Chili Cornbread Casserole

Preheat oven to 350°F. In a large pan, heat olive oil over medium heat. Add the onion and bell pepper to the pan. Cook for 5 to 7 minutes, just until soft and translucent. Add the garlic and cook for 3 minutes. Add the ground beef and ground sausage to the pan. Cook the meat with the veggies until cooked through and browned, about 10 to 15 minutes. Drain excess grease and season with salt and pepper. Add tomato sauce and tomato paste and stir until well combined. Add the chipotle sauce, chili beans and chili seasoning and stir. Simmer for 10 to 15 minutes. In a large bowl, combine Jiffy Corn Muffin Mix, eggs and milk. Stir in a dollop of sour cream, the cream corn and honey. Pour the chili into a deep 13 x 9-inch casserole dish until ⅔ of the way full (you will have 2 to 3 cups of leftover chili). Spread cornbread mix evenly over chili. Sprinkle the shredded cheese on top of the cornbread mix and bake for about 30 minutes or until a toothpick inserted into the cornbread comes out clean. Allow to cool slightly before serving. Top with sour cream, chopped chives, diced jalapeño, diced onion and additional cheese.