4 garlic cloves, chopped
½ large white onion, chopped
2 small carrots, chopped
1½ lb 80/20, grass-fed ground beef
½ tsp cumin
¾ tsp cinnamon
Fresh cracked black pepper, to taste
Salt, to taste
1½ tsp fresh thyme
1 head of cauliflower, roughly chopped
In a large pot over medium heat, begin to warm your olive oil.
Add in the garlic, onion, and carrot, allowing this to sweat down and become slightly tender. Work in your ground beef; season with chili powder, cumin, cinnamon, fresh cracked black pepper, and salt.
Break up the meat as it cooks through, then adjust seasoning to taste.
Work in your tomato paste and thyme. Pour in the vegetable broth and add your chopped cauliflower to simmer. Allow this to cook down on low for about 1½-2 hours.
Once time has elapsed, gradually stir in the arrowroot starch dissolved in water. This will thicken the base of your chili.