Heat a large skillet over medium heat. Add olive oil along with onions and peppers with a sprinkle of salt. Cook until soft, about 5 minutes. Squeeze out roasted garlic cloves into the pot, and stir well to combine with a large spoon, breaking them apart and evenly distributing the garlic paste. Add in beans, crushed tomatoes and tomato paste, stirring well. Add in spices, cocoa, sugar, salt and pepper, then let simmer for 5-10 minutes. Taste and season additionally if desired. At this point, you can make the pot pies immediately or simmer your chili for however long you would like to develop the flavor.
Preheat oven to 375 degrees F.
In a large bowl, combine flour, cornmeal, sugar, baking powder and soda, and salt. Whisk well to combine. Add in cold butter and using a fork, pastry blender or your fingers, mix and combine until the butter is distributed and small crumbs remain. Stir in 1 cup of milk to start, form a dough. The dough will be slightly more crumbly that traditional biscuit dough. If it is still very dry, add in additional milk 1 tablespoon at a time. Form dough into a ball.
Place dough on a floured workspace and using your hands and/or a rolling pin, flatten it out until it’s a little less than one inch thick. Use a glass or biscuit cutter to cut out rounds. If you want to use large ramekins, you can use a bowl or something a bit larger to cut a biscuit that will fit on top. This obviously will determine the amount of biscuits you get. Using a standar biscuit cutter should give you 12 biscuits. I made 4 ramekins and 1 pie dish potpie.
Brush the tops of the biscuits with melted butter, then bake for 12-15 minutes or until biscuits are slightly golden and set. Top with sour cream, Greek yogurt, chives or any toppings you desire. Enjoy!