For buttermilk cornbread:

In a medium-sized mixing bowl add cornmeal, flour and kosher salt. Whisk together and set aside.

In a large mixing bowl mix together melted butter, brown sugar, and eggs until smooth.

Mix together buttermilk with baking soda and pour into the egg/sugar mixture. Stir to combine.

Add the dry ingredients and stir to combine. Fold in corn and cheese.

Set aside.

For chili:

Preheat oven to 375 degrees.

Set a 12-inch cast iron (or oven safe) skillet on the stove over medium-high heat.

Add the ground beef and when the beef is almost browned add in the onion, garlic, chili powder, smoked paprika, and cumin.

Continue cooking until the onions are soft and the meat is fully browned.

If there is a lot of grease in the pan drain off the grease.

Add the diced tomatoes, beans, tomato sauce, green chilies, beef stock, tomato paste and brown sugar. Stir to combine.

Simmer for about 30 minutes or until thick and hearty. You want the chili to be a bit thicker than traditional chili because it's going to get spooned out.

When the chili has cooked top with the cornbread batter, spread evenly and bake for 30-35 minutes or until browned and fully cooked.