Monday, September 15, 2014

Paleo Chili "Cornbread" Pie (Recipe Revisit)


The last time I shared this recipe was back in September of 2012; it's basically paleo chili with a grain-free "corn" bread layer baked on top.

I always make it with the bison chili from Mark Sisson's The Primal Blueprint Cookbook, as it's by far our family's favorite version of the dish. In the past I made an almond flour-based bread, but I have come to prefer a recipe from Kelly Brozyna that uses a combination of coconut and almond flours (and only 1 tbs. of honey for the whole batch).

This was my first time combining the two recipes, and it was a huge success. My kids aren't always as excited about chili as the caveman and I, so presenting it like this is a fun twist. If you do dairy you can sprinkle a little raw cheddar on the top before baking, and it tastes great with a little avocado served alongside.

You can prepare the "cornbread" batter while the chili is simmering.

Paleo Chili "Cornbread" Pie (Recipe Revisit)

Bison Chili
adapted from The Primal Blueprint Cookbook

2-3 slices nitrite-free uncooked bacon, chopped
1 chopped onion
4 minced garlic cloves
2 lbs. ground meat (I use 1/2 bison, 1/2 grassfed beef)
2 tbs. chili powder
1 tsp. dried oregano
1 tsp. paprika
14.5 oz. can of organic diced tomatoes (with liquid)
2 cups organic chicken broth
2 carrots, peeled & diced small
1 tbs. unsweetened cocoa powder
1 tbs. apple cider vinegar
1 tsp. ground cinnamon
salt & pepper, to taste

In a large dutch over cook bacon over medium-low heat until slightly brown and some fat is rendered out.

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

Add spices, broth, tomatoes and carrots. Stir well to combine. Cover and simmer over low heat for about an hour, stirring ever so often to prevent sticking.

Add vinegar, cocoa powder and cinnamon, then simmer uncovered another 20 minutes. Add a little more broth or some water if the mixture gets too dry. Season to taste with salt and pepper.

Spread mixture out into a greased baking dish (mine was 11x7).

Kelly Brozyna's Paleo Cornbread
from The Paleo Chocolate Lovers' Cookbook

1 3/4 cups almond flour
1/2 cup sifted coconut flour
1/4 cup arrowroot flour
1 tsp. salt
3/4 tsp. baking soda
1 cup canned coconut milk
4 eggs
1/4 cup melted coconut oil
1 tbs. apple cider vinegar
1 tbs. raw honey

Preheat oven to 350.

In a mixing bowl, whisk together the dry ingredients—almond flour, coconut flour, arrowroot flour, salt, and baking soda.

In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut milk, eggs coconut oil, apple cider vinegar, and honey.

Add the dry ingredients to the wet ingredients, and mix with the electric mixer until just combined.

Spread mixture over the chili in the baking dish. Cover with foil. Bake for 20 minutes, then remove foil and bake for another 10-15 minutes or until bread is baked through.


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