In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.

Add the diced onion, minced garlic, diced red bell pepper, and diced jalapeno pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.

Transfer the beef and vegetable mixture to a slow cooker. Add the diced tomatoes, kidney beans, black beans, frozen corn, chili powder, cumin, paprika, salt, and pepper to the slow cooker.

Pour in the beef broth and stir everything together.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

To make the cornbread, preheat the oven to 375°F. In a mixing bowl, whisk together 1 cup of cornmeal, 1 cup of flour, 1/4 cup of sugar, 1 tbsp of baking powder, and 1 tsp of salt. In a separate bowl, whisk together 1 cup of milk, 1/3 cup of vegetable oil, and 1 egg. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into a greased 9×9 inch baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Serve the chili hot with a side of cornbread.