Chili Cornbread Skillet

Heat olive oil in a large oven-safe skillet (like cast iron) over medium-high heat.

Add the chopped onion and ground meat. Cook, breaking up the meat, until it is no longer pink. Drain any excess liquid if needed.

Add the minced garlic and red pepper flakes and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute.

Add the diced tomatoes, chili powder, paprika, dried parsley, dried oregano, garlic powder, onion powder, cumin, ground mustard, Worcestershire sauce, and water. Stir everything together.

Bring the mixture to a low simmer, reduce heat, and cook for about 15 minutes.

Stir in the chili beans and cook for another 5 minutes.

While the chili simmers, preheat your oven to 400°F (200°C).

In a separate bowl, combine the corn muffin mix, egg, milk, shredded cheddar cheese, and diced jalapeño. Mix until just combined.

Turn off the heat for the chili and season with salt and pepper to taste.

Spoon dollops of the cheesy cornbread batter over the top of the chili in the skillet.

Place the skillet on a sheet pan to catch any potential spillage.

Bake at 400°F for about 20 minutes, or until the cornbread is golden brown and cooked through.

Let cool slightly, then top with sour cream and chopped green onions before serving.