Preheat oven to 400F. In a large skillet, heat olive oil over medium high heat. Once hot, add diced onion. Let cook 2-3 minutes and then add ground beef. Let cook for another 2-3 minutes and then add minced garlic.

One meat has cooked through, add chili powder, cumin, garlic powder, salt, pepper, and cayenne powder. Stir together.

Add in diced tomatoes, tomato sauce, pinto beans, kidney beans, tomato paste, and honey. Stir until all combined.

Bring everything to a light boil, and then reduce heat to medium-low. Let simmer for 30 minutes, stirring every so often. While simmering, make cornbread according to box.

Add in extra flour and 3/4 cup shredded cheddar cheese to biscuit mixture.

Drop by large spoonful on top of chili mixture and spread out to edges or leave in flattened large rounds. Top with remaining cheese.

Bake for 20-25 minutes or until cornbread is cooked through. Let cool for 15 minutes before serving and adding toppings of choice.