INGREDIENTS

INSTRUCTIONS

FOR THE SHORTCAKE BISCUITS
FOR THE CHILI CON CARNE
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 425°F. 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, add the 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 oregano, 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.
Serves 6.
Gourmet February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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