Classic Chili With Cilantro Lime Cauli Rice

"Delicious Autumn! My very soul is wedded to it..." 

~George Eliot

 

When a chill fills the air, warmth and spice fill the kitchen! Chili is an all time favorite cool weather meal, and this classic chili recipe will warm not only your body, but your soul! This makes a large pot, great for meal prep or football parties.

This recipe will yield a thicker chili, but if you wish to have a more soup-like consistency, simply add some water until you are satisfied and adjust the spices as necessary. Here I've served it over some cilantro lime cauli rice, but it's just as delicious all on it's own! This recipe is spicy. If you wish to make a milder chili, simply cut out the jalepenos and go easier on the spices.

Be sure and check those labels on your canned items--sugar & soy are sneaky little devils!

Chili:

2lbs grass fed ground beef/bison
1 large + 1 small jar tomato purée
2 cans diced tomatoes (I love the fire roasted)
1 large onion chopped
2 bell peppers (color of choice, I use one red & one green)
2 jalapeños chopped (optional)
4 cloves crushed garlic
4 level Tbs chili powder
4 level Tbs ground cumin
4 Tbs fresh chopped cilantro (2 Tbs dried)
1 Tbs sea salt (more if you desire)

In a large pot brown meat in a little EVOO. Add peppers & onions to cook down a bit. Add garlic, tomatoes & purée. Add chili powder, cumin, cilantro & salt.

Cilantro Lime Cauli Rice:

*Note: There are many recipes for this online. This is how I have always made mine. 

1 head cauliflower
Hearty handful fresh cilantro
Juice 2 small limes

Chop cauliflower & put into food processor w/ cilantro, lime juice & some salt. Pulse until cauli is the texture of rice. Heat a pan w/ EVOO over med heat. Toss cauli in pan until warmed through & softened. This recipe yields approximately 2-3 servings of rice depending on the size of the cauliflower head.