carnivore chili recipe
The Best carnivore chili recipe
Simple Carnivore Chili
A hearty, meat-focused chili that relies on bold flavors and slow cooking to deliver tender beef and rich broth. Perfect for a cozy meal with minimal ingredients.
🥘Ingredients
- 2 lbs ground beef (80/20 fat ratio)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 1 cup beef broth
- Shredded cheddar cheese
- Fresh cilantro
- Diced avocado
- Sour cream
👨🍳Directions
-
1
In a skillet over medium-high heat, brown the ground beef until fully cooked and crumbly. Drain excess fat if needed. -
2
Add diced onion and minced garlic to the skillet. Cook until softened, about 5 minutes. -
3
Transfer the beef mixture to a large pot. Stir in crushed tomatoes, tomato sauce, chili powder, cumin, smoked paprika, bay leaf, and beef broth. Bring to a boil. -
4
Reduce heat to low, cover, and simmer for 30 minutes. Stir occasionally to prevent sticking. -
5
Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Carnivore Chili Works
❓ Frequently Asked Questions About Carnivore Chili
1. What are the best cuts of meat to use for this carnivore chili?
This recipe works well with tougher cuts like chuck roast, brisket, or beef short ribs. These cuts develop rich, meaty flavors when slow-cooked and break down into tender chunks. If you prefer leaner meats, ground beef (80/20 fat ratio) or pork shoulder also work great.
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2. Can I substitute any spices or seasonings for the ones listed?
Yes, you can adjust the spices to taste, but keep the core balance of salt, pepper, and a touch of sweetness (like smoked paprika or brown sugar). If you swap spices, ensure your new blend still enhances the meat’s natural savory notes. For example, a pinch of cayenne or garlic powder can add warmth without altering the recipe’s simplicity.
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3. How do I ensure the chili stays creamy without adding dairy or thickeners?
The chili’s natural fat from the meat and rendered fat from browning the onions and garlic create a silky texture. If you prefer a thicker consistency, simmer longer (about 10–15 minutes) or add a splash of beef broth at the end. Avoid cornstarch or flour—stick to the meat’s natural juices and fat for the best results.
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4. Can I make this chili ahead of time?
Absolutely. This chili tastes even better the next day as flavors meld. Store it in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stove, stirring occasionally, until fully hot through. Adding a splash of water or broth during reheating helps prevent drying out.
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5. What side dishes pair well with carnivore chili?
Since this chili is hearty and meat-forward, you can keep it simple with classic sides like crispy bacon, a fresh green salad with a simple vinaigrette, or a dollop of sour cream (if you’re adding dairy). For extra crunch, serve with a handful of pickles or a slice of crusty bread. The key is balancing texture and flavor without overcomplicating it.
