I was in the mood for chili but wanted to make a no bean version without a ton of tomatoes. This simple version brings back the best childhood memories of canned chili that no one should be eating now.

INGREDIENTS:

2 Tbsp olive oil
2 garlic cloves, minced
½ brown or white onion, chopped fine
2lbs organic grass-fed ground beef
12oz organic cauliflower rice
1 (8oz) can organic tomato sauce
2 Tbsp concentrated tomato paste
16oz organic beef broth
3 Tbsp organic chili powder
2 tsp cumin
1 tbs organic onion powder
1 tsp organic oregano
1 tsp JF Spicy Salt, more to taste

TOPPINGS:

Green onion, sliced on the diagonal
Jalapeño, deseeded and diced
Cilantro, coarsely chopped
Vegan cheddar cheese, shredded
Plain coconut yogurt 

PROCESS:

In a large sauté pan, heat olive oil over medium heat and add garlic and onion. Sauté until translucent. Add cauliflower with the ground beef and break up into tiny bits. Add all spices to meat before adding tomato sauce. Stir to let spices bloom in the heat. Add tomato sauce and tomato paste. Stir well. Add beef broth and bring to a boil. Reduce till thickens. Serve with all of your favorite toppings.