CHILI CON CARNE WITH CHILI CHEDDAR SHORTCAKES

Steps:

• 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.