Chili Con Carne With Chili Cheddar Shortcakes Recipe

How to Make Chili Con Carne With Chili Cheddar Shortcakes

1. **Make the Cheddar Chili Shortcakes:**
2. Preheat oven to 430°F (220°C).
3. In a large bowl, whisk together 2 cups all-purpose flour, 4 tsp baking powder, 1 tsp baking soda, and 1 tsp salt.
4. Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
5. Stir in 1 cup shredded sharp cheddar cheese and 1/4 cup chopped canned green chilies.
6. Add 1/2 cup sour cream and stir until just combined. The dough will be slightly sticky.
7. Turn the dough out onto a lightly floured surface and gently knead for 20 seconds.
8. Roll the dough to 1/2 inch thickness and use a 3-inch cookie cutter to cut out 8 biscuits.
9. Place biscuits on an ungreased baking sheet and bake for 15-17 minutes, or until golden brown.
10. **Make the Chili Con Carne:**
11. In a large saucepan or Dutch oven, heat 2 tbsp olive oil over medium-low heat.
12. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
13. Add 2 cloves garlic, minced, and 1 cup chopped carrots; cook for 1 minute more.
14. Add 1.5 lbs ground beef and cook, breaking it up with a spoon, until browned, about 10 minutes.
15. Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp paprika, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Cook for 1 minute.
16. Add 28 oz (2 cans) crushed tomatoes, 1 cup beef broth, and 2 tbsp apple cider vinegar.
17. Bring to a boil, then reduce heat and simmer, covered, for 50-60 minutes, or until the beef is tender.
18. Stir in 1 (15-ounce) can kidney beans, drained and rinsed, and 1 bell pepper (any color), chopped.
19. Simmer uncovered for 15 minutes, or until peppers are tender. Season with salt and pepper to taste.
20. **Assemble:**
21. Split the baked shortcakes in half. Place the bottom half on a plate, top with chili, and cover with the top half of the biscuit.