Cincinnati-Inspired Chili with Cauliflower Rice (Slow Cooker)
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Cooking Steps
How To:
Combine all ingredients in slow cooker and cook on low for 6-8 hours. Garnish each bowl with raw onion if desired.
Notes:
This is my quick and easy version of a Cincinnati style chili. It won’t be like a tomato-based chili, there will be many flavors going on, some in the background that are hard to pinpoint but that really add to the depth of flavor. I love that the cauliflower ends up looking just like the ground beef, goes undetected by my family, and that I don’t need to serve much else on the side but maybe some sliced fruit or berries. On the nights you have time, get some extra veggies in by serving the chili over zucchini or spaghetti squash “noodles” (traditional Cincinnati chili is often served over spaghetti).
Serves 5
6-8 hours
This is a Non-Dairy Recipe
Ingredients
- 1 lb ground beef, browned and drained
- 3 cups riced cauliflower, uncooked
- 1/3 cup tomato paste
- 2 cups water or beef/veg stock
- 1 small/med onion, chopped (reserve a few Tbsp for garnish if desired)
- 2 cloves garlic
- 2 Tbsp chili powder, 1/4 tsp cinnamon
- 1 Tbsp dark cacao powder
- 2 tsp cumin, 1/2 tsp black pepper
- 1 tsp salt (may increase to 1 1/2 tsp if using water instead of stock)
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3 Responses to “Cincinnati-Inspired Chili with Cauliflower Rice (Slow Cooker)”
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This is awesome!!! My husband & I are from Cincinnati and my husband loves skyline (Cincinnati style chili). So excited to make this!!
I hope you guys enjoy it Jessika! Trying Skyline chili is on my bucket list, but until then, I’ve had to settle for my own interpretation!
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