Step 1: Cook the Beef : Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.

Step 2: Add Aromatics : Add chopped onion, garlic, and bell peppers. Sauté for 3–4 minutes until vegetables soften and become fragrant.

Step 3: Add Spices and Tomato Paste : Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, and sugar. Cook for 1–2 minutes to toast the spices and deepen the flavor.

Step 4: Add Tomatoes, Beans, and Broth : Pour in diced tomatoes, crushed tomatoes, kidney beans, black beans, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally .(The longer it simmers, the richer the flavor becomes.)

Step 5: Adjust Seasoning : Taste and add more salt, pepper, or chili powder as needed. If too thick, add a splash of broth or water.

Step 6: Make the Cornbread : Preheat oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry and mix just until combined (do not overmix). Grease an 8-inch baking dish or cast-iron skillet with butter. Pour batter in and smooth the top. Bake for 20–25 minutes or until golden brown and a toothpick comes out clean. Cool slightly, then slice into squares or wedges.