In a large skillet (preferably cast-iron), brown the ground beef over medium heat. Break it up as it cooks, about 5–7 minutes.
Add the diced onion, garlic, and bell pepper. Cook for another 3–4 minutes until softened.
Stir in the diced tomatoes, beans, beef broth, chili powder, cumin, paprika, onion powder, salt, and pepper. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld together. Adjust seasoning as needed.
Prepare the Cornbread Topping:
While the chili is simmering, preheat your oven to 400°F (200°C).
In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. If you’re using cheddar cheese, fold it in at this point.
Assemble the Skillet:
Once the chili has simmered and thickened, carefully spoon the cornbread batter on top of the chili, spreading it out evenly with a spatula.
Bake:
Transfer the skillet to the oven and bake for 20–25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
Serve:
Let the skillet cool for a few minutes before serving. You can top with sour cream, shredded cheese, or fresh cilantro for added flavor.
