Skillet Chili with Jalapeño Cheddar Cornbread Crust

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• 1 tablespoon oil
• 1 lb ground beef (85:15, or ground chicken thighs or turkey)
• ½ each large onion (chopped)
• 1 each red or yellow bell pepper (chopped)
• 2 each jalapeños (deseeded and diced, see notes)
• 3 cloves minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons chili powder (or more to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle chili powder (or ancho, more to taste)
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 15 ounce fire roasted diced tomatoes
• 15 ounce can tomato sauce
• 8.5 ounce box cornbread mix
• 1 each egg
• ½ cup sour cream
• 1 cup cheddar shredded cheese
• 1 each jalapeno (deseeded and diced)
• 1 teaspoon garlic powder
• 4 tablespoons melted butter
• 3 tablespoons water or milk
• As Needed Salt

1. BROWN: Heat the oil in a large, oven-safe, 10-inch skillet, such as a cast iron skillet, over medium-high heat. Add the ground beef and crumble as needed, allow to cook for 5-7 minutes or until the beef browns. Drain any excess grease, leaving just a tablespoon in the pan. Add the onions, bell peppers, and jalapeños and continue to sauté for 5-6 minutes or until the veggies cook down a bit.
2. Skillet Chili ingredients: 1 tablespoon oil; 1 lb. ground beef (85:15, or ground chicken thighs or turkey); ½ large onion (chopped); 1 red or yellow bell pepper (chopped); 2 jalapeños (deseeded and diced, see notes); 3 cloves minced garlic; 2 teaspoons ground cumin; 2 teaspoons chili powder (or more to taste); 1 teaspoon smoked paprika; 1 teaspoon chipotle chili powder (or ancho, more to taste); 1 tablespoon brown sugar; 1 tablespoon Worcestershire sauce; 15 ounce fire roasted diced tomatoes; 15 ounce can tomato sauce. SKILLET CHILI: Add the garlic, 1 teaspoon of salt, and all the remaining ingredients for the chili, stir to combine. Let it come to a simmer, reduce the heat to medium-low, cover and allow it to cook for 20-25 minutes. If the chili starts drying out too much, add a few tablespoons of water and allow it to continue simmering. Position a rack in the center of the oven and preheat the oven to 375ºF. While the chili is simmering, prepare the cornbread mix.
3. CORNBREAD: Combine all the ingredients for the cornbread in a large bowl. When the chili is done simmering, remove from heat. Drop the mixture in dollops and then spread over the chili. You want it to be evenly distributed across the whole skillet.
4. BAKE: Place the skillet on a large baking sheet so if the juices overflow they don't ruin the oven. Bake for 30-35 minutes or until the crust is golden brown.