Prep the ingredients: Prep all ingredients as instructed above.

Brown the beef: Heat the olive oil in a skillet over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5–7 minutes.

Sauté the vegetables: Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2–3 minutes.

Add spices: Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.

Transfer to slow cooker: Transfer the beef mixture into a 2-quart slow cooker and stir in the kidney beans, black beans, tomatoes, and broth.

Cook the chili: Cover the slow cooker with the lid and set it to cook for 2–4 hours on high or 4–8 hours on low. When finished, the slow cooker should automatically switch to the "warm" setting.

Preheat the oven: Set the oven to 375°F (190°C).

Prepare the cornbread batter: Melt the butter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and a pinch of salt. Stir in the melted butter, then gradually add the milk while stirring to achieve a batter consistency—not too thick, not too watery.

Bake the cornbread: Lightly grease an oven-safe container with non-stick spray. Evenly scoop the batter into the container and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

Make the banana milk: In a blender, combine the banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Adjust sweetness, thickness, or thinness as desired.

Serve: Serve the slow cooker chili with a slice of cornbread on the side and a glass of Korean banana milk.