Step 1: Mix cornbread ingredients (corn muffin mix, buttermilk, eggs, 1 cup sour cream, melted unsalted butter, honey) in a bowl. Pour into a buttered cast iron skillet, and bake at 400°F for 20–25 minutes until golden. Brush with butter and honey, then let cool. Carefully carve out the center to create a bowl.
Step 2: In a pan over medium heat, sauté diced bell peppers, onion, and garlic in olive oil until softened. Add ground beef, green seasoning blend, smoked paprika, chipotle chili, garlic powder, cumin, salt, and pepper. Cook until browned, then stir in the tomato sauce.
Step 3: Transfer the beef mixture to a crockpot. Add black beans, kidney beans, pinto beans, crushed tomatoes, diced tomatoes, beef broth (just enough to keep it thick), chili seasoning packet, and optional bouillon cube. Stir well, then cook on high for 2-3 hours and low for 1-2 hours.
Step 4: Spoon hot chili into the cornbread bowl. Top with shredded cheddar cheese, sour cream, chopped parsley, and sliced jalapeños. Serve warm and enjoy!
