1 lb ground beef or turkey – Adds a hearty, protein-packed foundation. Substitute with plant-based meat for a vegetarian option.

1 medium onion, diced – Brings depth and sweetness to the chili.

• 3 garlic cloves minced – A must-have for bold, aromatic flavor.

1 can (14 oz) diced tomatoes – Provides a tangy, juicy base.

1 can (8 oz) tomato sauce – Creates a rich, thick consistency.

1 can (15 oz) kidney beans, drained and rinsed – Classic for chili; feel free to swap with black beans or pinto beans.

1 cup frozen corn (optional) – Adds a touch of sweetness and texture.

2 tbsp chili powder – The heart of the spice blend, adding warmth and mild heat.

1 tsp cumin – Brings earthy, smoky notes.

1 tsp smoked paprika – Adds a subtle depth of flavor.

1/2 tsp cayenne pepper (optional) – For a spicy kick, adjust to your heat tolerance.

Salt and pepper to taste – Enhances all the flavors.

2 tbsp olive oil – For sautéing the aromatics.

• For the Cornbread Topping

1 cup cornmeal – The key ingredient for a golden, slightly crumbly crust.

1 cup all-purpose flour – Provides structure and balance to the cornbread.

1/4 cup granulated sugar – Adds a subtle sweetness that pairs beautifully with the chili.

1 tbsp baking powder – Ensures the cornbread rises to fluffy perfection.

1/2 tsp salt – Balances the flavors.

1 cup buttermilk – Makes the cornbread tender and moist. Substitute with regular milk and a splash of vinegar if you don’t have buttermilk.

2 large eggs – Helps bind the batter and create structure.

1/4 cup melted butter – Adds richness and enhances the flavor.

1/2 cup shredded cheddar cheese (optional) – For a cheesy, indulgent touch.