No-Bean Carnivore Chili Recipe

If you love the deep, slow-simmered comfort of classic chili but prefer a meat-forward, bean-free experience, you’re in the right place. As a professional chef who’s cooked in busy kitchens and taught home cooks how to coax maximum flavor from minimal ingredients, I’m excited to share this No-Bean Carnivore Chili Recipe — a robust, savory chili built around layered meats, bold aromatics, and patient technique. Below you’ll find everything: detailed ingredients, step-by-step methods for stove, slow cooker, and pressure cooker, chef tips, tasty variations, serving suggestions, storage and reheating instructions, and troubleshooting advice. This is a long-form guide meant to make your chili absolutely foolproof.

Why a No-Bean Carnivore Chili?

Let’s get one thing straight: the absence of beans doesn’t mean the absence of depth. Removing beans opens the door to maximize meaty texture, richer mouthfeel, and a concentrated savory profile. The No-Bean Carnivore Chili Recipe is perfect for people following low-carb or carnivore-style diets, for those who prefer a chunkier, meatier bowl, and for anyone who wants to highlight different cuts of meat and an umami-forward spice profile.

What Makes This Recipe Special (Chef’s Notes)

• Layered Meats: Instead of relying on beans to provide body, this chili uses a combination of ground meat and diced meat (and optional bacon or pork belly) to create texture and richness.
• Technique-Driven: Browning, deglazing, and slow simmering are emphasized — those steps develop flavor via the Maillard reaction and concentrated reduction.
• Flexibility: Use a single-method (stovetop) or modern conveniences (slow cooker / pressure cooker) without losing quality.
• Balanced Heat & Smoke: A thoughtful spice blend gives warmth and smokiness without overwhelming the meat.

Yield, Time, and Equipment

• Yield: About 8 servings (roughly 10–12 cups)
• Active prep time: 30–45 minutes
• Cook time:
  • Stovetop: 2–3 hours simmering (best for depth)
  • Slow cooker: 6–8 hours low / 3–4 hours high
  • Pressure cooker / Instant Pot: 35–45 minutes total (including build/vent)
• Equipment: Heavy-bottomed Dutch oven or large pot, cutting board, good knife, wooden spoon, measuring spoons, optional slow cooker or pressure cooker.

Ingredients (detailed)

Use high-quality meat — the better the meat, the better the chili.

• 2 lbs (900 g) ground beef (80/20 for flavor; 85/15 is fine)
• 1 lb (450 g) beef chuck, trimmed and cut into ½-inch cubes (or use short rib trimmed)
• 6 oz (170 g) thick-cut bacon, diced (or 6 oz pork belly for richer fat)
• 1 large yellow onion, finely diced (about 1 ¼ cups)
• 3 large garlic cloves, minced
• 1 small red bell pepper, diced (optional; for a touch of sweetness)
• 2 tbsp tomato paste
• 1 cup beef stock (low-sodium preferred)
• 14 oz (400 g) crushed tomatoes (optional — you can reduce or omit for stricter carnivore)
• 2 tbsp chili powder (blend of ancho/paprika is great)
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chipotle powder (or more to taste)
• 1 tsp dried oregano (Mexican oregano if available)
• 1–2 tsp kosher salt (adjust to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp apple cider vinegar (or red wine vinegar)
• 2 tbsp Worcestershire sauce (adds umami — optional if strictly carnivore)
• 2 tbsp neutral oil (if needed; bacon fat often suffices)
• Optional finishing: 1–2 tbsp butter for richness

Garnish & Serving (optional but encouraged):

• Sliced scallions, chopped cilantro, shredded cheddar, sour cream, pickled jalapeños, lime wedges
• For carnivore purists: serve with fried eggs, pork rinds, or just a pat of butter

Step-by-Step Cooking (Stovetop Method — my preferred route)

1. Mise en place

Prep everything: dice meats, chop onion, mince garlic, measure spices. Get your equipment ready. Once the browning starts, things move quickly.

