• If pairing with cornbread, preheat oven to 350°F.

For the chili

• Heat butter or olive oil in a large pot or Dutch oven over medium heat.
• Add diced onion to the pot, and sauté until tender.
• Add ground beef to pot and brown, breaking up any large chunks.
• Add minced garlic and cook until fragrant.
• Turn heat down to low, and add cumin, chili powder, chipotle powder, smoked paprika, red pepper flakes, salt, and pepper.
• Add the tomato paste, beans, tomatoes, and beef broth. Stir to combine all ingredients.
• Simmer chili on medium-low heat for 20-25 minutes, stirring occasionally to prevent sticking. If the chili starts to get too thick, add 1/2 cup of water to loosen.

For the cornbread

• Add lard, shortening, or vegetable oil to an 8-inch cake pan or cast-iron skillet, and place in a 350℉ oven.
• In a medium bowl, combine cornmeal, flour, baking powder, sugar, and salt. In a smaller bowl, whisk together milk, eggs, and vegetable oil.
• Pour your liquid ingredients into your dry ingredients, mixing until just combined. The batter won’t be completely smooth.
• Now, remove the pan or skillet from the oven, and quickly pour the cornbread batter into the melted fat.
• Place the pan back in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool for 5-10 minutes before slicing.