Chili Con Carne With Chili Cheddar Shortcakes

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 1/2 inch thick, and with a 3 1/2-inch
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. MAKE THE CHILI CON CARNE: In a kettle cook the
onions in the oil over moderately low heat, stirring occasionally, until
they are softened, addthe garlic and the 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, the cumin, the paprika, the organo, and
the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the
tomato sauce, the broth, and the 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, the 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, heated
and split, on each of the 6 dinner plates, spoon the chili con carne over
the bottom half, and cover it with the top half of the biscuit.
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Board: FOOD BB Topic: FOOD SOFTWARE Subject: R-MC-NEW REFORMAT
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