Start by gathering all your ingredients. This helps streamline your cooking process. Chop your veggies if you decide to add any to the chili. Bell peppers or onions work wonderfully.

In a large skillet, brown the ground beef over medium heat until it’s fully cooked, breaking it into smaller pieces as it cooks. Drain any excess fat. Now add the chili seasoning mix and smoked paprika. Stir for about a minute to let those spices bloom. Next, mix in the tomato sauce and kidney beans. Stir it all together. Let this simmer for about 15 minutes. You want those flavors to meld beautifully.

In a separate bowl, mix your cornmeal, flour, salt, and sugar. In another bowl, whisk together the buttermilk, canola oil, and egg until smooth. Pour the wet mixture into the dry ingredients. Gently fold until just combined. Avoid overmixing. Lumps are your friend here—they’ll make your cornbread fluffy.

Preheat your oven to 400°F (200°C). Transfer your chili into a greased baking dish. Spread the cornbread batter evenly on top. Don’t worry if it doesn’t cover the chili completely. That’s part of the charm.

Pop the dish into your preheated oven and bake for about 25-30 minutes, or until the cornbread is golden and a toothpick comes out clean. Your kitchen will smell like heaven!

When it’s done, let it cool for a few minutes. Serve with dollops of sour cream and a sprinkle of sharp cheddar cheese on top. Get ready for compliments!