Ingredients:
½ head cauliflower, broken into florets
2 teaspoons butter, divided
½ pound ground beef
½ pound pork loin, diced
1 yellow onion, diced
1 green pepper, diced
1 (14 ounce) can diced tomatoes
½ pound smoked sausage, cut into chunks
1 (1.25 ounce) package chili seasoning mix
2 cups beef stock, or as needed
1 dash hot sauce, or to taste
salt and ground black pepper to taste
shredded Cheddar cheese, or to taste
Directions:
Place cauliflower florets in a food processor; pulse into rice-sized pieces.
Melt 1 teaspoon butter in a large pot over medium heat. Cook and stir cauliflower “rice” until soft, 3 to 5 minutes. Transfer to a bowl.
Cook and stir ground beef in the same pot until browned, about 5 minutes. Transfer to a bowl. Cook and stir pork loin in the pot until juices run clear, about 5 minutes. Add to beef in the bowl.
Melt remaining 1 teaspoon butter in the pot over medium heat. Add onion and green pepper; cook and stir until soft, about 5 minutes.
Stir tomatoes, ground beef, pork loin, smoked sausage, and chili seasoning into the pot. Pour in enough beef stock to reach desired consistency. Bring chili to a boil; reduce heat to a simmer. Stir in cauliflower “rice.”
Season chili with hot sauce, salt, and pepper. Serve topped with Cheddar cheese.