My most favorite meal on cold nights is my husband’s Texas chili. In this recipe, I’ve added a spin on the typical cornbread side and replaced it with cauliflower. I don’t miss the cornbread because the cauliflower adds a similar texture. Plus, I gain a vegetable to this recipe, which is very important to me.
- 1 head cauliflower
- 1 tbsp ghee
- 1 yellow onion
- 4 garlic cloves
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp cayenne pepper
- 2 tsp smoked chipotle powder
- 1 tsp smoked paprika powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 2 pounds chunky ground beef
- 14 oz can stewed tomatoes
- 1 avocado
- 1-2 jalapeno peppers
- 2-4 green onions
- Roughly chop the cauliflower.
- Place it in a pot fitted with a steamer basket, filled partially with water, and steam over high heat. Once steamed, turn off heat, but leave the cauliflower in the pot to keep warm.
- Heat the ghee in a medium pot over medium-high heat.
- Finely chop the onion and garlic cloves and add to the pot.
- Stir for 3-5 minutes, letting the onions cook down, then add all the spices. Adding the spices in at this phase helps create a flavorful base before adding the meat to the pot.
- Once the onions are translucent and cooked down, after about 5 minutes, add the chunky ground beef.
- Stir to ensure the spices are mixed in with the meat, 2-3 minutes.
- Add the tomatoes with the juice and mix.
- Cover the pot and let simmer, stirring occasionally.
- After 30 minutes, turn the heat off.
- Serve the chili over steamed cauliflower and garnish with avocado, jalapeno peppers and green onions.
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