Creating Classic Chili with Cornbread Muffins is straightforward if you follow these steps:

For the Chili:

1. Heat the Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté the Vegetables: Add the diced onion and garlic, cooking until softened, about 3-5 minutes.
3. Cook the Meat: Add the ground beef (or turkey) to the pot. Cook until browned, breaking it up with a spoon.
4. Add Beans and Tomatoes: Stir in the kidney beans, black beans, and crushed tomatoes.
5. Season: Add chili powder, cumin, paprika, cayenne pepper (if using), and salt and pepper. Mix well.
6. Simmer: Reduce heat to low and let the chili simmer for about 20-30 minutes, stirring occasionally.

For the Cornbread Muffins:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
2. Combine Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
3. Mix Wet Ingredients: In another bowl, mix milk, vegetable oil, and egg until well combined.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
5. Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake: Bake in the preheated oven for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7. Cool: Allow the muffins to cool for a few minutes before removing them from the tin.

Following these steps will guide you in creating this incredible dish effortlessly!