| | 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 |
| | Cups) |
| 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 |
