Cook the Beef: Heat olive oil in a skillet over medium-high heat.

Add ground beef and cook until browned, about 5–7 minutes.

Stir in onion, garlic, jalapeño, and red bell pepper. Sauté until tender, about 2–3 minutes.

Mix in paprika, cumin, salt, and cayenne pepper (if using). Combine well.

Transfer to Slow Cooker: Place the beef mixture into a 2-quart slow cooker. Add kidney beans, black beans, fire-roasted tomatoes, and beef broth.

Cover and cook on high for 2–4 hours or low for 4–8 hours.

Prepare the Cornbread: Preheat the oven to 375°F (190°C).

In a bowl, mix flour, cornmeal, sugar, baking powder, and salt.

Stir in melted butter and milk to form a batter. Adjust milk if needed for the right consistency.

Pour batter into a greased oven-safe dish. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

Make the Arnold Palmer: Mix equal parts iced tea and lemonade in a pitcher or glass. Serve chilled.

Serve: Pair the slow cooker chili with warm cornbread and a refreshing Arnold Palmer.