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Don't be afraid of making this recipe with the long list of ingredients. The biscuits are sooooooo good, tender and flakey and full of hot, cheesy flavor. I'll make those again to use for other recipes! I used turkey and vegetable broth for the chili, and cut the recipe in half. It turned out great and we are looking forward to a meal of leftovers tonight. It was a fun recipe to make Evelyn; and a good payback.

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Geema September 22, 2003

I substituted Buffalo meat because I like it better than Beef, and its much leaner (more lean?) It worked out well. I also threw in some Cayenne Pepper but I'm not sure if it helped or not. Good recipe but I think the onions overpower the meat. I wonder how it would go with black beans instead of kidney beans.

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jamie3233 December 21, 2007

I have only made the Chedder/Jalepeno buscuits...they are awesome with Chili!

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dreamscape11 October 11, 2007

I have not made the chili, but I have made the shortcakes several times. I have needed to adjust the ingredients a little each time--to feel v to measurement--but they are always flaky and delicious. They're a little dry which makes them perfect for sopping up soups and chilis.

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leogirlrising July 22, 2007

Very nice. I have been making chili for years and this recipe made for some high compliments, which I am delighted to pass on.

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LastBaron October 19, 2005
Chili Con Carne with Chili Cheddar Shortcakes