Low Carb Chili Sauce Recipes

Steps:

• 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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain ground beef in a colander.
• Transfer meat mixture to a slow cooker; add tomatoes sauce, diced tomatoes, crushed tomatoes, jalapenos, Worcestershire, taco seasoning, cumin, garlic powder, onion powder, oregano, salt, and pepper and stir to combine. Cover and cook, adding water as needed to thin out chili, on Low for 8 hours.

Steps:

• Turn all ingredients, except the sweetener, into a heavy pot.
• Bring to a boil slowly, then simmer uncovered, stirring often, for one hour or until it is reduced to a consistency that you like. If it is too watery, your toast will get soggy.
• Let it cool.
• Add the sweetener. Adjust to your taste.
• Put into Tupperware or Zip-lock bowls.
• Will keep quite a while in the fridge.