2. Render the bacon (or pork belly)

Place a heavy Dutch oven over medium heat. Add diced bacon and render until golden and crisp, about 8–10 minutes. Reserve rendered fat in the pot and remove most crisped bacon into a bowl to add back later — it makes great garnish and texture.

If using pork belly, render similarly but expect a bit more fat and longer render time.

3. Brown the diced beef

Turn heat to medium-high. Pat the chuck cubes dry with paper towels (moisture prevents browning). Season lightly with salt. Add cubes in a single layer to the hot bacon fat and sear on all sides until deeply browned (don’t crowd the pan — do this in batches). Remove and set aside.

4. Brown the ground beef

If your pot is dry, add a tablespoon of oil. Add the ground beef, salt lightly, and break it up. Brown until caramelized, about 6–8 minutes. You want bits sticking to the bottom of the pot — those fond bits are flavor gold.

5. Deglaze & build flavor

Lower the heat to medium. Add onion and bell pepper; sauté until softened, about 4–5 minutes. Add garlic, cook 30 seconds until fragrant. Stir in tomato paste and toast it for 1–2 minutes (this develops depth). Pour in ½ cup beef stock to deglaze, scraping up browned bits. Add Worcestershire and vinegar.

6. Return cubed beef + add liquids and spices

Return seared cubes and any collected juices to the pot. Add remaining beef stock and crushed tomatoes (if using). Stir in chili powder, cumin, smoked paprika, chipotle powder, oregano, salt, and pepper. Bring to a gentle simmer.

7. Simmer low and slow

Reduce heat to low, partially cover, and simmer 1.5–2 hours. Stir occasionally and skim excess fat if desired (some fat is good — it carries flavor). The long simmer lets collagen in the cubed beef break down and melds flavors.

8. Final seasoning and finish

About 15 minutes before serving, stir in the reserved crispy bacon, taste and adjust salt/acid/heat. Add butter if you want a glossy, richer finish. If the chili is too thin, raise heat and reduce uncovered until desired thickness. If too thick, add a splash more stock.

9. Serve

Spoon into bowls and add desired garnishes. For a truly carnivore experience, top with a soft-cooked egg or a drizzle of bone marrow oil or beef suet.

Quick Methods: Slow Cooker & Pressure Cooker

Slow Cooker (set-and-forget)

• Sear bacon, ground beef, and cubed beef briefly in a skillet to develop color (you can skip searing, but flavor reduces).
• Transfer everything to the slow cooker. Add aromatics and spices, crushed tomatoes, and stock.
• Cook on low for 6–8 hours or high for 3–4 hours. Finish by adjusting seasoning and thickening if needed (remove lid and cook on high for 15–30 minutes to reduce).

Pressure Cooker / Instant Pot

• Using the sauté function, render bacon and brown meats (ground and cubes).
• Add onions, garlic, tomato paste, and spices; deglaze with stock thoroughly.
• Seal and cook on High Pressure for 25 minutes (for cubed chuck) then natural release for 10–15 minutes.
• If the ground meat is used with smaller cubed cuts, 20–25 minutes usually suffices.
• After release, stir in reserved bacon, adjust seasoning, and reduce on sauté if needed to thicken.

Tips for Maximum Flavor

1. Don’t skip browning: Maillard crusts = flavor. Sear in batches to avoid steaming.
2. Toast your spices: Briefly toasting chili powder and cumin with tomato paste brightens them.
3. Use a mix of cuts: Ground meat provides crumble; cubed chuck or short rib contributes mouthfeel and collagen.
4. Control fat: Fat carries flavor — don’t over-skim — but you can refrigerate and remove congealed fat from leftovers for a leaner pot.
5. Layer seasoning: Season at multiple stages (meat, then veggies, then simmer) for balanced depth.
6. Acid finishes: A small splash of vinegar or lime at the end makes flavors pop.
7. Smokiness: Add a smoked salt or increase smoked paprika for a campfire vibe.
8. Heat tolerance: Adjust chipotle powder and add fresh chiles for heat; serve with dairy to cool.

