Carnivore Chili Recipe: A No-Bean, High-Protein Delight
Are you ready to experience a chili that's both incredibly flavorful and perfectly aligned with the carnivore diet? This no-bean chili recipe is packed with protein and will satisfy even the most ardent meat lover. Forget the beans; this recipe focuses on the rich, savory depth that comes from slow-cooked meat and bold spices. It's the perfect hearty meal for a chilly evening, or a fantastic addition to your meal prep routine.
Ingredients You'll Need:
This recipe emphasizes quality ingredients for maximum flavor. Don't be afraid to experiment with different cuts of meat to discover your favorites!
- 2 lbs Ground Beef: Choose a higher fat content for extra richness. 80/20 is ideal.
- 1 lb Ground Pork: Adds another layer of delicious flavor.
- 1 lb Ground Lamb: For a truly decadent chili, lamb is a fantastic addition.
- 1 Large Onion, chopped: Provides sweetness and depth. Yellow onion is a classic choice.
- 2 Bell Peppers, chopped: Adds sweetness and a vibrant color. Choose your favorite color – red, green, or orange.
- 4 cloves Garlic, minced: Essential for that savory punch.
- 2 tbsp Chili Powder: The foundation of the chili flavor profile.
- 1 tbsp Paprika: Smokiness and color.
- 1 tbsp Cumin: Earthy warmth.
- 1 tsp Cayenne Pepper (or more, to taste): For a kick! Adjust to your spice preference.
- 1 tsp Oregano: A touch of Mediterranean flavor.
- 1 tsp Salt: To enhance the flavors.
- ½ tsp Black Pepper: Freshly ground is best.
- 28 oz Canned Crushed Tomatoes: Provides body and acidity.
- Beef Broth (optional): Use this if you want a thinner chili.
- Beef Talow or Ghee (optional): For extra richness and flavor, consider adding a tablespoon or two to the pot during the initial saute.
Instructions for Carnivore Chili Perfection:
- Brown the Meat: In a large pot or Dutch oven, brown the ground beef, pork, and lamb over medium-high heat. Drain off any excess grease.
- Sauté the Vegetables: Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic during the last minute of cooking.
- Bloom the Spices: Stir in the chili powder, paprika, cumin, cayenne pepper, oregano, salt, and pepper. Cook for another minute to release the aromas of the spices.
- Simmer the Chili: Add the crushed tomatoes and stir to combine. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or longer for a deeper, richer flavor. If you prefer a thinner chili, add beef broth as needed during the simmering process.
- Taste and Adjust: Before serving, taste and adjust seasonings as needed. You might want to add more salt, pepper, or cayenne pepper to achieve your desired flavor profile.
Serving Suggestions:
- Serve it hot! This chili is best enjoyed piping hot, perhaps with a dollop of sour cream or a sprinkle of fresh cilantro for those who aren't strictly carnivore.
- Make it a meal prep staple: This chili is perfect for meal prepping. It tastes even better the next day! Store in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
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