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Equipment
Skillet
Mixing Bowls
Ingredients
Chili
1tbsp.Avocado Oil
1tbsp.Butter
2lbs.Ground Beef
½c.Yellow Onions minced
2tsp.Minced Garlic
210-oz. cans Rotel Diced Tomatoes
2tbsp.Chili Powder
2tsp.Ground Cumin
1tsp.Smoked Paprika optional
1c.Sharp Cheddar Cheese shredded
Biscuit Topping
1 ½c.Finely Ground Blanched Almond Flour
1c.Sharp Cheddar Cheese shredded
2tsp.Baking Powder
¼tsp.Salt
½tsp.Garlic Powder
2largeEggs
⅓c.Sour Cream
2tbsp.Buttermelted
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Instructions
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.