In a large pot, brown the ground beef (or turkey) over medium heat. Drain any excess grease.

Stir in the diced onion and minced garlic, and cook until softened, about 5 minutes.

Add the diced tomatoes, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and beef broth to the pot.

Bring the mixture to a boil, then reduce the heat. Let it simmer uncovered for 30-40 minutes, stirring occasionally.

In a separate bowl, mix the cornbread mix with the egg and milk according to package instructions. Set aside.

While the chili simmers, preheat your oven to 400°F (200°C).

If using, stir in the shredded cheddar cheese into the chili just before removing it from heat.

Spread the chili mixture evenly in a large baking dish.

Pour the cornbread batter over the chili evenly, spreading it gently to cover the surface.

Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let it cool for a few minutes before serving.