Chili Con Carne with Chili Cheddar Shortcakes
Indulge in the ultimate comfort food with this hearty Chili Con Carne with Chili Cheddar Shortcakes recipe—a delicious twist on a classic! This rich, smoky chili boasts tender ground beef, a medley of beans, and bold spices like chili powder, cumin, and smoked paprika, all simmered to perfection for maximum flavor. But the real star of the show? Fluffy, golden chili cheddar shortcakes infused with sharp cheddar cheese and a hint of spice, baked to perfection as a savory complement. Ready in just over an hour and serving six hungry appetites, this dish is perfect for cozy weeknight dinners, game day gatherings, or any time you're craving a comforting bowl of warmth. Serve the chili piping hot, topped with a freshly baked cheddar shortcake, and watch this irresistible combination disappear from plates!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup beef broth
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon chili powder (for shortcakes)
- 0.5 teaspoon salt (for shortcakes)
- 0.5 cup unsalted butter, cubed and chilled
- 1 cup shredded sharp cheddar cheese
- 0.75 cup whole milk
Instructions
Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the diced tomatoes, kidney beans, black beans, tomato paste, chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and beef broth. Mix well to combine.
Bring the chili to a gentle boil, then reduce the heat to a simmer. Cover and cook for 40-45 minutes, stirring occasionally, until the flavors meld together.
While the chili is cooking, preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the flour, baking powder, chili powder (for shortcakes), and salt (for shortcakes).
Add the cubed butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese.
Gradually add the milk, stirring gently, until a soft dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick circle. Use a biscuit cutter or the rim of a glass to cut out shortcakes.
Place the shortcakes on a parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown.
Once the chili is done, adjust the seasoning to taste, adding more salt or spices if needed.
To serve, ladle the chili into bowls and top each serving with a warm cheddar shortcake. Enjoy!
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 8.4 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 301 mg | 23% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
