Preheat the oven to 425°F (220°C). Place a 9-inch cast iron skillet or an 8x8 baking pan in the oven while it heats so it gets hot. This will give the cornbread a crisp bottom.

In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and 3/4 teaspoon salt until evenly combined.

In a separate bowl whisk the buttermilk, eggs, melted butter, and honey (if using) until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — a few small lumps are fine.

Carefully remove the hot skillet or pan from the oven and brush the bottom and sides with a little additional melted butter or oil. Pour the batter into the hot pan and smooth the top.

Bake for 18–22 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Let rest for 5–10 minutes before slicing. Serve warm with butter alongside chili or cut into squares to nestle pieces into chili bowls.

Chili

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil.

When the oil shimmers, add the diced onion and green bell pepper. Sauté 5–6 minutes until softened and starting to brown. Add the minced jalapeño (if using) and garlic and cook 30–45 seconds until fragrant.

Add the ground beef (or beef/pork mix) to the pot. Break it up with a spoon or spatula and cook until browned, about 6–8 minutes. Drain off excess fat if there's more than 2 tablespoons, leaving some for flavor.

Stir in the smoked paprika, ground cumin, chili powder, dried oregano, 1.5 teaspoons salt, and black pepper. Cook 1–2 minutes to toast the spices and coat the meat.

Add the tomato paste and cook, stirring, 1–2 minutes to caramelize slightly and deepen flavor.

Pour in the fire-roasted diced tomatoes with their juices and 1 cup beef broth (or water). Add the drained kidney beans if using. Stir to combine.

Bring the chili to a gentle simmer, then reduce heat to low. Add the dark brown sugar, apple cider vinegar, Worcestershire sauce, and minced chipotle (if using). Simmer, uncovered, stirring occasionally, 25–35 minutes until the chili thickens and flavors meld. Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.

Just before serving, stir in half of the chopped cilantro and remove from heat. Keep warm until ready to serve.

Ladle chili into bowls and top with shredded cheddar, a dollop of sour cream, remaining cilantro, and a generous square or scoop of warm cornbread on the side or nested on top.