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Preheat oven to 425°F.
Heat oil in a 10-inch cast-iron skillet over medium-high.
Add beef and onions; cook, stirring often, until beef is browned and crumbly, 5 to 7 minutes.
Stir in tomato paste, garlic, chili powder, coriander, cumin, oregano and pepper; cook on medium, stirring constantly, until fragrant and ground beef is coated in tomato paste, about 1 minute.
Stir in beans, diced tomatoes, chicken stock and 1 teaspoon salt. Bring to a boil over medium-high, and cook 2 minutes. Remove from heat.
Stir together cornmeal, flour, sugar, baking powder, ½ cup Cheddar, scallions, jalapenos, and remaining 1 teaspoon salt in a medium bowl.
Whisk in buttermilk, melted butter, and egg, until fully combined.
Pour batter over hot filling in skillet, spreading batter to edges of skillet. Top with remaining ½ cup Cheddar.
Place skillet on a rimmed baking sheet.
Bake until topping is golden and firm, about 20 minutes.
Let rest at least 5 minutes before serving.