Beef Chili + Sour Cream And Cheddar Biscuits

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
1312
FAT
272%
CHOL
150%
SOD
118%

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Ingredients for 6 servings

2 large onions, chopped (about 3 cups)

1/4 cup vegetable oil

1 tablespoon minced garlic

2 carrots, sliced thin (suggested by Gourmet) or in a small dice, as I'd chop them next time

3 pounds boneless beef chuck, ground coarse or 3 pounds ground beef

1/4 cup chili powder

1 tablespoon ground cumin

2 tablespoons paprika

1 tablespoon crumbled dry oregano

Dried red pepper flakes, to taste (Gourmet suggests 1 tablespoon; I used 1 teaspoon knowing that my flakes are very hot)

2 8-ounce cans tomato sauce or 2 cups fresh tomato sauce or tomato puree

1 1/4 cups beef broth

3 tablespoons cider vinegar

1 3/4 cups or 1 19-ounce can kidney beans, rinsed and drained

2 green bell peppers, chopped

Sour Cream and Cheddar Biscuits, below

Sour cream and pickled jalapeƱos (optional, to finish)

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons cold unsalted butter, cut into bits

1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)

Drained and chopped pickled jalapeƱos, to taste (I used about 2 tablespoons)

1 cup sour cream

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