Carnivore Chili

The rich, hearty aroma of Carnivore Chili slowly fills the kitchen, instantly making you feel like you’re wrapped in a cozy blanket on a chilly evening. As the ground beef, pork, or bison (or whichever meat you’ve chosen) simmers away, the spices meld together, forming a deep, savory base that will have your taste buds dancing. The secret to a perfect Carnivore Chili lies in the balance between the meat’s natural flavors and the seasoning—it’s all about allowing those robust tastes to shine without overwhelming them with too many extras.

Every spoonful of this chili is a comforting burst of savory goodness. The meaty texture, enriched by the richness of bone broth or a touch of beef stock, provides a satisfying mouthfeel, while the blend of earthy spices like cumin, paprika, and chili powder gives a smoky warmth that lingers on your palate. There’s a subtle heat that builds over time, but it’s never too much, just enough to make each bite feel like a hug from the inside. It’s the kind of meal that gets better the longer it sits—perfect for making ahead and enjoying the next day when all those flavors have had time to meld even more.

And don’t forget about toppings! Even though this is a carnivore recipe at its core, there’s nothing wrong with adding a dollop of sour cream or a sprinkle of cheddar if you’re in the mood. Some even enjoy a few fresh jalapeños for an extra burst of flavor and heat, though they’re by no means necessary. The beauty of this chili is in its simplicity, letting the meat take center stage while still offering room for those little touches that make it feel like your very own creation. It’s comfort food at its finest, and once you taste it, you’ll be hooked.

Key Ingredients in Carnivore Chili

The beauty of Carnivore Chili lies in its simple yet flavorful ingredients that come together to create a rich, comforting dish. Each ingredient plays a vital role in building layers of savory goodness that highlight the natural flavors of the meats while keeping things hearty and satisfying. Let’s take a closer look at what goes into this chili:

• Ground Beef, Pork, or Bison
  The foundation of this chili, the meat, provides the rich, savory base. It offers a hearty, satisfying texture that makes each spoonful feel substantial. Whether you choose beef, pork, or bison, the key is to use high-quality meat that will absorb the spices beautifully.
• Bone Broth or Beef Stock
  This liquid component adds depth and richness to the chili, helping to create that silky, comforting texture. Bone broth brings a slightly different flavor with its natural gelatin, while beef stock enhances the meaty taste without overpowering it.
• Cumin
  Earthy and warm, cumin adds a subtle smokiness to the chili. It’s the kind of spice that deepens the overall flavor profile and adds complexity without stealing the spotlight from the meat.
• Paprika
  A must-have for that lovely, warm color and a hint of smoky sweetness, paprika also complements the richness of the meat with its mild, earthy flavor. It adds just the right touch of warmth without overwhelming the palate.
• Chili Powder
  This is the spice that brings the heat. It infuses the chili with a gentle but persistent warmth, creating a comforting heat that grows with every bite. It balances beautifully with the cumin and paprika, rounding out the flavor profile.
• Garlic Powder
  Garlic powder adds a savory undertone that enhances the overall richness of the chili. It’s subtle but packs a punch, ensuring that each bite has a hint of that garlicky depth.
• Onion Powder
  Like garlic powder, onion powder boosts the savory flavors in the chili. It adds a gentle sweetness and a bit of complexity, making the flavor profile feel more rounded and full-bodied.
• Salt and Pepper
  Simple but essential, salt and pepper elevate the dish, bringing out the best in every ingredient. They are the seasonings that make all the flavors pop, ensuring your chili is balanced and perfectly seasoned.
• Optional Toppings (Sour Cream, Cheddar, Jalapeños)
  While not part of the base recipe, these toppings are a great way to add extra richness or a bit of heat, depending on your mood. A dollop of sour cream offers creaminess, cheddar adds a cheesy sharpness, and fresh jalapeños bring a zesty, spicy kick.

With these ingredients, Carnivore Chili is a celebration of simplicity, allowing the natural flavors to shine while offering just the right balance of heat, savory goodness, and warmth.

How to Make Carnivore Chili

Serving Suggestions for Carnivore Chili

1. Over a Bed of Zucchini Noodles
For a satisfying, low-carb option, serve your Carnivore Chili over a bed of zucchini noodles. The slightly crunchy texture of the zucchini complements the hearty chili perfectly, and the noodles soak up the rich, flavorful broth. It’s a fun twist that keeps things fresh and light!

