Giraffe’s Texan Low-Carb Beanless Chili

Chili is another one of our go-to easy dishes, that we absolutely adore.  We always pair our delicious low-carb Chili with our Smashed Cauliflower, as it seems to substitute well for rice.

Through the years, we’ve created this thick and meaty low-carb chili, using a mix of both fresh and canned vegetables.  Every once in a while, we’ll rummage through the fridge looking for ingredients to add that will enhance its flavor. 

Preparation time for our chili is about 10 minutes, while cooking is another 45 minutes to 1 hr. 30 minutes, depending on your consistency liking.

Our delicious ingredients include:

These are the ingredients for our scrumptious chili:

• 4 Heaping Tbsp. Chili Powder
• 4 Roma Tomatoes
• 2 - 8 oz. Cans of Tomato Sauce
• 2 - 4 oz. Cans of Sliced Mushrooms
• 2 Tbsp. Cumin
• 2 tsp. Garlic Powder
• 1 Family Pack of Ground Beef
• 1 Cup Parmesan Cheese
• 1 Cup of Reduced Sugar Ketchup
• 1 Heaping Tbsp. Mayonnaise
• 1 Tbsp. Worcestershire Sauce
• 1 tsp. of Italian Seasoning
• 1 tsp. Paprika
• 1 tsp. pepper
• ½ Chopped Medium Onion

Since we enjoy eating leftovers, we try to cook larger portions.

We'll therefore, begin by frying our family pack of ground beef with our onion and garlic powder on medium heat in a large pan.  

Once our mixture has browned and has thoroughly cooked, we’ll drain our fat into a plastic container and will return our hamburger to our stove. 

 Since we don't have a food processor, we'll smash our tomatoes in our Ziploc Bag and will then add them to our ground beef. 

We’ll then, add our remaining ingredients to our hamburger mixture. 

Adding Mayonnaise also adds to our chili’s richness and flavor.

We also enjoy adding our Parmesan Cheese, as a substitute for thickener. 

Once our remaining ingredients have been added to our pan, we'll stir our mixture until well blended. 

Next, we'll continue to cook our chili on medium heat for the next 20 minutes.  

After cooking our meal for the 20 minutes, we've noticed that our tomatoes appear soft and tender.

At that time, we'll lower our temperature to a simmer and will continue to cook for another 30 minutes, or until we are ready to eat.

We'll also occasionally stir our mixture to avoid our chili from sticking to the bottom of our pan or burning.

And as we've previously mentioned, we thoroughly enjoy eating our chili over rice.

However, since rice has quite a bit of carbs, we’ll pour our chili over our Smashed Cauliflower.  I know some people don't care much for cauliflower, like my brother. However, when he tried our chili, he admitted that he couldn't distinguish between rice or our cauliflower!

Each hearty bite exudes Southwestern Flavors coupled with the rich cheesy flavor of the soft cauliflower.

My husband will even add sour cream, salsa, shredded cheese, and slice avocado to his dish. 

Such a hearty and meaty dish without the carbs! 

From our kitchen to yours ~

enjoy your meal and chow down!!