Chili Con Carne with Chili Cheddar Shortcakes
Few comfort foods hit the spot like a good chili. Don’t forget the Cheddar shortcakes; the light, fluffy consistency of the dough pairs perfectly with this Tex-Mex staple.
Recipe information
Yield
Makes 6 servings
Ingredients
FOR SHORTCAKE BISCUITS
FOR CHILI CON CARNE
Preparation
MAKE THE SHORTCAKE BISCUITS
Step 1
Preheat the oven to 425°F. Into a large bowl, sift together the flour, baking powder, baking soda, and salt. 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 inch thick. With a 3 1/2-inch 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.
MAKE THE CHILI CON CARNE
Step 2
In a heavy large Dutch oven, 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.
Step 3
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.
Step 4
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.
Step 5
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.
