Prep your base: Warm 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook 4–5 minutes until softened and fragrant. Stir in garlic and cook 30 seconds.

Brown the beef: Add ground beef, breaking it up with a spoon. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned and no longer pink, about 6–8 minutes. If there’s excess fat, spoon off most of it.

Build the flavor: Stir in tomato paste and cook 1 minute to caramelize slightly. Add chili powder, cumin, smoked paprika, oregano, and a pinch of red pepper flakes or cayenne if using. Toast spices for 30–60 seconds.

Simmer the chili: Pour in crushed tomatoes and 1 cup beef broth. Bring to a gentle simmer, then lower heat. Cover partially and cook 20–30 minutes, stirring occasionally. Add more broth if you like it looser.

Season to finish: Taste and adjust salt, pepper, and heat. If the acidity is sharp, a small pinch of sweetener or a knob of butter can balance the flavors.

Cook the cauliflower rice: In a large skillet, heat 1 tablespoon oil (and butter or ghee if using) over medium-high. Add cauliflower rice with a pinch of salt and pepper. Sauté 4–6 minutes until tender with a little bite. Don’t overcook—it should stay fluffy, not mushy.

Serve: Spoon cauliflower rice into bowls and ladle chili over the top. Add your favorite keto-friendly toppings like shredded cheddar, sour cream, jalapeños, or avocado. Garnish with chopped cilantro or parsley.