In a skillet over medium-high heat, cook beef until browned, breaking up meat with the back of wooden spoon. Spoon off any drippings.
Stir in cooked adzuki beans, soup, water, spices & vinegar. Heat to boiling, reduce heat to low & continue to cook, uncovered for about 15 minutes, stirring occasionally. Grate cheese.
Pour into an 8-inch casserole dish & sprinkle with grated cheese. Set aside until cornbread is prepared.
Cornbread
Preheat oven to 350 F.
In a food processor, pulse the first 5 ingredients for a few seconds. Place in a large mixing bowl.
In a small bowl, whisk together melted butter, milk & egg.
Combine wet & dry ingredients, mixing only until moistened; batter should be lumpy.
Carefully spread over top of chili/cheese in baking dish.
Bake for 20 minutes or until tests done with a wooden pick.