Cornbread Chili Casserole

Prepare the Chili
2 Heat the oil in a large Dutch oven or braiser over medium-high heat.
3 Add the onion, garlic, salt, chili powder and oregano and cook. Stir frequently until softened, about 8-10 minutes.
5 Add the beef. Use the back of a wooden spoon to break it up, and cook until the meat begins to brown, about 5-8 minutes.
6 Add the beer and simmer until reduced by half, about 5 minutes.
7 Add the tomatoes and break them up using the wooden spoon. Don't forget to add their juices to the mix, too! 
8 Next, pour in the broth and the beans to the pot. Bring the mixture to a boil.
9 Cook, uncovered, until thickened, about 15-20 minutes.
Make the Cornbread
12 Whisk together the cornmeal, flour, baking powder and salt in a large bowl. Set aside.
13 Warm the butter and milk in a microwave-safe container in the microwave. Once the butter has melted, measure in the honey. Stir to combine.
14 Add the egg to the wet ingredients. Be sure to break the yolk with a fork and really incorporate it into the mixture.
24 Pour the wet ingredients into the dry, and stir until just combined. Set aside.
Make and bake the casserole
18 Preheat the oven to 400°F. You can use your Dutch oven/braiser as a your baking dish, so long as it is oven safe. You could also spritz a 9"x13" casserole dis OR six baking ramekins with nonstick baking spray and set them on a baking sheet to make individual pot pies, if desired. 
19 Spoon the cornbread mixture over the chili.
21 Transfer to the preheated oven, and bake for 15-20 minutes, or until the cornbread has browned slightly and cooked through.
23 Enjoy warm!