Variations & Adaptations

Strict Carnivore Version

• Omit tomato products and bell pepper. Replace tomato paste with 1–2 tbsp rendered fat and increase beef stock for braising.
• Use extra Worcestershire (if acceptable) or a splash of fish sauce for umami.
• Add organ meats like diced beef heart or liver (lightly seared and folded in at the end) for nutrient density.

Spicy & Smoky

• Add 1–2 chopped chipotle in adobo and a tsp of adobo sauce.
• Use smoked sea salt and smoked paprika.
• Finish with a few drops of liquid smoke if you must (use sparingly).

Pork-Forward Chili

• Substitute pork shoulder for cubed beef; pair with ground pork and increase bacon.
• Add a touch of maple or honey (if not strictly carnivore) to contrast heat.

Short Rib Luxury Chili

• Substitute cubed chuck with short rib, sear, and slow braise — the collagen will create a silky mouthfeel.

Keto / Low-Carb Friendly

• Omit tomatoes if desired, or use a smaller amount. Serve with cauliflower rice or grated cheddar.

Serving Suggestions (make it memorable)

• Classic bowl: Chili + cheddar + sour cream + scallions + cilantro
• Carnivore platter: Chili topped with crispy pork belly, soft-cooked egg, and a side of pork rinds
• Chili fries: Spoon over roasted sweet potato cubes or parsnip fries (not carnivore strictly)
• Stuffed baked potato: Top with a generous scoop of chili and shredded cheese
• Sloppy nacho board: Use low-carb chips or pork rinds; offer jalapeños, pickled onions, and avocado

Pair with a smoky porter, amber ale, or a bold red wine (Zinfandel or Malbec) if you’re not keeping it strictly carnivore.

Nutrition, Health Notes & Macros (approximate guidance)

Exact macros vary by meat cuts and added ingredients, but this recipe is high-protein and high-fat, low-carb (especially without tomatoes and peppers). If you need precise nutrition numbers, plug your exact ingredients into a nutrition calculator. This chili is nutrient-dense, especially if you include organ meats — think iron, B12, and collagen.

Storage, Reheating & Freezing

• Refrigerate: Store in an airtight container for up to 4 days. Let cool to room temp no longer than 2 hours before refrigerating.
• Reheat: Warm on the stovetop over medium-low heat; add a splash of stock if needed. Microwave in 60–90 second bursts, stirring between.
• Freeze: Cool completely, portion into freezer-safe containers; freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
• Make-ahead: Chili often tastes better the next day after flavors meld. Cook a day ahead for best results.

Troubleshooting

• Too salty: Add unsalted stock, a peeled potato simmered until cooked then removed (it absorbs salt), or a splash of vinegar to balance.
• Too thin: Reduce uncovered on medium-high heat until desired consistency; or whisk 1 tbsp xanthan gum into a small amount of cold stock and stir in for a low-carb thickener.
• Too fatty: Chill briefly in the fridge and remove congealed fat, or ladle off excess with a spoon.
• Meat is tough: Simmer longer at low heat — tough connective tissue needs time to break down. Instant Pot: cook an extra 10–15 minutes on high pressure.

Frequently Asked Questions (FAQ)

Q: Can I make this without any tomato products?
Yes. For a stricter carnivore profile, omit crushed tomatoes and tomato paste. Increase stock and rely on vinegar, Worcestershire (if allowed), and spices to lift flavor. Consider adding more rendered fat or a tablespoon of miso (not carnivore) for umami if you’re flexible.

Q: Is this recipe very spicy?
Not necessarily. Use the chipotle powder cautiously and adjust chili powder to taste. Add heat with fresh chiles or hot sauce at the table.

Q: Can I use ground pork instead of beef?
Absolutely. Ground pork gives a slightly sweeter, rounder flavor. Combine with beef or use pork shoulder for cubed meat for excellent results.

Q: How can I make this more budget-friendly?
Use cheaper cuts like chuck and trim less; add more ground beef and less cubed premium cut. Slow-cooking tougher cuts yields great flavor and texture for less money.

