When the weather dips a little, chili pretty much always hits the spot. All "con carne" means is "with meat" (and this is certainly meaty!), but in my mind Chili con Carne is always chili served with a sweet cornbread (aka, cake).
Now, I know I've mentioned before that sweet cornbread is a little bit anathema in hard-core Southern homes, but this is the one place that is probably the exception. For reasons that are beyond my ken, and probably beyond my lifespan, chili with sweet cornbread (usually of the Jiffy mix variety) is a thing, and that's what I've tried to re-create here. While this is technically a casserole, I'm in the habit of calling any casserole topped with bready products and baked off an "upside down pie." That's probably just a weird Mandy-ism, but I like it, so that's what this shall be called!
Notes: I made this to be flavorful, but fairly mild heat-wise, so if you like your chili on the hotter side you may want to add some chopped jalapenos or a few generous splashes of your favorite hot sauce to the mix before you bake it.