Whenever the temperature dips and you’re craving something rich and satisfying, this Carnivore Chili answers the call in the most mouthwatering way. It’s a no-holds-barred, meat-packed marvel that brings together grass-fed ground beef, hearty pork, tender beef stew cubes, and crispy bacon in one glorious pot. Every spoonful offers layers of savory depth—from the smokiness of paprika to the earthy warmth of cumin and coriander, all gently lifted by a hint of cayenne. As someone who thrives on low-carb and keto-friendly dishes, I can promise this bowl of fiery comfort will become your new go-to when beans and carbs just won’t cut it.
On a personal note, I still laugh at the first time I tried crafting a beanless chili. I was skeptical—could it really be satisfying without the traditional red specks? But the moment that rich beef broth met the melded spices and the mixture simmered for just the right amount of time, I was hooked. The tender meat practically melts in your mouth, and that crispy bacon garnish? Chef’s kiss. This is more than just a meat chili recipe; it’s a celebration of pure, primal flavor that caters to paleo and strict carnivore diets alike. So grab your favorite cozy mug or deep bowl, and let’s dive deep into the art of crafting the ultimate low-carb chili experience.
KEY INGREDIENTS IN CARNIVORE CHILI
Every incredible dish starts with stellar ingredients, and this carnivore chili is no exception. Below, you’ll find the heart and soul of this recipe—each component plays a vital role in building those deep, layered flavors that keep you coming back for seconds (and maybe thirds).
- Ground beef
Provides the hearty base of this chili—especially when grass-fed, it brings a robust, slightly sweet beefiness that anchors every bite.
- Ground pork
Adds a touch of fattiness and subtle sweetness, helping to balance the beef’s richness and keep the texture delightfully tender.
- Beef stew meat
Cut into bite-sized cubes, these pieces offer a wonderful textural contrast and soak up the savory broth for maximum juiciness.
- Bacon
Rendered until crispy, it lends a salty crunch and smoky depth that elevates the entire dish.
- Onion
When finely chopped and sautéed, it melts into the meat mixture, providing natural sweetness and complexity.
- Garlic
Minced to infuse every morsel, garlic gives that familiar, comforting aroma and enhances the chili’s umami profile.
- Beef tallow or lard
Used for cooking, this fat carries more flavor than neutral oils and adds a luscious mouthfeel.
- Ground cumin
Its earthy, slightly spicy notes lay the foundational warmth of this chili.
- Smoked paprika
Brings a sweet, smoky quality that amplifies the meaty flavors without overwhelming them.
- Chili powder
Gives a classic chili kick and vibrant color, tying the flavor profile together.
- Ground coriander
Offers a citrusy, floral undertone that brightens the heavier spices.
- Cayenne pepper
Used sparingly (or boldly!), it injects a controlled heat for those who love a little fire.
- Beef broth
The liquid backbone that melds all ingredients into a cohesive, spoonable delight—adjustable for your perfect consistency.
- Tomato paste
Optional for extra richness, it deepens the color and enhances savory notes.
- Salt and pepper
Simple seasonings to taste, ensuring every flavor layer shines through.
HOW TO MAKE CARNIVORE CHILI
Before you dig in, let’s chat about how this recipe comes together. We’re layering flavors step by step, using techniques like rendering, browning, and slow simmering to achieve that deep, meaty comfort you crave. Gather your pot and let’s make magic.
1. In a large pot or Dutch oven, heat the beef tallow (or lard) over medium heat until it shimmers. The rendered fat is your flavor base.
2. Add the chopped bacon and cook until it becomes crispy, about 4–5 minutes, stirring occasionally to prevent burning. You want golden, crunchy bits that will later be stirred back in.
3. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. Transfer the bacon to a small bowl and set aside for later.
4. In the same pot, add the ground beef, ground pork, and beef stew meat. Cook, breaking the mixture apart with a spoon or spatula, until everything is well-browned and no pink remains—about 8–10 minutes. This browning step builds serious flavor.
5. Add the finely chopped onion and minced garlic to the meat. Sauté for about 3–4 minutes, until the onion is soft and fragrant, taking care not to let the garlic burn.
6. Stir in the ground cumin, smoked paprika, chili powder, ground coriander, and cayenne pepper. Mix thoroughly to coat the meat and onions in the spices, waking up every layer of flavor.
7. Pour in the beef broth, stirring to combine. If you’re using tomato paste, add it now and stir until it dissolves into the liquid.
8. Bring the chili to a gentle simmer, then lower the heat and cover partially. Let it cook for 45 minutes to 1 hour, stirring occasionally. If it thickens too much, add a splash more beef broth to achieve your preferred consistency.
