- 1/2 head cauliflower, broken into florets
- 2 teaspoons butter, divided
- 1/2 pound ground beef
- 1/2 pound pork loin, diced
- 1 yellow onion, diced
- 1 green pepper, diced
- 1 (14 ounce) can diced tomatoes
- 1/2 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
- 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.