This delicious carnivore chili recipe combines the richness of ground beef with the delicious flavor of smoked Gouda cheese. It’s a hearty dish that will keep you satisfied for hours while staying true to your carnivore diet.

Carnivore Beef & Smoked Gouda Chili

When I first tried making this chili, I was amazed by how flavorful it turned out using just meat and simple seasonings.

The combination of cumin, smoked paprika, and chili powder creates a depth of flavor that you wouldn’t expect from such a simple dish.

The secret weapon in this recipe is the smoked Gouda cheese. Unlike regular cheese, smoked Gouda adds an extra layer of smoky flavor that complements the beef perfectly.

When it melts into the hot chili, it creates a creamy, satisfying texture that makes every bite better than the last. Let’s get started!

👍 Why You’ll Love This Recipe

Perfect Comfort Food: When you’re following a carnivore diet, finding comforting meals can be challenging. This chili fills that gap perfectly – it’s warm, filling, and gives you that cozy feeling that traditional chili does, but without the carbs.

Cheese Heaven: The smoked Gouda in this recipe isn’t just any cheese – it’s a game-changer. When melted into the hot chili, it creates these amazing cheese pulls and adds a smoky flavor that regular cheese just can’t match.

Budget-Friendly: While some carnivore recipes require expensive cuts of meat, this chili uses ground beef, which is typically more affordable.

Perfect For Beginners: If you’re new to carnivore cooking, this recipe is a great place to start. The steps and ingredients are simple, and it’s hard to mess up.

✨ Recipe Ingredients

3 pounds Ground Beef
2 tablespoons Cumin
2 tablespoons Chili Powder
Beef Broth or Water (I recommend adding this beef broth – Amazon)
1 teaspoon Smoked Paprika (I highly recommend using this paprika– Amazon)
1 teaspoon Black Pepper
1 teaspoon Cayenne Pepper
1 tablespoon Salt
1 Egg (optional)
smoked Gouda cheese (grated, or cut slices into thin strips)

Quick tip: Pin this recipe now to have it handy in your saved collection. Perfect for last-minute meal ideas!

👨‍🍳 How To Make

Follow this easy recipe:

Step 1

Place a skillet over medium-high heat. Add and brown the ground beef.

Step 2

Add the cumin, smoked paprika, chili powder, black pepper, cayenne pepper, and salt to the browned beef and mix well.

Step 3

Pour in beef broth or water (how much depends on your desired consistency). Stir the mixture and allow it simmer for a few minutes.

Step 4

(Optional) Crack an egg into the chili.

Step 5

Serve the chili hot, topped with generous amounts of grated smoked Gouda cheese.

💡Tips

1. Getting the Right Consistency

The amount of broth you add makes a huge difference in how your chili turns out. You can always add more later.

Start with about 1.5 cups of bone broth. If you want thick chili, use less broth and cook it longer.

For a soupier consistency, add more broth. Remember that the chili will thicken as it cooks and even more when it cools, so if it looks a bit too liquid while cooking, that’s okay.

2. Cheese Matters

If you’re grating the cheese, do it while it’s cold – it’s much easier. But here’s a trick: if you want those amazing cheese pulls, cut the cold cheese into thin strips instead of grating it.

The strips melt differently than grated cheese and give you those Instagram-worthy stretchy cheese moments.

Also, I recommend adding the cheese in layers – some mixed into the hot chili and some on top.

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FAQ

1. Can I make this in a slow cooker?

Yes, but you’ll need to brown the meat in a pan first. Don’t skip this step – it’s important for flavor.

After browning the meat and adding the spices, transfer everything to the slow cooker. Use less broth than you would on the stovetop because less liquid evaporates in a slow cooker.

2. Can I use water instead of beef broth?

While you can use water, beef broth adds much more flavor. If you must use water, consider adding an extra pinch of salt and maybe a bit more spices to make up for the missing flavor.

Another option is to dissolve a beef bouillon cube in hot water. The broth adds depth to the chili that water alone can’t provide.