Chili without Beans

Looking for a good chili recipe without beans so it would qualify as Paleo I ended up taking ideas from several places and adding a few of my own ideas. I was really happy with the results... rich, filling, satisfying, without being heavy. Even Andee asked for the recipe! This would serve 4 so next time I would double it, at least. I used my crockpot but this could be done in a soup pot on the stove, over a low flame.

• 1 lbs grass-fed, grass-finished organic ground beef
• 1 medium onion, diced
• 1 yellow or red bell peppers, deseeded and diced
• 1 poblano peppers, deseeded and diced
• 3/4 tbsp ground cumin
• 3/4 tbsp oregano leaves
• 3/4 tbsp ground coriander seed
• 1/2 tbsp garlic powder
• 1 tbsp ground ancho chile powder or chipotle powder
• 14 oz drained fire-roasted diced tomatoes
• 1/2 cup beef stock
• 3/4 tbsp arrowroot powder made up in 1/2 cup water
• 1/2 tbsp pure organic cacao powder OR 1 square 100% dark chocolate

Optional garnish: chopped cilantro,  cubed cooked yamsServe on top of Cauliflower "Rice" (below)

Instructions

1. Brown your beef in frying pan, draining any excess fat before putting it into the bottom of the crock pot. While you are doing this, chop all veggies and set aside.
2. Once all the beef is browned, drained and in the crock pot, heat a little coconut oil in a large pan and add the vegetables.
3. Saute the vegetables until the volume in the pan starts to reduce and the onions become translucent.
4. Add seasonings and chile powder to the pan; cook until fragrant. There should be little to no moisture in the base of the pan.
5. Add diced tomatoes to the pan, stirring the mixture through before adding to the crock pot. No need to stir in the crock pot, just layer the vegetable mixture on top and pat down.
6. Add the beef stock before putting on the lid and turning on the crock pot. Cook for approximately 3 hours on high, depending on your crock pot.
7. Add the arrowroot powder mixture and the 100% chocolate OR cacao powder. Stir through so that everything is combined, season to taste with salt, then cook for another hour on high. Add diced cooked yam at the very end to just warm.

Cauliflower Rice: During last hour of cooking break one full head of cauliflower into smallish flowerettes and place in food processor, being careful not to fill more than 1/2 full. Pulse each batch until cauliflower resembles kernels of rice. Dump onto parchment- or foil-lined baking sheet, spreading to 1/4" to 1/2" thickness and roast in a 375° oven for 15 minutes. This brings out a delicious nutty flavor in the cauliflower. To serve spread "rice" in bottom of each bowl, top with chili and garnish with cilantro. You can freeze the rice separately, after it's roasted. Thaw and warm in microwave.