I absolutely love this recipe, and it’s completely customizable; choose as much heat as you want! 🌶️ 🔥 Here’s my version: Ingredients: 1/2T Olive Oil 1 Large Spanish Onion 5 Medium Jalapeño Peppers 1 lb ground meat (I use turkey) 3 cans Diced Tomatoes with Green Chiles 1T Kosher Salt 1/2T Black Pepper 1T Chili Powder 1/2T Cumin 1/2T Red Chili Flakes 1 packet Goya Sazon con Culantro y Achiote (that’s coriander and annatto) 1 Box Jiffy Cornbread, which needs: 1/3 C milk (I like to use half and half if I don’t have milk) 1 Egg 1/2c Shredded Cheddar 3T Cornstarch Grab: Large Skillet Cutting Board Batter Bowl Prep: Peel and dice onion. Dice two jalapeños with seeds intact. Dice one jalapeño with seeds removed, keep separate for cornbread. Cut remaining two jalapeños in thin rounds for the top of the cornbread. Open cans of diced tomatoes; Drain 1 completely, Drain 1 and reserve liquid, Leave 1 undrained. Cook: Preheat a large skillet over medium high heat that can accommodate all ingredients When pan is hot add oil and tilt it around the pan. Add onions and cook for 1-2 minutes until they begin to soften, then add the 2 diced jalapeño with the seeds. Cook, stirring occasionally until onions are translucent. Remove veggies and set aside. Add ground meat and cook thoroughly. When the meat is cooked, preheat the oven to 400°F. Lower heat to medium and add veggies back in and mix. Add the seasonings and the diced tomatoes, and mix. (The liquid from the undrained can helps the seasonings mix) Bring it back up to temp, about 3-5 minutes. While that’s cooking, assemble the cornbread per the box instructions, adding in the cheddar and one diced jalapeño without the seeds. Add the cornstarch to the reserved liquid from the diced tomatoes to make a slurry. Add the slurry to the pan, and mix thoroughly. When completely mixed use a spatula to level the mixture out. Add the cornbread mixture to the top and smooth it out to cover the chili. It works best in a large dollops , or a spiral from the center if you can manage it, but it’s thick 🤣 Add the jalapeño rounds to the top and another sprinkle of cheddar. Bake for 15 to 17 minutes, until crust has golden brown, and a toothpick comes out clean. I like to enjoy mine with a dollop of sour cream 😄 Lemme know if you try this recipe, and if you like the heat level! Should I do more of these? I’ve done them on Live but they don’t get much attention 😅 Love ya, mean it! 🫶🏻