Chili Con Carne With Chili Cheddar Shortcakes Recipe

Chili Con Carne With Chili Cheddar Shortcakes Recipe

Ingredients:

2 pcs of peppers (green, bell); diced
1 can of beans (kidney); drained & rinsed
3 Tbsps of vinegar (cider)
1 1/4 c of broth (beef)
16 ozs of sauce (tomato)
1 Tbsp of red pepper; flaked
1 Tbsp of oregano (dried); crumbled
2 Tbsps of paprika
1 tsp of cumin; ground
1/4 c of chili (powder form)
3 lbs of beef (chuck)
2 pcs of carrots; julienned
1 Tbsp of garlic; minced
1/4 c of vegetable oil
2 pcs of onions (large); minced
1 c of soured cream
4 pcs of jalapeno peppers; seeded & minced
1/4 lb of cheddar; shredded
1 Tbsp of butter (cold & unsalted)
1/2 tsp of salt
1/2 tsp of bicarbonate of soda
2 tsps of baking powder (double acting)
1 1/2 c of flour (all purpose)

Instructions:

For the short cake; sift flour together with baking powder, bicarbonate of soda, butter and salt. Mix everything together until mixture is crumbly.

Fold the cheese in together with your chilies, soured cream then mix together ’till you form dough that is soft. Knead gently six times then flatten dough to about half an inch thickness.

Using a three inch diameter biscuit cutter, shape out six pieces of shortcakes. Bake for fifteen minutes, 425 degrees F ’till nicely gold in color.

For your chili; saute onions until soft. Add carrots then garlic then cook mixing for one minute. Mix in your beef in and continue to cook over medium heat until beef is nicely dark in color and juices have run. Season with chili powder, paprika, cumin, flaked pepper, oregano then continue to cook for a minute more.

Add your tomato sauce, vinegar and beef stock. Cover and let it simmer for an hour. When beef if soft add beans, bell pepper then season with pepper then salt. Cook lid off for fifteen minutes.

Transfer biscuits on serving platters. Split along the center. Scoop chili on bottom part of biscuit then top with the other half.

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