Texas Chili

Paleo Chili

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.

Serves 8


  • 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


  1. Roughly chop the cauliflower.
  2. 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.
  3. Heat the ghee in a medium pot over medium-high heat.
  4. Finely chop the onion and garlic cloves and add to the pot.
  5. 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.
  6. Once the onions are translucent and cooked down, after about 5 minutes, add the chunky ground beef.
  7. Stir to ensure the spices are mixed in with the meat, 2-3 minutes.
  8. Add the tomatoes with the juice and mix.
  9. Cover the pot and let simmer, stirring occasionally.
  10. After 30 minutes, turn the heat off.
  11. Serve the chili over steamed cauliflower and garnish with avocado, jalapeno peppers and green onions.


Check out some other meals for cold nights. 

Pot Roast
Crock Pot Roast served with Sautéed Green Beans and Sweet Potatoes
Vegetable Curry Soup
Creamy Vegetable Curry Soup

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