Sheet Pan Chili with Gluten Free Cornbread Biscuits

• 1 medium onion, chopped
• 3 bell peppers, chopped
• 1 lb. ground beef
• Olive oil
• Salt and pepper
• 1 c. chicken or beef broth
• 2 tsp. chili powder
• 1/2 tsp. oregano
• 1/2 tsp. cumin
• 1/4 tsp. paprika
• 1/2 tsp. garlic powder
• 14 oz. diced tomatoes

GF Cornbread Drop Biscuits

• 1/4 c. + 2 Tbsp. corn meal
• 1/4 c. + 2 Tbsp. gluten free flour blend (with xanthan gum)
• 1/4 c. corn starch
• 1/2 Tbsp. baking powder
• 1/4 tsp. salt
• 1 tsp. brown sugar
• 4 Tbsp. butter, cold and cube
• 1/2 c. milk

1. Preheat the oven to 400 degrees. Lightly grease a sheet pan with olive oil.
2. Next,en, crumble the ground beef on the other side of the sheet pan. Season the beef and veggies with salt and pepper.
3. Bake for 20 minutes, stirring once about halfway through.
4. In a small bowl, combine the broth, chili powder, oregano, cumin, paprika, and garlic powder.
5. In a medium mixing bowl, stir the corn meal, gluten free flour, corn starch, baking powder, salt, and brown sugar. Then, use clean hands or a pastry blender to cut in the butter. Add the milk and stir until a sticky dough is formed.
6. Use a spoon or spatula to scoop 5 mound of biscuit dough over the beef/veggie mixture and lightly press down. If desired, season with a dash of chili powder.
7. Return to the oven for 18-22 minutes, until the biscuits are golden brown.