In a large pot cook meat, chopped onion, and garlic in hot oil until meat is brown and onion is tender. Drain fat. Stir in beans, undrained tomatoes, tomato sauce, broth, chili powder, thyme, and cayenne pepper. Bring to boiling. Reduce heat. Simmer covered for 60 minutes, or until meat is tender, stirring occasionally. Serve with your favorite chili toppings.
Pre-heat oven 350°. Grease an 8x8x2 inch baking pan. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt and set aside. In a bowl, whisk together milk, eggs, and butter. Add mixture all at once to cornmeal mixture, and stir until just moistened. Pour the batter into prepared pan. Bake for about 20 minutes, or until edges are golden brown.