Carnivore Chili

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Carnivore Chili

Description:

This hearty and flavorful Carnivore Chili is perfect for those on a low-carb or carnivore diet. It’s packed with savory ground beef and optional pork or sausage, creating a rich, satisfying dish that’s both filling and flavorful. The deep, smoky spices combined with tender meat make this chili a perfect comfort food for any occasion.

Ingredients:

  • 2 lbs ground beef (80/20 or fattier for extra flavor)

  • 1 lb ground pork or ground sausage (optional for variety)

  • 1 medium onion, finely chopped

  • 4 cloves garlic, minced

  • 2 tablespoons chili powder

  • 1 tablespoon smoked paprika

  • 1 teaspoon cumin

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon cayenne pepper (optional for heat)

  • 1/4 cup beef broth or water (adjust for consistency)

  • 1 tablespoon olive oil or butter (for sautéing)

  • Salt to taste

  • Fresh parsley (for garnish, optional)

Instructions:

  1. Prepare the Meat:

    • In a large pot or Dutch oven, heat the olive oil or butter over medium-high heat.

    • Add the ground beef and ground pork (or sausage) to the pot. Cook until browned, breaking up the meat with a spoon or spatula as it cooks. This should take about 5-7 minutes.

  2. Cook the Aromatics:

    • Once the meat is browned, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.

  3. Add the Spices:

    • Sprinkle in the chili powder, smoked paprika, cumin, onion powder, garlic powder, black pepper, and cayenne pepper (if using). Stir the spices into the meat mixture, allowing them to bloom in the oil and release their aroma for about 1 minute.

  4. Simmer the Chili:

    • Add the beef broth or water to the pot, scraping up any brown bits from the bottom of the pan to incorporate all the flavors.

    • Reduce the heat to low and let the chili simmer for 30-45 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together, so feel free to let it cook longer if you prefer a richer taste.

  5. Adjust and Serve:

    • Taste and adjust the seasoning with more salt, pepper, or cayenne pepper if needed. If you prefer a thicker chili, continue to cook uncovered for a bit longer to reduce the liquid.

    • Once done, remove from heat and garnish with fresh parsley if desired.

  6. Serve:

    • Serve your Carnivore Chili hot with your choice of toppings, such as shredded cheese, sour cream, or a sprinkle of fresh herbs.

Notes:

  • If you want to keep the chili strictly carnivore, avoid using any non-meat ingredients like beans, tomatoes, or vegetables.

  • Feel free to adjust the spiciness of the chili by increasing or decreasing the cayenne pepper.

  • For an even richer chili, you can add beef fat or more pork sausage instead of water for extra richness.

Tips:

  • The fat content in the meat helps make this chili especially rich and comforting. If you’re using lean ground beef, consider adding extra fat for a more indulgent dish.

  • To intensify the flavors, you can add a small splash of vinegar or a dash of hot sauce right before serving.

Servings:

This recipe serves 6-8 people.

Nutritional Information (per serving):

  • Calories: 350-400 kcal (depends on fat content of meat)

  • Protein: 30g

  • Carbs: 2g (almost entirely from seasonings)

  • Fat: 25g

  • Fiber: 0g

  • Sodium: 500mg (depends on salt and broth used)

Benefits:

  • High in Protein: This chili is rich in protein, which supports muscle repair and overall health.

  • Low Carb: It’s a great option for those on low-carb, keto, or carnivore diets.

  • Filling: The rich fats and protein content will keep you full for hours, making it a great meal for sustaining energy throughout the day.

Q&A for the Recipe:

Q: Can I add vegetables to this chili?
A: This recipe is designed for a carnivore diet, but you can always add veggies like bell peppers or mushrooms if you prefer a more traditional chili.

Q: Can I make this chili in a slow cooker?
A: Yes, you can brown the meat and sauté the onions and garlic on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours for a more tender and deep-flavored chili.

Q: Can I make this chili ahead of time?
A: Yes! This chili actually tastes even better the next day as the flavors have more time to develop. It can be stored in the refrigerator for up to 4 days or frozen for longer storage.

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