Paleo Cornbread Chili Pie

• Gluten free

• Meat

  • 2 lbs Ground beef, grass-fed

• Refrigerated

  • 6 Eggs

• Condiments

  • 1/4 cup Honey
  • 1 24 oz jar Marinara sauce
  • 1 16oz jar Salsa

• Baking & Spices

  • 1 cup Almond flour
  • 1 tsp Baking soda
  • 1 tbsp Chili powder
  • 1 cup Coconut flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1 cup Cashew milk
  • 1/4 cup Ghee

Found on jaysbakingmecrazy.com

Ingredients

• 2 pounds grass-fed ground beef
• 1 16oz jar salsa (read label for no added sugar)
• 1 24 oz jar marinara sauce (read label for no added sugar or cheap oils)
• 1 tablespoon chili powder
• 1 cup almond flour
• 1 cup coconut flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup melted ghee
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 6 eggs, room temperature
• 1 cup cashew milk

Directions

• Preheat the oven to 325° and grease a 13x9 pan. Set aside.
• In a large pan, brown beef, breaking it up into small pieces as it cooks. Once it is fully cooked, add the salsa, marinara sauce, and chili powder. Stir and let cook for 5-10 minutes.
• While the chili is simmering, make the cornbread.
• In a large bowl, combine the almond flour, coconut flour, salt, and baking soda. Mix well.
• Add the ghee, coconut oil, honey, eggs, and cashew milk. Stir well until mixture is well combined and no dry lumps remain.
• Pour chili in the 13x9 and spread it evenly.
• Scoop the cornbread mixture on top of the chili, spreading it out as much as possibly to completely cover it. It is best to work in small amounts to ensure even coverage.
• Bake for 45-50 minutes, until the edges are slightly brown and the center is set.