| | FOR THE SHORTCAKE BISCUITS |
| 1 1/2 | c | All-purpose flour |
| 2 | ts | Double-acting baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | tb | Cold unsalted butter (cut into bits) |
| 1/4 | lb | Sharp cheddar Grated coarse (abt 1 1/2 cup) |
| 4 | | (2-inch) pickled jalapeo chiles; Seeded/minced (wear rubbergloves) |
| 1 | c | Sour cream |
| | FOR THE CHILI CON CARNE |
| 2 | lg | Onions/abt 3 cups; chopped |
| 1/4 | c | Vegetable oil |
| 1 | tb | Minced garlic |
| 2 | | Carrots; sliced thin |
| 3 | lb | Boneless beef chuck (ground coarse in batches |
| 1/4 | c | Chili powder |
| 1 | tb | Ground cumin |
| 2 | tb | Paprika |
| 1 | tb | Crumbled dried organo |
| 1 | tb | Dried hot red pepper flakes Or to taste |
| 16 | oz | Tomato sauce |
| 1 1/4 | c | Beef broth |
| 3 | tb | Cider vinegar |
| 19 | oz | Can kidney beans; Rinsed and drained |
| 2 | | Green bell peppers; chopped |
