Preheat the oven to 400 degrees. Butter a 10-inch cast-iron skillet.
In a small bowl, add the cornmeal, flour and baking powder. Set aside.
In a large bowl, whisk the melted butter, buttermilk, egg and honey until well mixed. Add the flour mixture and stir until the flour is just mixed in. Fold in the jalapeños. Pour into skillet. Bake 10 to 15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
For the beans: Drain beans and rinse them. Place in stock pot. Fill to cover with 1 inch of water, and add 1 teaspoon salt. Bring water to a boil. Reduce the heat to low and bring the beans to a very gentle simmer. Cook covered for 1 hour. Check for doneness by piercing with a fork. Drain and set aside until ready to use.
For the chili: Place stock pot on medium-high heat. When hot, add oil and onions and saute 5 to 7 minutes. Add garlic, tomatoes, beans, water, ancho chili powder, cumin, salt and pepper. Stir until all combined. Bring to a simmer, cover and cook on low heat for 30 minutes, until liquid has slightly reduced. Stir in braised beef and cornmeal, simmer for another 5 minutes to thicken and heat beef. Ladle into bowls, top with cheese. Serve with a side of cornbread.