Recipe - Chili Con Carne 4

For The Shortcake Biscuits:
1 One half cup Allpurpose flour
2 teaspoon Doubleacting baking powder
One half teaspoon Baking soda
One half teaspoon Salt
2 tablespoon Cold unsalted butter
(Cut Into Bits)
One fourth pound Sharp Cheddar
Grated Coarse (Abt 1 1/2
Cups)
4 (2Inch) Pickled Jalapeo
Chiles
Seeded/Minced
(wear rubbergloves)
1 cup Sour cream
For The Chili Con Carne:
2 lg Onions/Abt 3 Cups
Chopped
One fourth cup Vegetable oil
1 tablespoon Minced garlic
2 Carrots cut or sliced up thin
3 pound Boneless beef chuck
(Ground Coarse In Batches
One fourth cup Chili Powder
1 tablespoon Ground Cumin
2 tablespoon Paprika
1 tablespoon Crumbled Dried Organo
1 tablespoon Dried Hot Red Pepper Flakes
Or To Taste
16 ounce Tomato Sauce
1 One fourth cup Beef Broth
3 tablespoon Cider Vinegar
19 ounce Can Kidney Beans
Rinsed And Drained
2 Green Bell Peppers
Chopped

MAKE THE SHORTCAKE BISCUITS : Into a bowl sift together the flour, the
baking powder, the baking soda, and the salt, add the butter, and blend the
mixture until it resembles coarse meal. Stir in the Cheddar and the
chilies, 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, roll or pat it out One half inch thick, and with a 3 1/2inch
cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking
sheet in the middle of a preheated 425F. oven for 15 to 17 minutes, or
until they are golden. See part 2

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip