Entirely Elizabeth

4 Preheat oven to [wprm-temperature value="425" unit="F"].
0 In a 10-inch cast iron skillet, brown the ground beef, ground pork sausage, and finely diced onion over medium-high heat until fully cooked. Drain excess fat if needed. Stir in the chili seasoning, garlic powder, salt, and black pepper, and cook for 1 minute to bloom the spices. 
1 Add the fire roasted diced tomatoes with juice, drained red kidney beans, drained pinto beans, vegetable stock, and tomato paste. Stir until combined and bring to a boil. 
2 Reduce heat to medium-low, cover, and allow the chili to simmer for 15 to 20 minutes. 
5 While the chili simmers, make the cornbread. In a medium bowl, whisk together the egg, buttermilk, and melted butter. Add the self-rising cornbread mix and fold just until combined and lumpy.
3 Remove lid on the chili and turn off stove-top. Scoop and drop the cornbread batter overtop of the chili, and spread it gently to cover the surface. Transfer skillet to the oven and bake uncovered for 15 to 20 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean. 
6 Remove from the oven and allow it to rest 15 minutes before serving. Top individual portions with sour cream or Greek yogurt, quick pickled jalapenos, cilantro, shredded cheddar cheese, or green onion, if desired.