1½ lb lean ground beef or turkey (I use half of each)
1 large onion, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 (14 oz) cans diced tomatoes
3 tablespoons chili powder
1 teaspoon kosher salt
1/2 teaspoon pepper
Almond Flour ‘corn’ bread
4 large eggs
¾ cup olive oil
2 cups almond flour
1 teaspoon baking powder
½ teaspoon kosher salt
¼ cup pickled jalapenos, minced
1 tablespoon olive oil
In a heavy pot, saute ground meat with onion, bell pepper and garlic. When the meat is no longer pink, stir in diced tomatoes, chili powder, salt and pepper. Reduce to low heat and simmer while the almond flour cornbread is baking.
For the cornbread:
Preheat oven to 350 degrees. Combine eggs and ¾ cup oil in a large bowl, stirring with a whisk until blended. Stir in flour, baking powder and salt. Stir just until moistened. Stir in jalapenos. Pour batter into an 8×8-inch baking dish or cast-iron skillet rubbed with 1 tablespoon oil. Bake 20 minutes or until center is set.