I’ve tried to make keto / carnivore/ low carb chili a number of times, but I’ve always been left feeling underwhelmed. THIS chili, however, finally nails what I’m shooting for in my keto diet / carnivore diet chili-making dreams! This chili recipe is rich, thick, and tasty, and as always the spices are optional, so leave any of them out you’re sensitive to. You can do zero spices if you want to go super clean carnivore, and it’s still going to taste great!
Enjoy this amazing keto chili recipe and carnivore chili recipe with your family, and make sure to make a big batch because it’s going to get eaten quickly! My recipe is below.
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Thank you all so much for what you do. You have made my life so full and helped me create a community that I never dreamed would exist this way. 😊
Eat your meat, love your life!
Chris 😊🥩🧈🥓🍳
Chili Recipe:
3 lbs ground beef (feel free to use other types of beef if you like a different style)
32 oz beef broth of choice
2 tsp salt (more later to taste)
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 Tbsp paprika
2-3 Tbsp chili powder
1/2 tsp cinnamon
1 tsp cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
10 Egg yolks
For chunky chili, add beef to a heated stock pot on medium high heat and cook. Break into chunks of your size preference. Add beef broth and spices to browned beef.
For smoother chili add raw beef into cold stock pot along with beef broth and all spices and use a whisk to break it up while cooking.
Bring chili mixture to a simmer while stirring. Add a 8-12 ounces of water if you want thinner chili and feel it will be too thick. Taste for salt and add salt to your liking.
Take one ladle at a time of this hot chili liquid and slowly whisk it into the egg yolks in a separate bowl or container. Do this several times to temper the egg yolks by heating them slowly. You should have a liquid mixture that is about equal parts egg yolk and chili.
Slowly drizzle this egg yolk mixture back into the chili pot while stirring or whisking constantly to avoid scrambling the egg. Continue stirring or whisking this mixture over medium to medium low heat until chili and egg yolk mixture return to simmering. The chili will thicken as it comes up to temperature. (For thicker chili you can always add more egg yolks with this same method, or you can use less egg yolks or add water for thinner chili).
Simmer chili for 20-30 minutes before serving.
#carnivorediet #ketodiet #lowcarb #keto #carnivore #ketorecipes #carnivorerecipes #ketochili
23 Comments
If I don’t have egg yoke can I use egg whites or gelatin or and white protein powder or maybe the beef flavored keto chow??? thank you for all your wonderful recipes and hard work – you guys are so talented
Gotta try this, damn!
Will you please make a chili recipe using Keto Chow Tomato Basil flavor?
Yuck I would use beef gelatin
So happy to find a carnovor chili! I shall enjoy it this winter with my carnovor soups. THANK YOU🎉
Can you please clarify: you said you have 3 LBS of ground beef but then you say you use 10 egg yolks to 32oz of meat. That doesn't make sense since you have 48oz of meat. so with 3LBS of meat is it 10 eggs or more?
Another idea for a thickening the chili would be grinding freeze dried cheese,
I use egg yolk powder/beef collegen peptides (not jelitin), and it works great. This would be a great "sauce" chile for hotdogs, if hotdogs were a real food. Haha. Great video – zip and to the point.
thats a real nice ai thumbnail
l just ordered the hot dog bun mold to try your bun recipe, and l am excited to try your chili recipe for chili cheese dogs!! l was wondering if adding xanthum gum would work instead of all the egg yokes? l would prefer not to have that much egg whites to figure out what to do with. Thanks so much for all your amazing recipes, it makes doing carnivore so much easier to stick with.
Here’s a challenge for you: carnivore Monte Cristo sandwiches!
I cheered 🎉 when you added cinnamon! That is my secret in normal chili. Can't wait to try this version.
where is the link to all your recipes ?
Umm… Chris, Carnivor doesnt seem to help you. You still look phaght
It looks good, how does it reheat? Does it remain thick or get watered down?
Chris, how do you make your beef broth? Any vegetables added?
I would love to try this with chili dog bowl, but it's a little thin for that. How would I make it thicker?.. less broth? Thank you
I love chili and I can’t wait to try this! Thanks for all of the amazing recipes!
I LOVE this recipe. It was so tasty! Thanks for all you do ❤
I made this for dinner tonight and it is delicious! Thank you Chris!
A few (or a lot) questions: Is the broth "water" taken from an Insta-Pot enough of a broth to be that useful for this recipe? What can you do with quite a bit of egg white leftovers? If all of the egg is used does that alter the taste? I've used Pace Picante sauce in my meat dishes because of its low carb content. Is there another tomato-based method or are there just too many carbs involved? Thanks
Just a quick question. Why can't you just use the whole egg?
Maybe I'm missing this somewhere. From the time we add all of the ingredients the way you do and set the burner to medium high, what is the timeline here for cook time to make sure the beef is cooked? You mentioned bringing it to a simmer but then you mentioned a boil. I don't usually cook hamburger meat in broth so just want to make sure I'm doing this correct. Basically what is the time line between turning on the burner and adding the egg mixture? Thanks