Megan Sheley Wellness

Chop steaks into bite-sized pieces and sear on high heat with a little oil until a crust forms. Remove the seared steak from the pan and set aside. In the same pan, brown the ground beef. Once browned, remove and set aside. Add the diced small white onion to the pan and sauté until fragrant, then add salt. Stir in the minced garlic and sauté for another 2-3 minutes. Add all the chili spices (ancho chili powder, chili powder, cumin, cinnamon, smoked paprika, crushed red chili flakes) and let them bloom for 3 minutes. Return the seared steak and ground beef to the pan. Add the tomato paste (if used, not listed but implied by 'tomato paste' in the instructions, assuming 'crushed tomatoes' is the 'tomato paste' reference, or perhaps missing from ingredients), crushed tomatoes, fire roasted diced tomatoes, beef broth, hot honey, dark chocolate squares, and green chilis. Mix everything well, cover, and simmer on low for 40 minutes to 2 hours, stirring occasionally. For best flavor development, put the chili in the fridge to cool completely after simmering.

While the chili is cooling, prepare the biscuit topping. In a large bowl, whisk together the dry ingredients: AP flour, cornmeal, baking powder, 1 tsp salt, and black pepper. Add the grated cold butter and mix with your hands until crumbly. In a separate bowl, combine the melted butter, egg, buttermilk, and 2 tbsp honey. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped jalapeños and roasted corn. Pre-heat your oven to 400 degrees Fahrenheit.

Once the chili is cooled (or slightly warmed if preferred), transfer it to a large cast iron skillet or oven-safe dish. Top the chili with grated cheddar cheese and American cheese, then evenly spoon the biscuit batter over the cheese layer. Bake for approximately 30 minutes, or until the biscuit topping is golden brown and cooked through. In a small bowl, melt butter and maple syrup together. Once the bake is out of the oven, brush the biscuit topping with the maple-butter mixture. Finish by sprinkling with flakey sea salt and fresh chives before serving.