Author:
Kevin Curry
Cowboys Pie – Jalapeño Cheddar Cornbread on Top, Chili on Bottom
Ingredients for 6 servings
Chili
- 1 tablespoon avocado oil
- 1 tablespoon fresh garlic, minced
- 1 cup diced onion
- 1/2 green bell pepper, diced
- 1 1/2 lb 95% lean ground bison (or beef, veggies, turkey, chicken)
- 6oz tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 tablespoon oregano
- 1/2 teaspoon cinnamon (OPTIONAL)
- pinch of sea salt & pepper
- 2 cups no salt added chicken broth
Cornbread
- Dry
- 1 cup almond flour
- 1 cup corn meal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika, OPTIONAL
- pinch of sea salt
- Wet
- 1/2 cup unsweetened applesauce
- 3 eggs, lightly beaten
- 2/3 cup almond milk (or choice of milk)
- 2/3 cup frozen corn, thawed
- 1 jalapeño, seeded and diced (OR green bell pepper diced)
- 1 cup reduced fat shredded cheddar
Steps
Step 1
Set oven to 350F.
Step 2
Set a 10-inch deep skillet on medium high heat. Once hot, add oil, onion, garlic and bell peppers. Cook for 2 – 4 minutes or until onions turn brown and translucent.
Step 3
Add the ground meat and chop it up in the skillet as it cooks. Cook for 5 to 7 minutes, the meat may not completely cook but that’s ok.
Step 4
Increase the heat to HIGH, then add tomato paste and the seasonings. Cook for 1 – 2 minutes to “bloom” the spices – it should be like a thick meaty paste and very fragrant.
Step 5
Reduce the heat to low-medium and pour in the broth – if needed, use it to deglaze the bottom of the skillet and scrap it with a wooden spatula. Reduce the heat to a simmer, then cover and cook for 15 minutes while you prepare the cornbread batter.
Step 6
In a large bowl, mix together all the dry ingredients. In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry ingredients and fold everything together. Then fold in the corn, jalapeño and cheddar.
Step 7
Take the chili off the heat and let it rest for a minute so it is settled. NOTE: make sure the chili is not “watery” or too thin. Then gently add the cornbread batter on top of the chili.
Step 8
Bake uncovered for about 30 minutes, or until you can pierce the cornbread with a toothpick and it come out clean.
Step 9
Let it cool down for 10 – 15 minutes before slicing open and enjoying!
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!