Carnivore's Delight: Bean-Free Chili Bursting With Meaty Goodness
A hearty, bean-free chili that celebrates the animal side of homesteading with rich flavors and simple ingredients. Perfect for winter meals when the garden rests.
Equipment
- Large heavy-bottomed Dutch oven or deep cast iron pot (at least 5 quarts)
- Wooden spoon
- Sharp knife
- Cutting board
Ingredients
- 1½ pounds grass-fed ground beef from your own pasture-raised cattle or a trusted local farmer
- 1 pound ribeye or chuck steak cut into bite-sized chunks
- 8 ounces thick-cut bacon
- 2 tablespoons bone marrow fat or tallow
- 2½ cups beef bone broth
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper optional
- 1 teaspoon smoked paprika optional
- 1 teaspoon garlic powder optional
- ½ teaspoon cayenne pepper optional, for heat
- Optional Toppings
- 4 ounces aged cheddar cheese shredded
- 3 tablespoons full-fat sour cream
- Extra crispy bacon bits
- 2 pasture-raised egg yolks to stir in for extra richness
Instructions
- Cut bacon into ½-inch pieces and cook in a large, heavy-bottomed Dutch oven over medium heat until crispy (about 8-10 minutes).
- Remove bacon with a slotted spoon and set aside, reserving about 1 tablespoon of bacon fat in the pot.
- Increase heat to medium-high and add bone marrow fat or tallow to the pot.
- Season the cubed steak with a pinch of salt and brown on all sides (about 2-3 minutes total) - don't cook through completely.
- Remove steak pieces and set aside.
- Add ground beef to the pot and break apart with a wooden spoon.
- If using spices, add them now to bloom their flavors in the fat.
- Cook until beef is browned but not overcooked (about 5-7 minutes).
- Return the seared steak pieces to the pot with the ground beef.
- Add three-quarters of the cooked bacon (reserve the rest for topping).
- Pour in the beef bone broth and bring mixture to a gentle boil.
- Reduce heat to low, cover partially, and simmer for 45 minutes, stirring occasionally.
- If the chili becomes too thick, add a splash more broth.
- After simmering, taste and adjust seasonings if needed.
- For a thicker consistency, continue to simmer uncovered for an additional 5-10 minutes.
- Serve hot, garnished with reserved crispy bacon pieces and optional toppings.
Notes
- For strict carnivore diets, omit all spices except salt.
- This chili can be made in a slow cooker: brown meats as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Stores in the refrigerator for up to 5 days or can be frozen for up to 3 months.
- The flavor improves after a day in the refrigerator as the flavors meld together.
- If using home-raised meats, this is an excellent way to use various cuts and maximize your freezer inventory.
- Bone broth should be gelatinous when cold for the best results and nutrition.
- This chili can be made in a slow cooker: brown meats as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Stores in the refrigerator for up to 5 days or can be frozen for up to 3 months.
- The flavor improves after a day in the refrigerator as the flavors meld together.
- If using home-raised meats, this is an excellent way to use various cuts and maximize your freezer inventory.
- Bone broth should be gelatinous when cold for the best results and nutrition.
Servings: 6