Cook the Chili:
Heat coconut oil in a large pot. Brown the ground beef (~5 min). Add onion and jalapeños and cook for 10 minutes until softened. Stir in garlic and cook 1 minute more.
Add crushed tomatoes, chili powder, cumin, clove, oregano, Worcestershire, and vinegar. Simmer covered on low for 1–2 hours.

Chill the Chili:
Spread the chili into a parchment-lined 9×9-inch baking dish. Cool to room temperature, then refrigerate overnight.

Make Cornbread Batter:
Preheat oven to 425°F. Mix flour, cornmeal, corn flour, sugar, baking powder, salt, and baking soda in a large bowl.
In a separate bowl, whisk eggs and sour cream. Combine wet and dry ingredients into a thick batter.

Prepare Pans:
Grease 4 mini springform pans or ramekins. Add a thin layer of cornbread batter to the bottom of each.

Add Chili Layer:
Cut chilled chili into rounds with a cutter. Place one chili disk into each pan over the batter.

Top & Bake:
Spoon remaining batter over the chili. Smooth tops. Bake for 25 minutes or until golden brown and a toothpick comes out clean.

Cool & Serve:
Let cool for 5 minutes, then gently remove from pans. Serve warm with toppings like sour cream, cheese, and jalapeños.