Begin by heating a large pot over medium heat and adding a splash of oil. Sauté the diced onion and minced garlic for about 5 minutes until the onions are translucent and fragrant.

Increase the heat to medium-high and add the ground beef, breaking it apart. Cook for about 6-8 minutes until browned and cooked through.

Once the beef is nicely browned, stir in the canned tomatoes—breaking them up—and the drained beans. Sprinkle in the chili powder and cumin, mixing well.

Lower the heat to maintain a gentle simmer and let the chili cook uncovered for an additional 30 minutes, stirring occasionally.

While your chili is simmering, whisk together the cornmeal, milk, eggs, and shredded cheddar cheese in a separate bowl.

Once the chili has reached the desired thickness, carefully pour the cornbread mixture evenly over the top of the chili.

Place your chili with cornbread crust in the oven and bake for 25-30 minutes until the crust is golden brown.

Allow your chili with cornbread crust to cool for a few minutes before serving.