Final Chef Tips & Flavor Boosters

• Add a small piece of dark chocolate (70% cocoa) or 1 tsp cocoa powder in the last 10 minutes for depth (common trick in mole-influenced chili).
• Finish with a drizzle of good-quality extra virgin olive oil or beef tallow for sheen.
• If you like a bright contrast, a squeeze of lime or splash of apple cider vinegar at the end lifts the whole bowl.
• For extra body, fold in a small amount of finely chopped, cooked mushrooms (not carnivore) — they contribute meaty umami.

Full Recipe Card — No-Bean Carnivore Chili Recipe

Ingredients

• 2 lb ground beef (80/20)
• 1 lb beef chuck, cubed ½”
• 6 oz thick-cut bacon, diced
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 small red bell pepper, diced (optional)
• 2 tbsp tomato paste (optional)
• 1 cup beef stock
• 14 oz crushed tomatoes (optional)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chipotle powder
• 1 tsp dried oregano
• 1–2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce (optional)
• 2 tbsp neutral oil (if needed)
• Optional finishing: 1–2 tbsp butter

Method (Stovetop Summary)

1. Render bacon in a Dutch oven; remove crisp pieces.
2. Sear cubed beef in batches; set aside.
3. Brown ground beef; remove excess fat if needed.
4. Sauté onion & pepper; add garlic; stir in tomato paste and toast.
5. Deglaze with beef stock, scraping fond. Return meats, add tomatoes (if using), spices, Worcestershire, vinegar.
6. Simmer low 1.5–2 hours until tender. Stir in reserved bacon and finish with butter. Adjust seasoning and serve.

Closing Thoughts

The No-Bean Carnivore Chili Recipe is about honoring meat’s flavors and textures while using classic chili technique. Browning, patient simmering, and thoughtful seasoning are your best friends. Whether you’re cooking for a family gathering, meal prepping for the week, or craving a weekend comfort bowl, this chili delivers bold, savory satisfaction.

No-Bean Carnivore Chili Recipe

A hearty, meat-forward No-Bean Carnivore Chili Recipe — slow-simmered, richly seasoned, and packed with layered beef and bacon for a low-carb, protein-rich comfort meal. Perfect for carnivore and keto diets or anyone craving a deeply savory, bean-free chili.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Slow cooker 6 hours hrs

Course Main Course

Cuisine American, Mexican

Servings 8

Calories 600 kcal

Ingredients

  

• 2 lb 900 g ground beef (80/20)
• 1 lb 450 g beef chuck, trimmed and cut into ½-inch cubes
• 6 oz 170 g thick-cut bacon, diced (or pork belly)
• 1 large yellow onion finely diced
• 3 garlic cloves minced
• 1 small red bell pepper diced (optional)
• 2 tablespoons tomato paste optional for color/depth
• 1 cup 240 ml beef stock (low-sodium preferred)
• 14 oz 400 g crushed tomatoes (optional — omit for strict carnivore)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chipotle powder adjust to taste
• 1 teaspoon dried oregano Mexican oregano preferred
• 1 –2 teaspoons kosher salt adjust to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons apple cider vinegar or red wine vinegar
• 2 tablespoons Worcestershire sauce optional for umami
• 2 tablespoons neutral oil only if needed
• Optional finishing: 1–2 tablespoons butter for gloss & richness
• Garnish suggestions optional
• Crispy reserved bacon sliced scallions, shredded cheddar, sour cream, pickled jalapeños, lime wedges, fried egg, or pork rinds for a strict carnivore presentation

Instructions

 

Preparation & mise en place

• Pat meats dry with paper towels and measure spices, dice the onion and pepper, and mince garlic. Have your Dutch oven (or heavy-bottom pot) preheated and ready — browning moves quickly once started.

Render bacon & reserve

• Place the diced bacon in a cold Dutch oven and warm over medium heat. Render until the fat is released and pieces are golden and crisp (about 8–10 minutes). Using a slotted spoon, remove most of the crisp bacon and set aside for garnish; leave the rendered fat in the pot.

