• Preheat your oven to 375 degrees F.

For cornbread topping:

• 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, and set aside while you prepare the filling:

For chili:

• 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, cumin, oregano, and kosher salt.
• Continue cooking until the onions are translucent and the meat is fully browned, about 5 minutes.
• If there is a lot of grease in the pan drain off the grease.
• Add in the tomato paste and stir to combine.
• Add the diced tomatoes, beans, tomato sauce, green chilies, beef stock, 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.

For baking:

• After the chili is simmered, top with cornbread batter and spread out evenly.
• Bake for 30-35 minutes or until browned and fully cooked.