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.

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

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

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

Cover the slow cooker with the lid and set it to cook for 4 hours on the high temperature setting (or for 6-8 hours on low). When the cooking time is up, the slow cooker should automatically switch to the "warm" setting.

Melt the butter for the cornbread.

In a large bowl, measure out and add the flour, cornmeal, sugar, baking powder, and a pinch of salt. Whisk to combine well.

To the dry mix, add in the melted butter, then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.

Lightly grease an appropriately sized oven-safe container with non-stick spray. Evenly scoop the batter into the greased container and place it in the oven. Bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Serve: Ladle chili into bowls, serve a slice of cornbread on the side, and pour a glass of white grape juice.