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No Bean Carnivore Chili

No Bean Carnivore Chili

The ultimate comfort food for those embracing a low-carb or carnivore lifestyle. This hearty, flavor-packed dish ditches tradition to deliver a rich, satisfying meal that’s surprisingly simple to prepare, making it a perfect weeknight dinner or a go-to for meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Simmer Time 30 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons ghee or tallow divided
  • 1.5 pounds ground beef 80/20 recommended for flavor
  • 1 pound ground pork
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper adjust to your spice preference
  • 1/4 teaspoon dried oregano
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 (28 ounce) can crushed tomatoes ensure no added sugar
  • 1 (15 ounce) can tomato sauce ensure no added sugar
  • 1/2 cup beef broth or bone broth optional, for thinning

Equipment

  • Large Dutch oven or heavy-bottomed pot

Method
 

  1. Heat 1 tablespoon of ghee or tallow in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook, stirring occasionally, until browned on all sides. Drain off any excess grease, leaving about 1 tablespoon in the pot for sautéing the aromatics.
    2 tablespoons ghee or tallow, 1.5 pounds ground beef, 1 pound ground pork
  2. Add the finely chopped onion to the pot with the browned meat and the remaining 1 tablespoon of ghee or tallow. Cook, stirring frequently, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons ghee or tallow, 1 large onion, 4 cloves garlic
  3. Stir in the chili powder, smoked paprika, cumin, cayenne pepper, and dried oregano. Cook for 1-2 minutes, stirring constantly, allowing the spices to bloom and release their aromas. This step significantly enhances the depth of flavor in your No Bean Carnivore Chili.
    1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon cayenne pepper, 1/4 teaspoon dried oregano
  4. Pour in the crushed tomatoes and tomato sauce. Stir well to combine all the ingredients, scraping up any browned bits from the bottom of the pot. Season generously with salt and black pepper.
    1 teaspoon salt, 1/2 teaspoon black pepper, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce
  5. Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, stirring occasionally. This allows the flavors to meld and deepen. If the chili becomes too thick for your liking, stir in the beef broth or bone broth, 1/4 cup at a time, until it reaches your desired consistency.
    1/2 cup beef broth or bone broth
  6. After simmering, taste the chili and adjust the salt and pepper as needed. If you prefer a spicier chili, you can add a pinch more cayenne pepper or a dash of your favorite hot sauce.
    1/2 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
  7. Ladle the hot No Bean Carnivore Chili into bowls. Garnish with your favorite optional toppings for an extra layer of flavor and texture.

Notes

Optional Toppings: Shredded cheddar cheese, sour cream, chopped chives, sliced avocado, a dollop of bone marrow, or a side of pork rinds.