Heat a large pot over medium heat, add the ground beef, and cook until browned, stirring occasionally. Drain the fat.

Stir in the diced red onion, serrano, and jalapeño peppers, and cook until softened.

Add the Stubb's spice pack and sauce pack to the pot, mixing well with the beef and vegetables.

Pour in the can of pinto beans with its liquid and the drained fire-roasted tomatoes. Stir to combine.

Bring the chili to a boil, then reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally.

Prepare the cornbread mix according to the package instructions. Add shredded cheddar cheese and chopped bacon into the batter for extra flavor.

Pour the batter into a greased baking dish and bake as directed on the package, adjusting the time if needed to avoid overcooking.

Slice the tomatillos and dip each slice into a mixture of whisked egg and milk.

After the egg wash, coat the tomatillo slices in cornmeal and let them sit for a few minutes to allow the coating to adhere.

Heat oil in a frying pan over medium heat and fry the tomatillo slices until they are golden brown and crispy. Remove and drain on paper towels.