---------- Recipe via Meal-Master (tm) v8.02

     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.

 From: Jo Merrill (ECGJ65B)

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