Carnivore Chili (No Beans)
Ingredients
- 800 grams 20% Ground Beef
- 500 grams Beef Chuck cut into 2cm pieces
- 50 grams Tallow or beef dripping
- 500 ml Beef Bone Broth
- 2 Egg Yolks optional, to thicken
- 2 tsp Salt
- 1 tsp Cayenne Pepper optional, if you eat spice
- Grated cheddar and soured cream to serve, optional
Instructions
- Brown the ground beef hard in a dry heavy pot over high heat, in two batches so it colours instead of steaming. Lift it out and set aside.
- Melt the tallow in the same pot and brown the diced chuck on all sides. Do not rush this, the dark crust stuck to the pot is the flavour.
- Return the mince, pour in the bone broth, add the salt (and cayenne if using), and scrape up every browned bit from the bottom.
- Bring to a bare simmer, cover, and cook low for 1.5 to 2 hours, until the chuck is fork-tender and the fat has emulsified into the sauce.
- For a thicker chili, take the lid off for the last 20 minutes, or whisk the egg yolks into a ladle of the warm (not boiling) liquid and stir it back in.
- Taste, add more salt, and serve with grated cheddar and soured cream if you want them.
Tried this recipe?Let us know how it was!