that’s thick, rich, carnivore chili done right 🥩🔥
No beans. No tomatoes. Just meat-on-meat comfort.
🥩 Carnivore Chili (No Plants, No Sugar)
🧾 Ingredients
-
2 lb (900 g) beef chuck, cut into chunks
(or 1½ lb ground beef + ½ lb chuck) -
3 tbsp beef tallow or butter
-
1½ cups bone broth (beef)
-
2 tbsp beef gelatin (or collagen — thickens like chili)
-
1 tsp salt (adjust to taste)
-
½ tsp black pepper (optional)
-
Optional (still carnivore-friendly for many):
-
½ tsp paprika or chili powder
-
1 tsp Worcestershire (anchovy-based)
-
🍲 Instructions
1️⃣ Brown the Meat
-
Heat tallow in a heavy pot or Dutch oven.
-
Brown beef chunks well on all sides (deep color = flavor).
-
If using ground beef, brown and crumble first.
2️⃣ Build the Chili Base
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Add bone broth.
-
Sprinkle in gelatin.
-
Add salt and optional spices.
-
Stir well.
3️⃣ Simmer Low & Slow
-
Cover and simmer on low heat 1½–2 hours
(or until beef is fork-tender). -
Stir occasionally.
4️⃣ Thicken & Finish
-
Uncover last 20 minutes to thicken.
-
Taste and adjust salt.
-
Add extra butter or tallow if you want it richer 😏
🔥 Texture & Flavor
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Thick like classic chili
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Deep beefy flavor
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No sweetness, no acidity
-
Ultra-satiating
🧠 Pro Tips
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Gelatin is the secret weapon for chili thickness
-
Chuck > ground beef for stew-like texture
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Let it rest 10 minutes before serving — it thickens more
🥩 Variations
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Spicy carnivore: add crushed dried chili (if tolerated)
-
Creamy chili: stir in 2 tbsp heavy cream at the end
-
Liver boost: add 1–2 oz minced liver for nutrients (you won’t taste it)
Perfect with:
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Carnivore bread
-
Fried eggs on top
-
Straight from the bowl 😌
Want a slow cooker, pressure cooker, or ground-beef-only 30-minute version next?