This easy recipe is perfect for anyone on the carnivore diet looking for a satisfying meal that doesn’t take hours to make.
In less than 30 minutes, you can have a delicious chili that’s filling, flavorful, and completely fits your diet plan.
The combination of beef and bacon creates such a rich taste that you won’t miss any of the usual chili ingredients.
The secret to making this chili really special is getting the bacon nice and crispy first, then using some of that delicious bacon fat to cook the beef. This adds an extra layer of flavor that you just can’t get any other way.
And with the carefully chosen mix of spices, every spoonful is packed with taste. I’ve made this recipe dozens of times, and it never fails to impress everyone.
It’s become my go-to meal when I need something quick but don’t want to compromise on taste. Even better, it only uses one pan, so cleanup is quick and easy.
👍 Why You’ll Love This Recipe
Perfect Comfort Food: This chili brings back those cozy feelings of traditional chili without breaking your carnivore diet rules.
When you’re missing your old comfort foods, this recipe hits all the right spots – it’s warm, filling, and gives you that satisfied feeling that only a good bowl of chili can provide.
One Pan: Nobody likes doing dishes, and with this recipe, you won’t have to! Everything cooks in one pan, which means less cleanup time and more eating time.
Filling and Satisfying: The combination of beef and bacon makes this chili incredibly filling. You won’t be hungry an hour later like with some meals. One bowl really satisfies and keeps you full for hours.
Perfect for Winter: When it’s cold outside, this chili really hits the spot. It’s hot, hearty, and warming – exactly what you need on a chilly day. The combination of spices and rich meats makes it the perfect winter comfort food that stays completely carnivore friendly.
✨ Recipe Ingredients
- Beef Broth or Water (I recommend adding this beef broth – Amazon)
- 2 pounds Ground Beef
- 1 pound Bacon (diced)
- 2 tablespoons Cumin
- 2 tablespoons Chili Powder
- 1 tablespoon Smoked Paprika
- 1 teaspoon Black Pepper
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Salt
- 1 Egg (optional)
- Grated cheese (optional)
Free Cookbook
👨🍳 How To Make
Follow this easy recipe:
Step 1
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon bits with a slotted spoon and set them aside, leaving a small amount of bacon fat in the pan (about 1-2 tablespoons).
Step 2
Add the ground beef to the pan. Cook over medium heat until the meat is browned evenly. If there’s excess fat, drain it to reduce splattering later.
Step 3
Stir in the cumin, chili powder, smoked paprika, black pepper, cayenne pepper, and salt. Mix thoroughly.
Step 4
Reduce the heat to low and let the pan cool slightly for a minute. Gradually add the beef broth or water while stirring continuously.
Step 5
Return the cooked bacon to the pan. Stir to combine all the ingredients.
Step 6
(Optional) Crack an egg into the chili. You can also do it once the chili is done cooking.
Step 7
Let the chili simmer on low heat for 5-10 minutes, allowing the flavors to meld together. Serve hot, topped with grated cheese (optional).
💡Tips
1. Don’t Overcrowd Your Pan
This is super important when browning the ground beef. If your pan is too full, the meat will steam instead of brown, and you’ll miss out on all that delicious flavor.
If you’re making a large batch, brown the meat in batches – it might take a few extra minutes, but it’s worth it.
You should hear a nice sizzle when the meat hits the pan. If you don’t hear that sizzle, your pan isn’t hot enough.
2. Perfect That Simmer
Keep the heat low – you should see small bubbles coming up, not a rolling boil. If your heat is too high, the meat will become tough and the liquid will evaporate too quickly.
Give it at least the full 10 minutes of simmering time. This is when all the flavors come together.
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FAQ
Can I use a different type of ground meat?
Yes, you can definitely switch up the ground beef! Ground lamb works really well and gives a nice rich flavor. Ground pork is another good option – it makes the chili a bit richer because of the higher fat content.
You could even use ground bison, which tastes similar to beef but is a bit leaner. If you use leaner meat like bison or very lean ground beef (93/7), you might want to leave a bit more bacon fat in the pan to keep everything juicy.
Can I add the cheese directly into the chili while cooking?
It’s better to add the cheese as a topping rather than cooking it into the chili. If you mix cheese into the hot chili while cooking, it can become stringy or clumpy.
Instead, grate the cheese and add it on top of your bowl of hot chili – the heat will melt it perfectly. If you want it extra melty, you can cover your bowl for a minute after adding the cheese.
Carnivore Beef & Bacon Chili
Print RecipeIngredients
- Beef Broth or Water (I recommend adding this beef broth – Amazon)
- 2 pounds Ground Beef
- 1 pound Bacon diced
- 2 tablespoons Cumin
- 2 tablespoons Chili Powder
- 1 tablespoon Smoked Paprika
- 1 teaspoon Black Pepper
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Salt
- 1 Egg optional
- Grated cheese optional
Instructions
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon bits with a slotted spoon and set them aside, leaving a small amount of bacon fat in the pan (about 1-2 tablespoons).
- Add the ground beef to the pan. Cook over medium heat until the meat is browned evenly. If there’s excess fat, drain it to reduce splattering later.
- Stir in the cumin, chili powder, smoked paprika, black pepper, cayenne pepper, and salt. Mix thoroughly.
- Reduce the heat to low and let the pan cool slightly for a minute. Gradually add the beef broth or water while stirring continuously.
- Return the cooked bacon to the pan. Stir to combine all the ingredients.
- (Optional) Crack an egg into the chili. You can also do it once the chili is done cooking.
- Let the chili simmer on low heat for 5-10 minutes, allowing the flavors to meld together. Serve hot, topped with grated cheese (optional).
how much broth should i add to this chili?
I made this the other day, I left a lot of the fat in it and added the broth and some diced tomatoes and it was the best bacon chili I’ve ever made. I could never get it right before, now it’s perfect!