Chili Smothered White Cheddar Biscuits

FOR THE CHILI

• 2 tbsp olive oil
• ¾ cup diced onion
• 3 adobo chillies, finely chopped plus 1 tbsp adobo sauce
• 2 tsp chili powder
• 1 tsp cumin
• 1 tbsp minced garlic
• 1 tsp salt
• ½ tsp black pepper
• 1 pound ground beef
• 2 14oz cans chili beans undrained
• 1 14oz can diced tomatoes
• 1 8 oz can tomato sauce

FOR THE BISCUITS

• 1 ½ cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 pinch salt
• 8 oz cold butter, grated
• ¾ cup buttermilk
• 1 cups grated white cheddar plus extra for topping.
• 2 tbsp milk
• sliced green onion

1. Heat the oil in a large pot until shimmering.
2. Add the onion and cook for a few minutes until soft.
3. Add the next six ingredients and stir well.
4. Add the beef to the pot stirring and breaking it up. Cook until almost no pink color left.
5. Add the beans, tomatoes and tomato sauce and stir well.
6. Bring the chili to a simmer and cook for at least 30 minutes on a low heat uncovered.
7. Preheat the oven to 400°F and line a small sheet pan with parchment paper dusted lightly with flour.
8. In a bowl combine the flour, baking powder, baking soda and salt.
9. Add the grated butter and mix through the flour with your fingers.
10. Add the buttermilk and cheddar and mix well. The dough will be sticky so you can add a little more flour to form it into a dough.
11. Drop the dough onto a floured work surface and gently knead it.
12. Pat the dough down until it's about a half inch thick.
13. Using a 3 inch cookie cutter, cut out your biscuits and transfer then to your prepared pan.
14. Gather the scraps of dough and repeat until you have 6 biscuits on the pan close together so they are touching.
15. Brush the biscuits with milk and then place in the oven.
16. Bake for about 15-17 minutes and the biscuits are golden brown.
17. Place two biscuits on a plate and ladle a good sized heap of chili over the biscuits.
18. Garnish with extra grated cheddar and sliced green onion.