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This Paleo Beef Chili Casserole is a breeze to whip up! The whole family will love this flavorful, healthy dish.
My epic West coast trip continues! Now I’m writing to you from a Starbucks right by LAX doing a little work and a little waiting for Juli Bauer‘s plane to land! The last 24 hours have been a wild ride. I got to play with 6 fluffy Great Pyrenees puppies over on the Primal Pastures farm; enjoy the tastiest honey lavender goats milk latte at The Press Espresso in Temecula, CA with Kelly Brozyna (her Cookie Club sounds AMAZING); craft the 1st prototype for the collaborative skincare product I’m working on with Primally Pure (my skin LOVES it and I can’t wait to share more); and then drive to Malibu to attend a fun Expo West kickoff party hosted by Mark Sisson at his home. I’m being joined by Juli and Vanessa Barajas for this 3rd leg of the trip as we take on the massive Expo West! I’m so excited and have no idea what to expect. I’m imagining lots of samples and getting inspired by the healthy product movement! As always, you can follow the action over on social media!
NOW, let’s talk about this casserole. You guys know how much I love casseroles. I have an entire chapter dedicated to the food group in my ‘Fed & Fit’ book! I think they’re a fantastic way to get flavorful, filing, healthy, batch cook-friendly food on the table. TODAY’s casserole combines a recipe for killer beef chili with the fluffiest mashed potatoes.
The idea for this recipe came to me when my latest Butcher Box was delivered! I LOVE Butcher Box because it makes getting healthy, grass-fed proteins on my table a BREEZE. Each month, they send me a mixture of proteins (of my choosing) that can include 100% grass-fed beef, organic chicken, and heritage pork (the bacon is the BOMB).
I got several pounds of their awesome grass-fed ground beef in my last batch and knew I wanted to use it to make chili. The classic chili is poured over fluffy mashed potatoes and then baked to bring the flavors together. Serve with your favorite chili toppings and enjoy!
My friends at Butcher Box are offering Fed & Fit readers (YOU) an awesome gift! If you use the code “FEDANDFIT10” when you check-out, they’ll take $10 off AND throw in a FREE bacon!
Click HERE to place your order for your first box!
For the chili::
- 2 pounds ground beef
- 1 tablespoon grass-fed butter ghee, or your favorite cooking fat
- 1 small yellow onion finely chopped
- 3 large cloves garlic minced
- 3 tablespoons chili powder
- 3 tablespoons ground cumin
- 1 teaspoon fine sea salt
- 24 ounces tomato puree
- 1.5 cups or 12 ounces water tip from my mom: just fill the tomato puree jar halfway up
For the mashed potatoes::
- 5 pounds Yukon gold potatoes
- 1/2 cup full-fat coconut milk
- 1/4 cup grass-fed butter sub EVOO for Whole 30
- 1/2 teaspoon fine sea salt more to taste
- 1/4 teaspoon ground black pepper
- fresh cilantro for garnish
- fresh jalapenos for garnish
- chopped purple onion for garnish
- In a large pot over medium/high heat, add the ground beef, break it up with a spoon, and stir until it's completely browned. This may take about 10 minutes. Using a slotted spoon, transfer the ground meat to a separate bowl, leaving the drippings behind in the pan. Add the butter to the browned beef pan and then the chopped onion. Saute until the onions are translucent and then add the garlic. Keep cooking until the onions start to develop a slightly brown color.
- Return the ground meat to the pan, stir to combine, and then add the seasonings. Cook for an additional 5 minutes, or until the spices darken in color slightly. Add the tomato puree and water, stir to combine, and let simmer over medium heat for 10 minutes, or until some of the water has evaporated off.
- While the beef cooks, cover the potatoes in water and bring to a simmer. Simmer for 20 minutes, or until they're easily pierced with a fork. Once soft, drain and add the rest of the ingredients. Using either a potato masher or a hand mixer, mix the potatoes until soft and fluffy.
- Spoon the potatoes into a large casserole dish. Pour the chili over top and then bake at 350 for 15 minutes.
- Serve in bowls and garnish as you like!
Marie Cox says
Made this yesterday for my meal prep and am so excited I get to eat this all week. Sitting and enjoying a big bowl now. Just what I wanted for this cold snap we’re having in VA.
OMG! Saw this on FoodGawker and immediately wanted to eat it! Am definitely making it this weekend!
What could I use as a sub for the coconut milk? Whole cream?
Also, thank you so much for the recipes, fashion and cooking tips. I am from Mass and am dying to get to Costco to pick up your book.
Delicious! Healthy comfort food at it’s finest 🙂
I preassembled this and realized it was huge. I put it into two different containers. I was wondering if I could freeze this or is it meant to be consumed right away?
Thanks! Love your blog b
Amber Goulden says
Hi Mona, you can absolutely freeze this!