easy skillet chili with grain free biscuit topping (paleo).

decided to put my favorite garlic + chive biscuits on top of a cozy, easy chili and I couldn't be more in love.

this take on chili is super simple for an easy week night meal, paired with fluffy grain-free biscuits. such a comforting, satisfying meal. 

enjoy! xx

Recipe

for the chili

1 lb organic grass fed fed beef, chicken, or turkey
1-2 bell pepper, chopped
1 medium jalapeño , sliced
1 28 oz can crushed fire roasted tomatoes
1 8 oz can tomato sauce
1 tsp garlic powder
1 tsp onion powder
2 tbsp chili powder
1/2 tsp sea salt

1. Brown meat in a large cast iron skillet or wide bottom pot. If using turkey or chicken, you’ll need some oil in the pan first.

2. Drain any excess grease, then return pot to heat and add remaining ingredients. Stir to combine.

3. If making the biscuit topping, start the biscuits now.

4. Allow chili to simmer for 30-40 minutes (you can continue simmering until ready to serve)

For the Biscuits 

2 cups of almond flour
2 eggs, whisked
1/3 cup ghee or butter, melted
2 1/2 tbsp chopped fresh chives (optional)
2 tsp baking powder
1 tsp dried parsley
1/2 tsp sea salt
1/4 tsp garlic powder .

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Combine all dry ingredients in a large bowl, then mix in eggs and melted ghee.

3. Once we’ll combined, scoop out into about 1.5 tbsp sized portions (makes 12 biscuits total).

4. Shape into round biscuits and slightly flatten the tops.

5. Bake for 15 minutes.

6. Slice biscuits in half, then top the chili in a skillet with the top halves of the biscuits. Serve with bottom half of biscuits.