Easy Skillet Chili with Biscuit Topping
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
- 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.
- Drain any excess grease, then return pot to heat and add remaining ingredients. Stir to combine.
- If making the biscuit topping, start the biscuits now.
- 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 .
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Combine all dry ingredients in a large bowl, then mix in eggs and melted ghee.
- Once we’ll combined, scoop out into about 1.5 tbsp sized portions (makes 12 biscuits total).
- Shape into round biscuits and slightly flatten the tops.
- Bake for 15 minutes.
- Slice biscuits in half, then top the chili in a skillet with the top halves of the biscuits. Serve with bottom half of biscuits.
Mia Zarlengo