Heat large skillet over medium heat. Add olive oil and onions and saute for 2 to 3 minutes. Add salt, garlic and chipotles and saute another 2 minutes. Add spices and tomato paste and cook for 3 to 4 minutes, until the mixture is rusty in color and fragrant.
Add ground beef to skillet and break up with a wooden spoon. Cook until no longer pink. Add brown sugar, tomato puree and water to the skillet and stir to combine. Cook at a simmer for 30 minutes then add the black beans.
Meanwhile, prepare the biscuit dough. Preheat oven to 450 degrees F. In a large bowl, combine the flour, cornmeal, baking powder and salt. Cut the shortening into small pieces and add to the dry mixture. Using a pastry cutter, two forks or your hands, work the shortening into the dry mixture until is resembles coarse sand. Add the milk and cheddar and gently stir until just combined.
After chili has simmered, remove from heat. Drop biscuit dough onto the chili using two spoons. You will get about 9 drop biscuits. Bake for 15 to 20 minutes, until the biscuits are golden and no longer doughy. You can check them using a toothpick.
