---------- 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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