Chili Base:

• 1 ½ pounds ground beef
• 2 (8 oz.) cans tomato sauce
• 1 (10 oz.) can diced tomatoes with green chiles
• 1 (14 oz.) can kidney or pinto beans, rinsed and drained
• 1 (14 oz.) can black beans, rinsed and drained
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon oregano
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

Cornbread Topping:

• 2 (8 oz.) packages cornbread mix
• 2 eggs
• ⅔ cup milk
• 1 (8 oz.) can creamed corn
• 1 cup cheddar cheese, grated (optional)