Ingredients
Serves: 4–6
1 pound ground beef (80/20 fat ratio)
½ pound ground pork or sausage
6 slices bacon (diced)
1 cup beef broth
2 tablespoons butter or tallow
2 tablespoons tomato paste (optional, for those who include minimal carbs)
1 teaspoon salt
½ teaspoon smoked paprika (optional, for flavor)
½ teaspoon black pepper
Step-by-Step Instructions
1. Cook the Bacon
Heat a large pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Brown the Meat
Add the ground beef and pork (or sausage) to the pot. Cook, breaking up the meat with a spoon, until browned and fully cooked. Drain excess fat if necessary, leaving about 2 tablespoons in the pot for flavor.
3. Add Seasonings
Stir in the salt, black pepper, and smoked paprika (if using). Cook for 1–2 minutes to let the spices bloom.
4. Incorporate the Broth and Tomato Paste
Pour in the beef broth and stir in the tomato paste, if using. Bring the mixture to a simmer, stirring to combine all ingredients.
5. Simmer the Chili
Reduce the heat to low and let the chili simmer uncovered for 20–30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
6. Add Bacon and Finish with Butter
Stir the crispy bacon back into the pot, reserving a few pieces for garnish if desired. Add the butter or tallow and stir until melted and incorporated for a rich finish.
7. Serve and Enjoy
Ladle the chili into bowls and garnish with additional bacon pieces or a sprinkle of shredded cheese (optional, if allowed).
Serving Suggestions
Enjoy on its own for a simple, Carnivore-friendly meal.
Pair with a side of crispy pork rinds for added crunch.
Top with a dollop of sour cream or additional melted butter for extra indulgence.
Tips for Success
Choose Fatty Cuts: The fat content in ground beef and sausage keeps this chili rich and satisfying.
Customize the Seasoning: Adjust the paprika and pepper to suit your taste, or leave them out for a stricter Carnivore version.
Make It Ahead: Like traditional chili, this recipe tastes even better the next day as the flavors develop.
Nutritional Information (Per Serving)
Calories: ~450
Protein: ~35g
Fat: ~35g
