Preheat oven to 350℉. Heat your largest skillet over medium heat, then add olive oil and chopped onion. When the onion begins to soften, add chopped celery and continue to cook for 3-5 minutes until both are softened and browned.

Set aside 4 Tablespoons chorizo to use later; then, add the remainder of the chorizo to the skillet along with minced garlic. Cook for 5 minutes, stirring occasionally, until the sausage is browned and crispy.

Push the chorizo and vegetables to the sides of the skillet and add ground beef to the center. As the beef cooks, break it up and allow it to brown for about 5 minutes. Season everything in the skillet with salt and pepper. Add ⅓ of your chicken stock, then add crumbled cornbread. Mix together until fully combined, then add another ⅓ of your chicken stock. Finally, add butter, stir, and mix in the remaining chicken stock.