Chili Con Carne with Chili Cheddar Shortcakes
"The biscuits really make this version of Chili Con Carne. Delicious."
- Ready In:
- 1hr 55mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
-
Biscuits
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 teaspoons double-acting baking powder
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 2 1⁄2 tablespoons cold butter, cut into bits
- 6 ounces coarsely-grated cheddar cheese
- 5 jalapenos, seeded and minced (2 inches long, don’t forget to wear kitchen gloves!)
- 1 1⁄4 cups sour cream
-
Chili Con Carne
- 2 large onions, chopped (about 3 cups)
- 1⁄4 cup vegetable oil
- 1 tablespoon minced garlic
- 2 carrots, sliced thin
- 3 lbs lean ground beef
- 1⁄4 cup chili powder
- 1 tablespoon ground cumin
- 2 tablespoons paprika
- 1 tablespoon dried oregano, crumbled
- 1 tablespoon dried hot red pepper flakes
- 2 (8 ounce) cans tomato sauce
- 1 1⁄4 cups beef broth
- 3 tablespoons cider vinegar
- 1 (20 ounce) can kidney beans, rinsed and drained
- 2 green bell peppers, chopped
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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Reviews
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Don't be afraid of making this recipe with the long list of ingredients. The biscuits are sooooooo good, tender and flakey and full of hot, cheesy flavor. I'll make those again to use for other recipes! I used turkey and vegetable broth for the chili, and cut the recipe in half. It turned out great and we are looking forward to a meal of leftovers tonight. It was a fun recipe to make Evelyn; and a good payback. -
I substituted Buffalo meat because I like it better than Beef, and its much leaner (more lean?) It worked out well. I also threw in some Cayenne Pepper but I'm not sure if it helped or not. Good recipe but I think the onions overpower the meat. I wonder how it would go with black beans instead of kidney beans. -
I have only made the Chedder/Jalepeno buscuits...they are awesome with Chili! -
I have not made the chili, but I have made the shortcakes several times. I have needed to adjust the ingredients a little each time--to feel v to measurement--but they are always flaky and delicious. They're a little dry which makes them perfect for sopping up soups and chilis. -
Very nice. I have been making chili for years and this recipe made for some high compliments, which I am delighted to pass on.
Tweaks
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I substituted Buffalo meat because I like it better than Beef, and its much leaner (more lean?) It worked out well. I also threw in some Cayenne Pepper but I'm not sure if it helped or not. Good recipe but I think the onions overpower the meat. I wonder how it would go with black beans instead of kidney beans.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
