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.
Here are a couple variations I've made and love:More heat: add in jalapeno with the pepper and onions. Less green pepper flavor: look for Padron Peppers. Slice them (seeds and all) and use in the place of the green pepper. Delightful.IMPORTANT NOTES:If you use 80/20 beef there is no way the cauliflower will absorb all the fat. Normally I suggest that people use higher fat meats, but in this case look for something which is lower in fat. Please try not to use store bought tomato sauce in place of the tomato paste and whole tomatoes. Typically store bought sauces have sugars added to them and other flavorings, which can be very overpowering.Chili powder comes in MANY different varieties and mixtures. This recipe uses a store bought chili powder.