Healthy Chili and Not-So-Healthy Cornbread

Chili:
1 Tbsp. olive oil
2 lb. total of extra lean ground beef and pork
2 medium onions, chopped fine
1 28oz. can crushed tomatoes in puree
1 Tbsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. dried oregano
1 cup black coffee
2 cans pinto beans, drained
1/4 cup chili powder
Kosher salt

Heat a large dutch oven or soup pot over medium high heat and then add olive oil.  Add the onions and saute to translucent, then add the meat and brown.  Add approx. 1/2 tsp. of salt.  Once meat is browned, add the tomatoes, cumin, garlic powder, oregano, and another 1/2 tsp. of salt and simmer for 20 minutes.  Then add the water and chile powder with another 1/2 to 1 tsp. of salt to taste.  Simmer for an additional 15 minutes and then leave on low until serving.  Top with cheese, sour cream, and cilantro, if desired.

Cornbread:
1 box Jiffy Corn Muffin Mix
2 eggs
1 stick melted butter
1 8oz. can corn kernels, drained
1 8oz. can cream style corn

Preheat oven to 350 degrees and grease a square baking pan.  Mix all of the ingredients together until combined and pour batter into the baking pan.  Bake for 30 minutes, or until a toothpick comes out clean.  Cool slightly and then cut into squares and serve with the chili.