While your cornbread is baking and your rice is cooking, brown the beef in a large pan. Drain and set aside.

Saute your onions until translucent, then add the beef and rice.

Add a tbsp of chili powder and a tsp or two of crushed red pepper, mix. Pour in enough broth to cover the beef mixture, add your tomato soup and cheese sauce and stir, add more chili powder to taste.

Bring to a boil and let simmer until thick.

In a soup bowl, place a square of cornbread, a dollop of sour cream on top, and cover with your chili mixture. Top with shredded cheese and green onion. Serve hot.