Preheat oven to 350 degrees. Empty 4 cans of chili on the bottom of a greased 8 x 10 inch baking dish, then set aside. In a large mixing bowl, beat egg, oil and milk. Add cornbread mix and cheese and stir until moistened. Pour the batter into the prepared baking dish over the vegetarian chili. Spread the batter with a spatula in an even layer. Bake for approximately 35 to 40 minutes until the cornbread is golden brown and an inserted toothpick comes out clean. Let cool for 5-10 minutes. Slice into squares and garnish with butter and diced jalapenos. Enjoy!