Wednesday, September 19, 2012

Paleo Chili "Cornbread" Pie

This recipe is a tiny bit of a cheat, as it's simply morphing together two of my old favorites into one dish. I feel I'm justified, though, as I prepared the dish with special needs in mind. My daughter had emergency surgery to remove a tonsillar abscess yesterday, and as such is able to only eat soft foods. She has already gotten weary of soup, so I wanted to create something heartier that would still go down easily.

You could use any chili you want here, but I went with my standby: Mark Sisson's Primal Blueprint Bison Chili. It comes together easily and isn't too spicy for the small fry. Today I made it with one lb. of bison and one lb. of ground dark meat turkey.

If you don't have Mark's cookbook yet, your shelf is sorely lacking. But just because it's *that* good, I'll type the chili recipe out to share:

Bison Chili
adapted from The Primal Blueprint

2-3 slices nitrite-free uncooked bacon, chopped
1 onion, chopped
4 cloves garlic, minced
2 lbs. ground meat
2 tbs. chili powder
1 tsp. dried oregano
1 tsp. paprika
1 1/2 – 2 cups organic chicken or beef broth (or water)
1 14.5 oz can of diced tomatoes (with juice)
1 T unsweetened cocoa powder
1 T apple cider vinegar
1-2 peeled carrots cut into half inch dice or smaller (optional)
salt & pepper, to taste

In a large sauce pan or dutch oven over medium-low heat cook bacon a few minutes until slightly brown and some fat is rendered out.

Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent add garlic and stir. Cook a few minutes longer. Add ground meat to pan and cook over medium low heat until brown.

Add spices, water or broth, tomatoes, and carrots and stir well to combine. Cover and simmer over low heat for 1 hour, stirring every 20 minutes or so to prevent sticking.
Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Season to taste with salt and pepper.

While the chili was simmering, I whipped up a batch of the almond flour flatbread that my kids are convinced is actually cornbread. The raw honey honestly does give it the sweet taste of cornbread, and it goes perfectly with chili.

Almond Flour "Corn" Bread
 
1 1/2 cups refined almond flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup raw honey
4 eggs
Combine all ingredients with a stand mixer until no lumps remain. If preparing on its own, pour into greased muffin cups or loaf pan and cook in a 320 degree oven for 15 minutes.

I spread the cooked chili into a greased baking dish, then dolloped the batter on top. I used a rubber spatula to spread it out as evenly as possible. At this point I was feeling sorry for my daughter, so I did sprinkle a little grated raw cheddar on to finish things off. If you don't do dairy, then don't do it! ;)


Finally I baked my concoction at 350 for 15 minutes, or until the batter was cooked through. The kids really liked it and it was hearty enough to satisfy everyone. If I was cooking for just grownup palates I think I'd add some chopped green chiles to the batter, and/or add diced jalapenos or some hot sauce to the chili itself. But then again, I like things with a kick! As written and prepared this is quite kid-friendly without being bland.

3 comments:

  1. This looks so good...definitely making this soon...where do you usually buy your almond flour?

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  2. Hi Lisa! I buy a 5 lb. bag from nuts.com & keep it in the fridge. It's the best price and more convenient than buying smaller bags in bulk.

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  3. Thanks for the reply....I'll have to look Into that!

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