2. With Crispy Pork Rinds
If you’re craving a bit of crunch, pair your chili with crispy pork rinds. The salty, crunchy rinds make the perfect dipper for scooping up all that meaty goodness. Plus, they add a savory crunch that contrasts beautifully with the soft, warm chili. It’s the ultimate carnivore comfort snack!

3. As a Chili-Stuffed Avocado
Looking for something extra special? Scoop out the flesh of an avocado and fill it with warm Carnivore Chili. The creamy richness of the avocado balances out the savory heat of the chili, creating a creamy, spicy bite with each spoonful. It’s a fun and delicious way to elevate your chili experience!

How to Store Carnivore Chili

If you find yourself with leftovers (or just want to make a big batch for later), storing your Carnivore Chili is easy, and it actually gets better with time! After it’s cooled down, transfer the chili into an airtight container and store it in the fridge for up to 3-4 days. The flavors continue to develop, so the second or third day of eating it might just be the best!

For longer storage, you can freeze your chili. Just portion it into freezer-safe containers or heavy-duty freezer bags. When you’re ready to enjoy it again, thaw it in the fridge overnight, and gently reheat it on the stove, adding a little extra broth if needed to restore that perfect, cozy consistency. It’s a great way to have a comforting meal ready to go at a moment’s notice!

If you’re reheating leftovers, remember that chili tends to thicken over time, so you might need to add a splash of broth or water when reheating to get that just-right texture. It’s a small step that ensures each bowl tastes just as delicious as the first!

Conclusion

And there you have it! Carnivore Chili, in all its meaty, savory glory. From the rich, simmering broth to the comforting warmth of the spices, this dish is everything you need for a cozy, satisfying meal. Whether you’re savoring it on its own, piled on zucchini noodles, or scooping it up with crispy pork rinds, it’s a recipe that’s as versatile as it is delicious. Plus, with leftovers that only get better, you’ll have something to look forward to for days to come.

I truly hope you enjoy making and eating this Carnivore Chili as much as I do. It’s one of those dishes that feels like a warm hug in a bowl, and I’d love to hear how it turns out for you! Have any questions, comments, or feedback? Did you put your own spin on the recipe? Don’t hesitate to share your thoughts with me—I’m always here for a good kitchen chat! Happy cooking!

Print Recipe

Carnivore Chili

Author: Maria Bennet Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 25 mins

Calories: 650

Description

A hearty, meaty masterpiece! Carnivore Chili is packed with tender beef, sizzling bacon, and spicy sausage, all simmered in a rich, savory broth. The deep flavors are balanced with just the right amount of heat, making each bite a crave-worthy experience!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 pounds pork

• ¹⁄₂ pound bacon

• 1 large onion, chopped

• /2 bacon1 medium chopped diced1 teaspoon6

• ) cup

• teaspoon11 paprika

• teaspoonenne14 teaspoon oregano

• 1 tablespoon olive oil

Instructions

1. Heat a large pot or Dutch oven over medium-high heat.
2. Add the olive oil to the pot, swirling it to coat the bottom.
3. Once the oil is hot, add the bacon and cook, stirring occasionally, until it becomes crispy and browned.
4. Remove the bacon from the pot and set it aside on a plate, leaving the rendered fat in the pot.
5. Add the chopped onion to the pot with the bacon fat and sauté it, stirring occasionally, until the onion softens and turns translucent, about 5 minutes.
6. Add the pork to the pot, breaking it apart with a wooden spoon or spatula as it cooks.
7. Continue to cook the pork, stirring occasionally, until it is browned on all sides, about 8 minutes.
8. Crumble the cooked bacon and return it to the pot with the pork and onions.
9. Sprinkle in the paprika, garlic powder, onion powder, cayenne pepper, and oregano.
10. Stir the spices into the meat and onions, making sure everything is evenly coated.
11. Add 1 cup of water to the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon.
12. Bring the mixture to a simmer over medium heat, then reduce the heat to low.
13. Cover the pot and let it simmer for 45 minutes to an hour, stirring occasionally to prevent the mixture from sticking.
14. Taste the chili and adjust the seasoning if necessary, adding more salt or spices to suit your preference.
15. Once the chili has thickened and the flavors have melded together, serve hot.

Note

• Use a mix of lean pork and fatty cuts to enhance the chili's flavor and texture.
• For extra flavor, try adding garlic powder and onion powder along with the paprika.
• If you prefer a spicier chili, adjust the cayenne pepper to taste.
• Using a Dutch oven allows for even heat distribution and helps the chili cook evenly.
• Simmering for a longer period will help the flavors develop further and create a richer taste.

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