Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.

Add the diced onion, minced garlic, and green bell pepper to the pot. Cook for 5 minutes until the vegetables soften.

Stir in the chili powder and cumin. Cook for 1 minute to toast the spices.

Pour in the crushed tomatoes and beef broth. Add the drained kidney beans. Bring the mixture to a simmer, then reduce heat and cook uncovered for 20 minutes, stirring occasionally.

While the chili simmers, preheat the oven to 400°F and line a muffin tin with paper liners.

In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined.

Divide the cornbread batter evenly among the 8 muffin cups. Bake for 15 minutes until the tops are golden and a toothpick comes out clean.

Let the muffins cool for a few minutes. Serve bowls of chili with two muffins on the side.