Carnivore Chili Recipe

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Recipe Intensity: Easy – Perfect for beginner and experienced cooks alike.

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Ingredients

• 1 lb (450g) Ground Beef (80/20 blend for best flavor)

• 1 lb (450g) Ground Pork

• ½ lb (225g) Beef Bacon, diced (pork bacon can be substituted)

• 1 Yellow Onion, finely diced (optional, omit for strict carnivore)

• 3 cloves Garlic, minced (optional, omit for strict carnivore)

• 4 cups Beef Bone Broth

• 2 tbsp Beef Tallow or Butter

• 1 tsp Salt (plus more to taste)

• ½ tsp Black Pepper (optional, omit for strict carnivore)

Optional Carnivore-Friendly “Spice” Blend:

• 1 tbsp Smoked Paprika (optional, for color and smokiness)

• 1 tsp Garlic Powder (optional)

• 1 tsp Onion Powder (optional)

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Equipment

• Large Dutch Oven or Heavy-Bottomed Pot

• Wooden Spoon or Spatula

• Measuring Cups and Spoons

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Instructions

Step 1: Render the Beef Bacon

Place your Dutch oven or large pot over medium heat. Add the diced beef bacon and cook, stirring occasionally, for 5-7 minutes until it is crispy and has rendered its fat. Using a slotted spoon, remove the crispy bacon bits and set them aside on a paper towel. Leave the rendered fat in the pot.

Step 2: Sauté the Aromatics (If Using)

If you are using the optional onion and fresh garlic, add them to the hot bacon fat now. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. The garlic should be added in the last 30 seconds to prevent burning.

Step 3: Brown the Ground Meats

Increase the heat to medium-high. Add the ground beef and ground pork to the pot, breaking it apart with your wooden spoon. Sprinkle with the salt, pepper (if using), and any optional powdered spices. Cook for 8-10 minutes, continuing to break up the meat, until it is thoroughly browned and no pink remains.

Step 4: Simmer to Perfection

Pour in the beef bone broth and add the 2 tablespoons of beef tallow or butter. Stir everything together, scraping the bottom of the pot to lift any flavorful browned bits (this is called fond). Bring the chili to a lively simmer.

Once simmering, reduce the heat to low, cover the pot with a lid slightly ajar, and let it cook gently for at least 1 hour. For the best results, let it go for 1.5 to 2 hours. This slow cooking process is non-negotiable—it tenderizes the meat, allows the flavors to meld beautifully, and creates a richer, more cohesive broth.

Step 5: Final Adjustments

After the long simmer, stir the reserved crispy beef bacon back into the chili. Taste and adjust the seasoning with more salt if needed. The chili should be deeply savory, with a rich, meaty broth.

Step 6: Serve and Enjoy

Ladle the hot carnivore chili into bowls. It is perfectly hearty and complete on its own, but feel free to add your favorite carnivore-friendly toppings.

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Serving Suggestions

• Classic Carnivore: Serve as-is in a deep bowl.

• With a Creamy Topping: A dollop of sour cream or a sprinkle of sharp cheddar cheese (if you tolerate dairy).

• With an Egg: Top with a fried or poached egg for an extra protein boost, perfect for any meal.

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Storage & Reheating

• Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

• Freezing: This chili freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. You can also microwave it in a microwave-safe bowl, stirring every 60 seconds.

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Chef’s Notes & Tips

• Meat Variations: Feel free to experiment with different ground meats. Ground lamb, bison, or even ground turkey can be used for a different flavor profile.

• Broth is Key: The quality of your bone broth directly impacts the flavor of the chili. Use a high-quality, store-bought brand or your own homemade version for the best results.

• Texture Preference: If you prefer a thicker chili, remove the lid for the last 20-30 minutes of cooking to allow some liquid to evaporate.

• Strict Carnivore: For a 100% strict carnivore version, simply omit the onion, garlic, black pepper, and optional spice blend. The flavor from the rendered bacon and the slow-cooked meat is more than sufficient.

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Nutrition Information

Disclaimer: The following nutrition information is an estimate provided by an online calculator. It does not include optional ingredients and should be considered an approximation. Variations will occur based on the specific ingredients you use.

This Carnivore Chili is not just a meal; it’s a nutrient-dense, deeply satisfying experience that fuels your body and comforts your soul. It’s proof that sometimes, the most powerful flavors come from the simplest, most fundamental ingredients.