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Yield:
6 Servings
Ingredients:
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FOR THE SHORTCAKE BISCUITS ---------------- |
| 1/2 cup |
All-purpose flour |
| 2 tsp |
Double-acting baking powder |
| 1/2 tsp |
Baking soda |
| 1/2 tsp |
Salt |
| 2 tbl |
Cold unsalted butter (cut into bits) |
| 1/4 lb |
Sharp cheddar Grated coarse (abt 1 1/2 cup) |
| 4 x |
(2-inch) pickled jalapeo chiles, Seeded/minced (wear rubbergloves) |
| 1 cup |
Sour cream |
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----------------- FOR THE CHILI CON CARNE ---------------- |
| 2 lrg |
Onions/abt 3 cups, chopped |
| 1/4 cup |
Vegetable oil |
| 1 tbl |
Minced garlic |
| 2 x |
Carrots, sliced thin |
| 3 lb |
Boneless beef chuck (ground coarse in batches |
| 1/4 cup |
Chili powder |
| 1 tbl |
Ground cumin |
| 2 tbl |
Paprika |
| 1 tbl |
Crumbled dried organo |
| 1 tbl |
Dried hot red pepper flakes Or to taste |
| 16 oz |
Tomato sauce |
| 1/4 cup |
Beef broth |
| 3 tbl |
Cider vinegar |
| 19 oz |
Can kidney beans, Rinsed and drained |
Instructions:
Instructions: 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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