Heat a large soup pot over medium high heat. Add onion, garlic and ground beef to the pot, season with salt & pepper, then cook, breaking up the ground beef, until no longer pink. Drain well and return to the pan.

Turn the heat down to medium low and add in tomato sauce, black beans and baked beans. Season with chili powder and cayenne pepper to your tastes, then add in dashes of onion powder, garlic powder and cumin. Let the chili simmer for 5-10 minutes, then taste and adjust seasonings if necessary.

Combine cornbread ingredients into a batter. Chose a homemade recipe or a box recipe.

Preheat oven to 375 degrees. Ladle chili into mason jars, then top with cornbread batter, leaving at least 2" clear at the top of the jar. Bake on a cookie sheet for 17-22 minutes, or until toothpick inserted into the middle comes out clean.