Ingredients

The following ingredients have 4 Servings
  • 2 lbs Ground Beef (10% fat or less)
  • 2 tbsp Olive Oil
  • 1 White Onion (Diced (approx 1.5 cup))
  • 3/4 Green Pepper (Seeded and diced (approx 1 cup))
  • 2 tbsp Tomato Paste
  • 1 can Whole Peeled Roma Tomatoes (28 oz )
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Granulated Garlic
  • 2 tsp Dried Oregano
  • 1 tsp Cocoa Powder
  • 3 cups Cauliflower Florets
  • 1 tsp Kosher Salt

Instruction

  • Preheat a heavy bottom pot large enough to fit all the ingredients over high heat.
  • Add the olive oil. When the oil begins to shimmer, add in the ground beef.
  • Brown the ground beef for 5-7 minutes. Add in 1/2 tsp of salt. Stir and break up any large pieces.
  • Add in the diced onion and green pepper. Cook for 5-7 minutes or until the onion begins to turn translucent.
  • Add in the tomato paste and canned tomatoes, including the juice from the can. Please remove any stray tomato skins and hard stem pieces before adding the tomatoes to the keto chili.
  • Add in the seasonings (including the remaining 1/2 tsp of salt) and mix well. Allow to come back up to a simmer.
  • Reduce the heat to low and add in the cauliflower florets. Mix well and continue stirring occasionally until the cauliflower is cooked through (approximately 20 minutes).
  • Serve hot with shredded cheese, a dollop of sour cream and sliced green onions for a keto chili to remember!
  • Net CARBS per serving is 6g without toppings.