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1
Cook meat with salt, pepper, cinnamon, (1 tbs) cumin, (1 tbs) chili powder until brown.
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2
Drain drippings, and then add to crock pot.
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3
Dice up Jalepenos garlic and onions and add all remaining ingredients except cheese.
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4
Cook for 5 hours in crock-pot on HIGH.
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5
Stir frequently and season to taste!
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6
When chili is 30 minutes from being fully cooked start cornbread.
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7
Beat egg and add contents of jiffy mix, cheddar cheese, drained corn, diced jalapenos, sour cream and mix completely.
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8
Add approximately 1/3 cup milk or until mixture is stiff and mixture will peak.
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9
Preheat oven to 400, add oil to 11x7x2 glass pan and bake in oven until oil is hot, drain excess and add cornbread mixture.
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10
Bake 10 minutes at 375, and then lower to 350 for an additional 10-15 minutes until toothpick comes out dry from center.
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11
Remove cornbread from oven and raise oven temp to Broil.
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12
Cook cornbread on broil in oven until top of cornbread is browned.
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13
Assemble Casserole.
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14
Sprinkle 4 oz habanero cheese evenly over cornbread.
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15
From the crock-pot, remove 1/4 of fully cooked chili to a separate bowl and fold in approximately 1 oz habanero cheese.
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16
Scoop chili mix over cornbread and sprinkle 4 oz cheddar cheese over top of casserole.
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17
Place chili in oven on broil until cheese is melted and slightly browned.
