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Preheat the oven to 400°F.
Add the ground beef to a cast iron skillet and cook, breaking it up into small pieces, until browned. Remove from the skillet and drain the fat.
Add the chopped onion to the same skillet and cook until the onion is translucent. Add the minced garlic and cook for 30 seconds.
Add the tomato paste and cook, stirring until combined. Add the canned tomatoes, chili powder, onion powder, crushed red pepper flakes, salt and pepper and stir to combine. Add the ground beef back into the skillet and stir to combine well. Remove from the heat and set aside.
To make the cornbread topping: In a medium bowl, lightly beat the egg. Add the cornmeal, flour, milk, oil, baking powder, and a little salt to the bowl. Stir until just combined.
Spread the meat mixture evenly in the cast iron pan. Top with the drained beans, then with the cheddar cheese. Top with the cornbread mixture and smooth into an even layer.
Bake, uncovered, until the top is set and slightly browned, 20-25 minutes.
Let cool slightly before serving. Top each serving with sour cream, a little shredded cheddar cheese and chives.
Enjoy!