Low Carb Chili and Cornbread Skillet


Low Carb Chili and Corn Bread Skillet

  • Servings: 6-8
  • Difficulty: medium
  • Print

A comforting low-carb version of chili, with cornbread baked right on top for easy access.



  • 1 lb ground beef
  • 4 hot dogs (Sliced into small wheels. I like to stir fry them in the skillet ahead of time, but this step is optional.)
  • 1/2 large onion, diced
  • 2 garlic cloves, minced
  • 1 cup tomato sauce
  • 1 tbsp tomato paste
  • 2 tspn chili powder
  • 1/2 tspn cumin
  • 1/4 tspn black pepper
  • 1 tspn salt
  • 1 tspn cayenne pepper
  • 1 tspn coconut aminos (or worcestershire if not on strict keto)
  • 3 tbsp granulated sweetener (I like this brand)
  • 1/2 tspn celery seed
  • 1 /2 cup water
  • 1/2 tbsp oil
  • 3/4 cup shredded cheddar cheese

Corn-less Cornbread

NOTE: I use this 10″ cast iron skillet so that I can cook the chili on the stovetop and then transfer it to the oven. If you don’t have an oven-safe skillet you can transfer the chili to a casserole dish just after step #8.


  1.  Start cooking the chili first.
  2. Stirfry the hot dog slices in a cast iron skillet till browned and set aside.
  3. Add oil to skillet on medium high heat. Add onion and garlic til fragrant, then beef until browned.
  4. Add tomato sauce, tomato paste, water, coconut aminos, spices, and sweetener to       ground beef mix. Stir to combine.  TIP: I like to place all of these small ingredients together in a  bowl ahead of time so that Im not trying to measure a bunch of stuff out while the meat is cooking. Then I just dump them all in at once.
  5. Let chili simmer for 30 minutes on medium low with lid on.
  6. While the chili is simmering, start making the cornbread. Preheat oven to 375 degrees fahrenheit.
  7. Combine all cornbread ingredients in a medium bowl and blend on medium speed with a hand-mixer till combined and smooth, about 1 minute. Set aside.
  8.  Once chili is done simmering (optional step but will make it just like real chili) pour chili into a food processor and pulse a few times to process the chili until the beef is in small pieces. Or use an immersion blender (careful to shield yourself from the hot splatter of the chili).
  9. Return chili to skillet if necessary, add hotdogs, top evenly with shredded cheese.
  10. Pour cornbread mixture over the cheese as evenly as possible. Its ok if it’s not perfect.
  11. Bake at 375F for 25-30 minutes. Cornbread should be firm in the middle.

Low Carb Chili & Cornbread Skillet


6 thoughts on “Low Carb Chili and Cornbread Skillet

  1. My husband doesn’t like corn bread (or guacamole…he’s clearly not human). Would this be good as just stand alone chili? I love the addition of the Hot Dogs!


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