Sear the cubed beef

• Increase heat to medium-high. Season cubed chuck lightly with salt. In batches (do not crowd), add cubes to the hot fat and sear until deeply browned on all sides. Remove browned cubes and set aside. Browning in batches ensures proper Maillard reaction and prevents steaming.

Brown the ground beef

• If the pot is dry, add 1 tablespoon neutral oil. Add the ground beef, season lightly, and break it up with a spoon. Brown until caramelized and most moisture has evaporated (6–8 minutes). Leave the browned bits (fond) on the bottom — they’re flavor.

Sauté aromatics & toast tomato paste

• Lower heat to medium and add the diced onion and optional red bell pepper. Sauté 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to deepen its flavor.

Deglaze & combine

• Pour in ½ cup beef stock and use a wooden spoon to scrape up all fond from the bottom of the pot. Return the seared cubed beef (and any juices) to the pot along with the browned ground beef.

Spice & liquid

• Stir in chili powder, ground cumin, smoked paprika, chipotle powder, dried oregano, black pepper, Worcestershire sauce (if using), and remaining beef stock. Add crushed tomatoes if you’re using them. Bring mixture to a gentle simmer.

Low-and-slow simmer

• Reduce heat to low and partially cover the pot. Simmer gently for 1½–2 hours, stirring every 15–20 minutes and checking liquid level. Short-rib or chuck benefits from this slow simmer to break down collagen into silky mouthfeel.

Finish & balance

• About 15 minutes before serving, stir in the reserved crispy bacon. Taste and adjust seasoning — add more salt, a pinch more chipotle for heat, or 1–2 tablespoons apple cider vinegar to brighten flavors. Stir in butter if using for a glossy finish. If the chili is too thin, uncover and simmer on medium heat to reduce; if too thick, add a splash of stock.

Serve

• Ladle into warm bowls and garnish as desired (cheddar, scallions, sour cream, lime). For a carnivore-style serving, add a soft-cooked egg, extra crisp bacon, or serve with pork rinds.

Alternate quick/other methods (brief)

• Slow cooker: Sear meats first for best flavor (optional). Transfer everything to slow cooker, cook low 6–8 hours or high 3–4 hours. Reduce on high uncovered for 15–30 minutes if needed.
• Pressure cooker/Instant Pot: Sauté bacon and brown meats using Sauté function, add aromatics and spices, deglaze well, seal and cook High Pressure 20–25 minutes (25 for tougher cuts). Natural release 10–15 minutes. Reduce on Sauté if necessary.

Notes

• Chef tips & flavor boosters Browning = depth: Don’t rush searing.
• Brown in batches to prevent steaming.
• Toast spices briefly with tomato paste or in the hot pot to wake up their oils.
• Finish with acid: a splash of apple cider vinegar or lime at the end brightens the whole pot.
• For additional umami, stir in a teaspoon of unsweetened cocoa or a square of dark chocolate (optional and common in mole-style chilis).
• Carnivore & substitution notes Strict carnivore: omit crushed tomatoes and tomato paste.
• Increase stock slightly, use extra rendered fat, and rely on vinegar and umami condiments (Worcestershire or fish sauce if acceptable) to deepen flavor.
• Pork variation: swap cubed chuck for cubed pork shoulder and use ground pork instead of ground beef for a sweeter profile.
• Short-rib upgrade: substitute short ribs for chuck and extend simmer time until meat falls apart.
• Storage & reheating Refrigerate: Cool within 2 hours, store airtight up to 4 days.
• Reheat: Gently warm on stovetop over medium-low; add a splash of stock if needed.
• Microwave in 60–90 second bursts, stirring between.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in fridge and reheat gently.
• Tip: Chili often tastes better the next day as flavors meld — consider making ahead.
• Troubleshooting Too salty: Dilute with unsalted stock, simmer with an unpeeled potato (remove before serving), or add a splash of vinegar to balance.
• Too thin: Simmer uncovered on medium-high to reduce, or stir in a small slurry of xanthan gum for a low-carb thickening (use sparingly).
• Too fatty: Chill and skim congealed fat, or ladle off excess fat.