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PaleOMG Chili

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4.7 from 39 reviews

Ingredients

Scale
  • 2 tablespoons ghee
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 pound grass-fed ground beef
  • 1 tablespoon + 2 teaspoons smoked paprika
  • 1 tablespoon + 2 teaspoons chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper
  • 1 (14 ounce) can of fire roasted tomatoes
  • 1 (8 ounce) can of tomato sauce
  • salt and pepper, to taste

For the cornbread crust:

  • 2 cups paleo baking flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 medium eggs
  • 1/3 cup melted ghee
  • 1/4 cup honey
  • 3/4 cup unsweetened almond milk

For the toppings:

  • almond milk greek yogurt
  • lime juice, to taste
  • pinch of salt
  • cilantro, for garnish
  • green onions, for garnish

Instructions

  1. Preheat oven to 350 degrees F. Grease a large baking dish (around 9×12 size)
  2. In a large sauté pan over medium heat, add ghee and then sauté the onion and peppers until onions become translucent, about 5 minutes. Then add garlic cloves and ground beef. Break ground beef into small pieces and cook until browned.
  3. Once beef is browned, add spices, tomatoes, tomato sauce, and salt and pepper. Mix to combined, turn heat down to medium low to thicken.
  4. While the chili reduces, make the toppings. In a large bowl, use a spatula to combine baking flour, baking soda, salt, eggs, ghee, honey and almond milk until completely combined.
  5. Pour chili into greased baking dish, smooth out, then use a large spoon to scoop the “cornbread” topping evenly throughout the dish to cover the chili completely.
  6. Place in oven to bake for 40-45 minutes.
  7. Mix together greek yogurt, lime juice and salt. Top casserole with the greek yogurt, cilantro and green onions before serving!

Find it online: https://paleomg.com/chili-cornbread-casserole/