This hearty comfort meal was inspired by a recent New York Times article written by Melissa Clark. Ms. Clark is a staff writer for the newspaper's Food section and is also a successful cookbook author. Her write-up provides a recipe for homemade chili, and a recipe for cornmeal biscuits baked in the same pan with the prepared chili. I used my own recipe for turkey and black bean chili that I have here on the blog. And then followed the directions for making the cornmeal biscuit recipe. By the way, the cornmeal biscuits taste like the best cornbread I have ever eaten. I highly recommend making the biscuits for any occasion.