Low Carb Chili and Corn Bread Skillet
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 erythritol (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 (Recipe courtesy of 000Flavors.com
- 1 cup blanched almond flour (I like this brand)
- 3/4 tsp baking powder (I like this brand)
- 1/2 tsp salt
- 2 large eggs
- 2 tbsp butter, softened
- 1/4 cup full fat sour cream
- 10-15 drops OOOFlavors cornbread flavored liquid concentrate (find it here)
- 1 tbsp Pyure sweetener, or sweetener of your choice (if using an erythritol sweetener, do 3 tbsp)
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.
- Start cooking the chili first.
- Stirfry the hot dog slices in a cast iron skillet till browned and set aside.
- Add oil to skillet on medium high heat. Add onion and garlic til fragrant, then beef until browned.
- 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.
- Let chili simmer for 30 minutes on medium low with lid on.
- While the chili is simmering, start making the cornbread. Preheat oven to 375 degrees fahrenheit.
- 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.
- 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).
- Return chili to skillet if necessary, add hotdogs, top evenly with shredded cheese.
- Pour cornbread mixture over the cheese as evenly as possible. Its ok if it’s not perfect.
- Bake at 375F for 25-30 minutes. Cornbread should be firm in the middle.