Chili and Cheddar-Jalapeno Shortcake (Arkansas Democrat-Gazette/Kelly Brant)
We still have several weeks of summer left, but my food cravings have already turned to fall. The cooler(ish) rainy days last week had me craving chili. But even with the thermostat turned down, I couldn't bear the thought of a steaming hot bowl of it. So I made chili shortcake.
Chili shortcake is basically chili served between a split biscuit. In this case, a cheddar-jalapeno biscuit.
I can't take credit for the idea, that goes to "The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights & Special Occasions" by Tanya Steel and the editors of Epicurious published in 2012.
The Epicurious version calls for making the chili from scratch requiring about an hour of simmering.
I opted for a faster chili and my own butter-rich shortcake/biscuit recipe, adding cheddar and pickled jalapeno.
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