Chili:

1 pound ground beef

½ large onion, diced

1 (15.5 ounce) can kidney beans, rinsed and drained

1 (15.5 ounce) can black beans, rinsed and drained

1 (15 ounce) can tomato sauce

1 (15 ounce) can water

2 tablespoons chili powder

1 tablespoon brown sugar

1 teaspoon ground cumin

1 teaspoon unsweetened cocoa powder

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne pepper

¼ teaspoon ground black pepper

¼ teaspoon ground paprika

Cornbread:

¾ cup all-purpose flour

5 tablespoons cornmeal

¼ cup white sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

1 large egg, lightly beaten

2 tablespoons salted butter, softened

¼ teaspoon vanilla extract

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Preheat the oven to 400°F (200°C).
Heat a large, oven-safe skillet over medium-high heat for 5-8 minutes. Add ground beef and onion, cooking until the beef is browned and the onion is soft, about 5-7 minutes. Drain the grease.
Reduce heat to medium and stir in kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Simmer for 5 minutes.
While the chili simmers, whisk together flour, cornmeal, sugar, baking powder, and salt in a bowl. Add milk, egg, butter, and vanilla, mixing until smooth.
Dollop the cornbread mixture over the chili in the skillet, gently spreading it with a spoon to cover the top.
Bake in the preheated oven for 20 minutes, or until the cornbread is golden brown and crispy on top.
Serve hot, enjoying the hearty combination of chili and cornbread.

Vegetarian Option: Replace ground beef with plant-based protein or lentils.

Spicy Option: Add extra cayenne pepper or fresh jalapeños to the chili for more heat.

Cheesy Option: Top cornbread with shredded cheddar cheese before baking for a cheesy twist.