Ingredients

The following ingredients have 6 Servings
  • 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
  • 2 cups Nuts.com 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
  • almond milk greek yogurt
  • lime juice, to taste
  • pinch of salt
  • cilantro, for garnish
  • green onions, for garnish

Instruction

  • Preheat oven to 350 degrees F. Grease a large baking dish (around 9×12 size)
  • 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.
  • Once beef is browned, add spices, tomatoes, tomato sauce, and salt and pepper. Mix to combined, turn heat down to medium low to thicken.
  • 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.
  • 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.
  • Place in oven to bake for 40-45 minutes.
  • Mix together greek yogurt, lime juice and salt. Top casserole with the greek yogurt, cilantro and green onions before serving!