My husband loves chili! And I tend to make it twice a month. Because it’s such a hearty, meaty meal, I sometimes like to sneak in some boiled cauliflower in there to add in a vegetable.
I use a package of both ground beef and pork sausage for layers of flavor. The pork does release some of its natural fat, so I am easy on the oil in this dish.
1 lb ground beef
1 lb pork sausage (without casing)
1 onion finely chopped
2 cups boiled and smashed cauliflower
3 cloves garlic grated
1 tsp chipotle powder
1/2 tsp cumin
1 tsp cinnamon
1/2 tsp chili powder
Salt & pepper to taste
1 can no salt tomato sauce
Drizzle of olive oil
1 8 oz. package of sharp cheddar cheese
1 bay leaf
Splash of tequila
1 tsp dry oregano
1 tsp molasses (I own molasses for literally one recipe and this is the one. 1 tsp of it is 5 carbs to four servings. It’s always been my secret ingredient.)
Directions:
Heat up your pan & drizzle a little olive oil. Add in both the beef, pork sausage, salt and pepper & brown the chopped meat on medium heat. Add in the onion and garlic, and cook until the onion is translucent. Add in all the spices except for the oregano. Add in the tomato sauce & molasses. Stir and let cook on low heat for an hour, stirring occasionally. Adjust the spices to your own taste of course!
Then add the smashed cauliflower, as it is already cooked. Add in the oregano and shredded cheddar. Stir to combine and melt the cheese.
Garnish with sour cream, tomatillo salsa, fresh cilantro, and a generous squeeze of lime.
Enjoy!
on xenia street 