1 batch cornbread batter (use your favorite recipe)
Heat oil in a cast iron skillet or saute pan.
Add remaining ingredients, except cornbread, and saute over medium heat until beef is cooked through. I make mine without the 8 oz of tomato sauce but if you prefer your chili a little more tomato based and liquidy you can add it.
If using cast iron skillet, remove from heat and leave contents in skillet. If not, transfer to a 9×13 baking dish.
Top with cornbread batter – you can spread evenly over the whole pan or just place dollops across the top.
Bake at 400 degrees for 20-25 minutes or until cornbread is cooked and golden brown on top.