Step 1: Cook the Chili: Preheat oven to 375°F (190°C). In a large oven-safe skillet (like cast iron), heat olive oil over medium heat. Add onion, bell pepper, and garlic; sauté until softened (about 3–4 minutes). Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed. Stir in chili powder, cumin, paprika, cayenne, salt, and black pepper. Cook 1 minute to bloom the spices. Add diced tomatoes, tomato sauce, beans, and broth. Stir well, bring to a simmer, and let cook for 10–15 minutes until slightly thickened.

Step 2: Prepare the Cornbread Batter: In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, and melted butter. Pour wet ingredients into dry ingredients, stirring just until combined (don’t overmix). Fold in shredded cheese if using.

Step 3: Assemble and Bake: Pour cornbread batter evenly over the chili in the skillet. Spread gently to cover. Bake uncovered for 25–30 minutes, until cornbread is golden brown and cooked through (a toothpick should come out clean). Remove from oven and let cool slightly before serving.