Chili con carne & chili cheddar shortcakes

You know how sometimes you’d look at a recipe, see the long list of ingredients and just go “ugh”? That’s how I was with chili for a very long time. I see the spices involved and head for the nearest restaurant serving it instead. But recently, I found myself with time on my hands and the need to replenish my spice cupboard, so I printed out a recipe for chili con carne and headed to the store.

Tt wasn’t difficult to make. Just involved a lot of slicing and dicing โ€” and patience (it takes about 2 hours to make). The chili I made included 3 cups of white onions, 2 cups of finely sliced carrots and 3 cups of green bell peppers. I was so happy I decided to get the pre-shredded cheese. My arm was killing me after the slicing and dicing, I don’t think I would have enjoyed the grating.

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The recipe from epicurious.com also included one for chili cheddar shortcakes. I almost didn’t make any because I “fear” making bread. Any time a recipe mentions dough and kneading, I freak out. But in honor of Julia Child’s 100th birth date, I decided to follow her advice and “be fearless.” I think the shortcakes came out OK.

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2 Comments Add yours

  1. Betis Boy says:

    wow! you're a cook and now a baker too! ๐Ÿ™‚ congrats! ๐Ÿ™‚ both the chili and the bread look amazing. so how did the “music” play (and smell) a few hours after this meal? ha.ha.

    Like

  2. Guagua Girl says:

    LOL! the recipe called for a lot more beans than i put. i bought a small can precisely because i was worried about the gas mileage ๐Ÿ˜›

    Like

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