Introduction
While traditional chili has its roots in Texan cuisine, this keto adaptation emerged during the low-carb revolution of the early 2000s. The genius substitution of cauliflower rice for beans and traditional rice maintains the hearty essence of the original while aligning with modern dietary preferences. This dish has become a staple in the keto community, particularly during the colder months when comfort food cravings hit hardest. The transformation of humble cauliflower into rice-like granules represents one of the most versatile innovations in low-carb cooking, opening up a world of possibilities for those seeking to reduce their carbohydrate intake without sacrificing texture or satisfaction.
Ingredients
• 2 pounds grass-fed beef chuck, cut into 1-inch cubes
• 1 large head cauliflower, riced (about 6 cups)
• 2 medium bell peppers (any color), diced
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes, no sugar added
• 2 cups beef bone broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons apple cider vinegar
Step 1:
Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown beef cubes on all sides, about 3-4 minutes per batch. Transfer to a plate.
Step 2:
Reduce heat to medium. Add onion and bell peppers to the pot, cooking until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
Step 3:
Stir in tomato paste and all dry spices, cooking for 1-2 minutes until fragrant.
Step 4:
Return beef to pot. Add diced tomatoes, bone broth, and apple cider vinegar. Bring to a boil, then reduce heat to low. Simmer covered for 60 minutes or until beef is tender.
Step 5:
While chili simmers, rice cauliflower in food processor using pulse method until rice-sized pieces form.
Step 6:
Add riced cauliflower to pot during last 10 minutes of cooking. Stir well and adjust seasoning to taste.
Q: Can I make this in a slow cooker?
A: Yes, brown meat and vegetables first, then cook on low for 6-8 hours. Add cauliflower rice in final 30 minutes.
Q: How can I make this spicier?
A: Add additional cayenne pepper, fresh jalapeños, or hot sauce to taste.
Q: Can I use frozen riced cauliflower?
A: Yes, use about 20 oz frozen riced cauliflower, adding it in the last 5 minutes of cooking.
• Choose grass-fed beef for optimal nutritional content and flavor.
• Fresh cauliflower can be substituted with frozen riced cauliflower (about 20 oz).
• For extra heat, include the seeds from jalapeños or increase cayenne pepper.
• Look for sugar-free tomato products to maintain keto compliance.
• Store-bought riced cauliflower can be used as a time-saving alternative.
• Recipe is dairy-free, gluten-free, and paleo-friendly.
• All spice measurements can be adjusted to taste.
Serve hot in bowls. Optional toppings can include avocado, fresh cilantro, or a squeeze of lime.
Store in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
Rice cauliflower while chili simmers to optimize time. Brown meat in batches to ensure proper searing.
- Don't overcrowd the pot when browning meat to ensure proper searing
- Let meat come to room temperature before cooking for better browning
- Use food processor pulse method for cauliflower to avoid over-processing
Substitute ground beef for cubed beef (reduce cooking time to 30 minutes). For spicier version, add diced jalapeño or increase cayenne pepper.
Pair with sparkling water with lime, or for non-keto guests, a robust red wine.
Year-round, particularly enjoyable during fall and winter months
Contains beef. Free from common allergens including dairy, eggs, nuts, soy, wheat, and gluten.
