it resembles coarse meal. Stir in the cheese and
chiles, add the sour cream, and stir the mixture until it just
forms a soft but not sticky dough. Knead the dough gently 6 times
on a lightly floured surface, then roll or pat it out until 1/2"
thick. With a 3-1/2" cookie cutter, cut out 6 rounds. Lay the
rounds on an ungreased baking sheet and bake for 15 to 17 minutes,
or until they are golden.
Chili Con Carne:
In a kettle cook the onions in the oil over moderately low heat,
stirring occasionally, until they are softened. Add the garlic and
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, cumin, paprika, oregano, and red pepper
flakes and cook the mixture, stirring, for 1 minute. Add the tomato
sauce, broth, and 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, 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, reheated and split, on each of six dinner
plates, spoon the chili con carne over the bottom half, and cover
it with the top half of the biscuit.
