I know this is more fall food than summer food but really, who turns down a steaming bowl of chili with a slab of cornbread? I've made this cowboy chili before. The trick is soaking dried chili peppers and pureeing them and adding the dark red emulsion into the chili. It creates a very complex flavor with some great heat. For the "meatiness", I used tvp chunks and tvp crumbles. Recipe here.
This is the famous PPK cornbread that I absolutely love. Makes good corn muffins too!