Cozy Chili with Cornbread Topping

Heat olive oil in a large pan over medium-high. Add in onions and 1 tsp salt. Cook until translucent, 5-7 mins. Add in garlic and cook about 1 minute. Add in tomato paste and cook until darkened in color, 7-10 mins. 

Add in ground meat plus other 1 teaspoon salt and black pepper. Cook, stirring frequently, until meat is brown and no pink remains. 

Use your hands to squish in the whole tomatoes and pour in their juice. Pour in the red wine.

Add in the jalapeño and habanero. Add in the cayenne, cumin, paprika, black pepper, oregano, and cinnamon. Add in both beans. 

Stir to combine & taste for seasoning.

In a bowl, mix the cornbread mix with required mix-ins until smooth. Spoon onto the top of the chili in big lumps. Allow to sit & simmer on the stove on medium-low heat for about 30 minutes, or until cornbread is set. 

Serve in bowls topped with cheese, avocado, scallions, and any other toppings you like. Enjoy!