Chili Con Carne with Chili Cheddar Shortcakes

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make biscuits: Into a bowl, sift together flour, baking powder, 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 for 20 seconds (about 6 turns) on a lightly-floured surface.
  • Roll or pat it out ½ inch thick and with a 3 ½ inch cookie cutter, cut out 8 rounds.
  • Bake on an ungreased baking sheet in the middle of a preheated 430F oven for 15-17 minutes, or until they are golden.
  • Make the chili con carne: In a saucepan, cook the onions in the oil over moderately-low heat, stirring occasionally, until they are softened.
  • Add the garlic and the carrots and cook the mixture, stirring, for 1 minute.
  • Add beef and cook over moderate heat, stirring and breaking up any lumps, for 10 minutes or until the meat is no longer pink.
  • Add chili powder, cumin, paprika, oregano, pepper flakes and cook, stirring, for 1 minute.
  • Add tomato sauce, broth and the vinegar; bring to a boil and simmer, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender.
  • Add the kidney beans and the bell peppers and season to taste.
  • Simmer mixture, uncovered, for 15 minutes, or until peppers are tender.
  • Arrange a biscuit, heated and split, on each of 8 dinner plates.
  • Spoon chili over bottom half and cover with top half of biscuit.
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