Chili Pot Pie

1. In a large pot or Dutch oven, brown the ground beef and beef sausage. Drain any excess fat. 
2. In a small bowl, combine chicken powder, onion powder, garlic powder, chili powder, cinnamon, paprika, cumin, and black pepper to create the spice blend. Use half of this blend to season the browned ground beef and beef sausage. 
3. In the same pot, add a little hot oil if needed and bloom the remaining half of the spice blend by mixing on low to medium heat for 20 seconds. 
4. Add diced green bell pepper, red bell pepper, yellow onion, and seeded jalapeño to the pot and sauté until softened. 
5. Stir in the browned meat, drained kidney beans, drained pinto beans, beef broth, and brown sugar. Season with salt to taste. Bring the chili to a simmer and let it cook for at least 20 minutes to allow flavors to meld.
6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
7. Pour the chili mixture into a baking dish (approximately 9x13 inch).
8. Prepare the cornbread batter according to package directions (or use homemade batter) and pour it evenly over the top of the chili mixture to form the crust.
9. Bake for 35-40 minutes, or until the cornbread crust is thoroughly baked and golden brown. Keep an eye on it as oven temperatures can vary.
10. While the pot pie bakes, prepare the honey butter: In a small bowl, mix together 5 tablespoons of salted butter and 1 tablespoon of honey until well combined.
11. Once the pot pie is fresh out of the oven, brush the warm cornbread crust generously with the honey butter.