Name: Spicy Chili with Cornmeal Biscuits
Yield: chili serves 4-6
Ingredients: biscuits; 1 cup (5 ounces) yellow cornmeal; 1 cup buttermilk; 1 Tbsp honey; 2 cups (10 ounces) flour; 1 Tbsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 12 Tbsp (1 and 1/2 sticks) cold unsalted butter cut in pieces; chili; 3 Tbsp olive oil; 1 onion, diced; 1 jalapeno, seeds and all, minced; 1 poblano pepper, seeded and diced; 1 sweet potato, peeled and diced; 1 lb steak tips, cut in bite sized chunks; 1/2 bottle of beer (any kind); 1 14 oz can of fire roasted tomatoes, pureed or diced; 1 small can mexican chilies; 1 cup beef stock (I keep those little containers of stock around, you can also use water); 1/2 bottle of beer; 1 cup cooked white beans, (made from dried is best, but you can use canned); 1 heaping tsp chili powder; 1 heaping tsp ground ancho chili pepper; 1 heaping tsp chipotle chili pepper; 1 heaping tsp ground cumin; salt to taste; 2 Tbsp masa harina