A cozy and satisfying chili skillet topped with paleo biscuits. This meal is flavorful and brings back nostalgic memories. It features organic meat, bell peppers, and a mix of spices for the chili, complemented by a delicious biscuit topping.
1: Brown meat in a large cast iron skillet or wide bottom pot. If using turkey or chicken, you’ll need some oil in the pan first.
2: Drain any excess grease, then return pot to heat and add remaining ingredients for the chili. Stir to combine.
3: If making the biscuit topping, start now.
4: Allow chili to simmer for 30-40 minutes.
5: Preheat oven to 350°F. Line a baking sheet with parchment paper for the biscuits.
6: Combine all dry ingredients for the biscuits in a large bowl, then mix in eggs and melted ghee.
7: Once well combined, scoop out into about 1.5 tablespoon sized portions (makes 12 biscuits total).
8: Shape into round biscuits and slightly flatten the tops.
9: Bake for 15 minutes.
10: Slice biscuits in half, then top the chili in a skillet with the top halves of the biscuits. Serve with bottom half of biscuits.