9. Taste and adjust seasoning with salt and pepper. Don’t be shy—proper seasoning brings everything together.
10. Once the chili has thickened and flavors melded, fold the crispy bacon back into the pot and stir to distribute evenly.
11. Remove from heat and let the chili rest for 5–10 minutes before serving, allowing flavors to settle and the texture to thicken slightly.
SERVING SUGGESTIONS FOR CARNIVORE CHILI
When it’s finally time to dish up, you’ll want to do it justice. This chili shines best when paired thoughtfully, so let it be the star but dress it up with your favorite low-carb flair.
- Serve in a rustic ceramic bowl topped with a generous spoonful of sour cream and a sprinkle of shredded cheddar cheese to add creaminess and tang.
- Pile it into crisp lettuce wraps with thinly sliced green onions and jalapeños for a refreshing, handheld twist that keeps it ultra-low carb.
- Ladle over a bed of cauliflower rice or zucchini noodles to soak up every drop of that meaty broth—you’ll love how the textures play off each other.
- Offer a side of pickled jalapeños or sliced radishes for a zesty contrast that cuts through the richness and keeps each bite exciting.
HOW TO STORE CARNIVORE CHILI
Leftovers are a gift, and this carnivore chili is one of those dishes that actually tastes better the next day. Follow these simple storage tips to maintain peak flavor and texture for whenever hunger strikes again.
- Refrigerate in an airtight container within two hours of cooking. Stored properly, your chili will keep fresh flavors for up to 4 days—perfect for easy lunches or quick dinners.
- Freeze individual portions in freezer-safe containers or heavy-duty zip-top bags. Flatten the bags for faster thawing, and label with the date. Chili freezes beautifully for up to 3 months.
- Thaw overnight in the refrigerator, then reheat gently on the stove over low heat, stirring occasionally and adding a splash of broth if needed to bring back that silky consistency.
- Vacuum-seal for extended storage if you have the equipment. This method locks in moisture and flavor, giving you a ready-to-go meal that tastes just as fresh months later.
CONCLUSION
Bringing together grass-fed ground beef, tender pork, cubes of stew meat, and that irresistible whiff of smoky bacon, this Carnivore Chili is a love letter to meat lovers everywhere. We’ve walked through every step—from selecting the key ingredients to mastering the method of rendering, browning, and slow simmering—so you can achieve a bowl that’s rich, savory, and perfectly spiced. Whether you’re meal-prepping for the week, hosting a cozy gathering, or simply craving a no-beans chili that delivers on flavor, this recipe covers all your bases. And with its keto-friendly, paleo-conscious profile, you can enjoy every hearty spoonful without a second thought about carbs.
Feel free to print this article and tuck it into your recipe binder for whenever you need a go-to comfort classic. You’ll also find a handy FAQ section below to help troubleshoot any questions you might have. If you give this recipe a try, I’d love to hear how it turns out—drop your comments, questions, or feedback. Your kitchen victories (or epic learning moments) are what make sharing recipes so rewarding. Happy cooking, and here’s to many savory, satisfying bowls of Carnivore Chili in your future!
Carnivore Chili
Description
This hearty chili blends grass-fed beef, pork, and crispy bacon in a savory broth spiced with cumin, paprika, and chili powder. Slow-simmered to develop deep flavors, it’s the ultimate low-carb comfort dish for meat lovers.
Ingredients
Instructions
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In a large pot or Dutch oven, heat the beef tallow (or lard) over medium heat.
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Add the chopped bacon and cook until it becomes crispy, about 4-5 minutes.
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Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. Set the bacon aside.
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In the same pot, add the ground beef, ground pork, and beef stew meat. Cook, breaking it apart with a spoon, until browned and fully cooked, about 8-10 minutes.
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Add the finely chopped onion and minced garlic to the meat mixture. Sauté for about 3-4 minutes until the onion is soft and fragrant.
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Stir in the cumin, smoked paprika, chili powder, ground coriander, and cayenne pepper. Mix well to coat the meat and onion mixture evenly with the spices.
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Pour in the beef broth, stirring to combine. Add the tomato paste (if using) and stir again.
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Bring the chili to a simmer, then lower the heat and let it cook for 45 minutes to 1 hour, stirring occasionally. You can add more beef broth if it gets too thick.
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Season with salt and pepper to taste.
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Once the chili is thickened and flavors are well-combined, add the crispy bacon back into the pot and stir to incorporate.
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Let the chili rest for 5-10 minutes before serving.
Note
- This Carnivore Chili is a rich, hearty dish that’s perfect for those following a strict carnivore or low-carb diet. The combination of beef, pork, and bacon creates a deep, savory flavor profile. You can customize the heat level by adjusting the amount of cayenne pepper. Feel free to top it with a dollop of sour cream or shredded cheese if you’re not strictly following a carnivore diet!
