You’ll want to make this chili biscuit skillet dinner every week! This recipe makes enough to feed your entire family (with some left over for your weekly meal prep).
There are a lot of ways to make a high-protein, low-carb chili without beans. Our sausage chili is one of our most popular recipes. Instead of sausage, we used ground beef in this recipe (but you could add some sausage to it— it will just affect how many carbs are in the final recipe).
This upside-down chili pie tastes the best when it is hot out of the oven!
If you make this recipe and love it, please rate it 5 stars in the recipe card. 🌟
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Why You’ll Love It
- Only 5 grams carbs
- Ready in less than an hour
- High in fat
- Makes at least 6 servings
- One-pan meal (when you use a cast-iron skillet)
Chili Biscuit Skillet Tips
If you have any questions about how to make this recipe, please leave it in the comments. We are happy to answer all of them.
Make it as spicy as you like
Hot sauce and hot peppers don’t add carbs, so spice it up! Use hot RoTel tomatoes instead of mild. Use more chili powder. The biscuit topping makes the spiciness not so harsh, so make it as spicy as you want.
Use Almond Flour
Don’t use almond meal. It’s not ground as finely and will make your biscuits taste grainy. We haven’t tested this with coconut flour. You can’t just replace almond flour with coconut flour since it will affect how moist the biscuits are (coconut flour soaks up more moisture than almond flour does).
Here’s what you’ll need from the store before you make this recipe. Read through the list of ingredients below (we will also share any swaps/substitutions you can make).
- Fats: Use avocado oil and butter. If you want to be dairy-free, you can use ghee instead of butter.
- Ground beef: Use the leanest ground beef you can find for the best taste and least amount of grease. You can replace ground beef with ground chicken or turkey.
- Garlic and Onions: Fresh garlic and yellow onions taste the best, but white onions can work too.
- RoTel tomatoes: Use as spicy as you like.
- Spices: We used a combination of chili powder, ground cumin and smoked paprika. The paprika is optional.
- Cheddar Cheese: Add your favorite kind of cheese on top.
- Almond flour: Use finely ground almond flour, not almond meal. We have not tested this with coconut flour.
- Cheddar Cheese: For the boldest flavor, use sharp cheddar cheese.
- Baking Powder: This helps the biscuits rise a bit as they bake.
- Salt: Using salt enhances all the other flavors.
- Garlic Powder: If you use garlic salt, don’t add extra salt.
- Eggs: These are the emulsifier, holding everything together.
- Sour Cream: Use full-fat sour cream for the best nutrition.
- Butter: Unsalted butter is best.
How To Make Upside-Down Chili Pie
All the exact steps are in the printable recipe card at the bottom of this post. First, we have some photos of each step in this recipe so you can see how we made it (this is for you, visual learners). Here’s what the recipe looks like when you make it.
Step 1: Brown the beef. Brown the ground beef with the garlic and onions. When it’s completely cooked, drain the excess grease.
Step 2: Simmer with spices: Simmer the beef with the rest of the chili ingredients (except the cheese). After about 15 minutes, remove it from the heat and add the cheese on top.
Step 3: Make the biscuit topping: Mix the dry ingredients together in a large bowl and the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients, stir it well and let it sit for 5 minutes.
Step 4: Add biscuit batter to chili and bake. Drop six large spoonfuls of batter onto the chili and then bake it until the biscuits are fully cooked and golden brown on top.
Store leftovers in an airtight container in the refrigerator for up to three days. After about a day the chili will start to soften the biscuit topping, so it’s best to eat this as soon as you can.
🌟 If you make this recipe and LOVE it, please leave a 5-star review below! 🌟
Low-Carb Upside-Down Chili Pie
- Mixing Bowls
- 1 tbsp. Avocado Oil
- 1 tbsp. Butter
- 2 lbs. Ground Beef
- ½ c. Yellow Onions minced
- 2 tsp. Minced Garlic
- 2 10-oz. cans Rotel Diced Tomatoes
- 2 tbsp. Chili Powder
- 2 tsp. Ground Cumin
- 1 tsp. Smoked Paprika optional
- 1 c. Sharp Cheddar Cheese shredded
- 1 ½ c. Finely Ground Blanched Almond Flour
- 1 c. Sharp Cheddar Cheese shredded
- 2 tsp. Baking Powder
- ¼ tsp. Salt
- ½ tsp. Garlic Powder
- 2 large Eggs
- ⅓ c. Sour Cream
- 2 tbsp. Butter melted
- Heat avocado oil and butter in cast-iron or other ovenproof skillet over medium heat until butter is melted. Cook ground beef, onions and garlic, crumbling beef with a spoon or spatula as it cooks, until beef is browned and onions are tender and translucent. Drain excess fat with a paper towel or spoon, if necessary.
- Add Rotel tomatoes, chili powder, cumin and paprika. Simmer on low heat for 15 minutes, then stir in shredded cheese. Remove from heat.
- Meanwhile, make the biscuit topping. In a large bowl, whisk together almond flour, cheese, baking powder, salt and garlic powder. In a medium bowl, whisk together the wet ingredients—eggs, sour cream and melted butter. Pour the egg mixture into the dry ingredients and stir until well combined, then let batter sit for 5 minutes.
- Drop 6 large spoonfuls of biscuit batter onto the chili beef mixture in the skillet. Bake at 375ºF for 20-22 minutes, or until biscuits are fully cooked and golden brown on top.
PIN FOR LATER
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