For the chili:
- 1 lb (16 oz/ 454 g) ground beef
- 1 3/4 oz (50 g) onion, finely diced
- 2 cloves garlic, minced
- 1 small can (4 oz/ 113 g) diced green chilies, undrained
- 2 tbsp tomato paste
- 1/2 c (4 fl oz/ 118 ml) beef broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp dried oregano
- 8 turns of fresh ground black pepper
- a few shakes of paprika
- 2 oz (57 g) shredded cheddar cheese
For the cornbread:
- 4 oz (113 g) fine almond flour
- 1 scoop (approx. 1/3 oz/ 10 g) plain powdered collagen peptides
- 1 oz (28 g) granulated Swerve (or preferred equivalent sweetener)
- 1 1/2 tsp baking powder
- generous pinch sea salt
- 1/2 stick (2 oz/ 57 g) unsalted butter, melted and cooled slightly
- 1/4 c (2 fl oz/ 59 ml) heavy cream
- 2 large eggs
Make the chili:
- Preheat oven to 350 degrees F, and prepare a 9″ deep dish pie plate.
- In a large skillet over medium-high heat, begin browning ground beef.
- Once the beef begins really giving off its juices, add in the onion and garlic and continue to cook until the beef is cooked through.
- Add green chilies and spices to the pan and stir well.
- Add broth and tomato paste and stir well. Continue to cook for 2-3 minutes over medium-high to cook a little of the liquid off and to thicken to your liking.
- Transfer the mixture to the pie plate and let stand while mixing your batter.
Make the cornbread batter:
- In a medium mixing bowl, combine the almond flour, collagen peptides, Swerve, salt, and baking powder and mix well with a fork or a whisk.
- Measure out the heavy cream, crack the eggs into it, then beat the cream and eggs together.
- Add the egg/cream mixture and the butter to the dry ingredients and stir well with a whisk until smooth, then set aside.
To finish assembling:
- Before topping your meat mixture, add the cheese to the pie plate and mix to combine.
- Pour the cornbread batter over the top of the chili and cheese mixture in the pie plate and use the back of a spoon to gently spread it over the entire surface of the chili.
- Bake at 350 degrees F for 25-30 minutes, until the top is set and fairly deep golden brown.
- Remove from the oven and let stand 10 minutes before slicing and serving.
This is great topped with a little sour cream and sliced green onion. Kick up the heat by adding some chopped jalapenos or a few generous dashes of your favorite hot sauce.
Per serving: 415.5 cal, 25.3 g protein, 32.5 g fat, 9.4 g carbs, 2.3 g fiber, 3.1 g sugar alcohol, 4 g NET carbs
- Serving Size: 1/8 recipe
Keywords: Chili con Carne, Casserole, Cornbread, Upside-Down Pie