Chili and cornbread go so well together, so I thought I’d combine the two in this recipe for Chili Cornbread Pie!
The chili can be made ahead of time before pouring it into the baking dish to bake with the cornbread. You can even freeze it if you’d like.
The “cornbread” is my reader-favorite recipe that tastes just like cornbread, but is actually grain-free and doesn’t contain a single kernel of corn.
Here are some of my other favorite game-day recipes:
Roasted Chicken Wings
Loaded Baked Potato Skins
Bacon and Steak Bites
Chocolate Chip Cookies
Chili Cornbread Pie (Grain-Free)
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
For the Chili:
- 1 yellow onion, minced
- 2 tablespoons coconut oil
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 2 pounds ground beef
- 16 ounces diced tomatoes (you can also use 5-6 fresh tomatoes, skinned and chopped)
- 2 cups chicken stock
- 1 1/2 teaspoons Celtic sea salt
For the Cornbread Topping:
- 2 cups almond flour
- 4 tablespoons coconut flour
- 3 teaspoons baking powder (make sure it’s grain-free ) (you can omit for the gaps protocol, just keep in mind the bread won’t rise as much)
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons coconut sugar (or 1 teaspoon honey for gaps protocol)
- 2 large eggs, lightly beaten
- 8 tablespoons unsalted butter or 7 tablespoons ghee, melted and cooled slightly
- 1 cup sour cream (or plain, whole coconut yogurt)
- 2 medium jalapeños, minced (optional)
- 1/2 yellow onion, minced
- In a large stockpot, over medium heat, sauté onions in coconut oil until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks, about 8-10 minutes. Add tomatoes, chicken stock, and salt. Bring to a boil, skim off any foam, and simmer for 45 minutes. Adjust taste with salt and pepper if needed. Pour the chili into a 13×9 baking dish.
- Meanwhile, preheat oven to 425°F and adjust rack to middle position. Whisk almond flour, coconut flour, baking powder, sea salt, baking soda and coconut sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture, jalapeños and onions into flour mixture and gently fold all ingredients together. Drop spoonfuls of the batter over the chili and, using clean hands, gently press until evenly spread. Bake for 25-30 minutes, or until the top is golden brown. Serve with sour cream or green onions if desired.
- Serving Size: Serves 8
Photo credit: Becky Winkler