- Remove spice packet from box. Wash and drain beans.
- For instant pot: Add beans and enough water to well cover the beans to an instant pot. Cook on high pressure for 45 minutes and let release slowly.
- For stovetop: Soak beans in distilled water overnight. Drain, then add to large pot with enough water to well cover the beans. Bring to a boil, reduce heat, and simmer gently for about 1 hour uncovered.
- While beans are cooking, sauté ground beef in a large pan, removing once browned. Add onion, bell pepper, garlic, spices into pan and sauté until tender. Drain beans once fully cooked, and combine with vegetables, tomatoes, and beef. Set aside.
- Preheat oven to 400 F.
- Mix dry cornbread mix, eggs, milk, and vegetable oil in a medium bowl until combined.
- Add chili to a large casserole dish. Carefully pour cornbread batter over top, avoiding mixing it into the chili. Top with optional cheese and jalapeños.
- Bake for about 20 to 25 minutes or until golden brown on top.
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