I love eating chili that’s a mixture of a dozen or so ingredients. When I make it, it usually takes me a couple of hours, chopping, dicing, and pressing everything by hand, and then allowing all the flavors to blend together in a simmering pot.
Then I discovered that chili can be delicious and enjoyable without ANY plants … other than spices. I discovered that while I enjoy a nice bowl of ‘complex’ chili… what I really loved is the blending together of the three main ingredients…. meat, chili powder and cumin!
This ‘discovery’ hit home when I made a bowl of minimalist Carnivore Chili … chili without the use of plants (other than spices). For those who may not know, “Full-carnivore” is avoiding all plant-based foods.
Why Full Carnivore Chili?
Or… Why go full-carnivore?
Books have been written on this topic but for the purposes of this post I’ll be very brief.
The short answer: Plants have toxins as defense mechanisms such as oxalate, phytate, lectins etc. Individual toxicity depends on the dose (the amount consumed) and a person’s sensitivity to the toxins.
Bottom Line: Many people have experienced health improvements from slight to dramatic results going full-carnivore. If you have tried low-carb, keto, paleo, etc and you haven’t reached your desired potential, or if you have some nagging ailments that aren’t resolved … I urge you to give it a try.
I did for about three years and I loved it. (See summary post from 2017). After a brief period of adding plants back to my diet this past spring and early summer, I’m back to “Diabetic Carnivore 2.0“.
Note: Some who eat a ‘full-carnivore’ diet eat only meat, and drink only water. They don’t use plant-based spices. If that’s your ‘thing’, this chili recipe obviously isn’t for you. You can’t make chili without plants … plants like chili peppers. 😎
On with the recipe!
Carnivore Chili Ingredients
Below are my main ingredients for my chili, and what I now call my ‘base recipe’.
Note: If this is your first time making chili, you may want to use the lessor of the amounts given below. I usually use even more than listed… I do love my chili and cumin!
3 lbs of ground/chopped meat: I usually use beef, poultry, or pork.
chili powder: 2 -3 tablespoons
cumin: 1 – 2 tablespoons
salt: 1 tablespoon
black pepper: 1 teaspoon to 1 tablespoon
cayenne pepper: 1/2 to 1 teaspoon
paprika: 1 tablespoon
grated cheese, sour cream or full fat yogurt (optional)
water, broth or coffee – add depending on thickness preference and length of cooking. I usually use water unless I have broth. Broth adds another level of awesomeness!
Hot Sauces are Optional … but Awesome!
I love adding hot sauces to the chili, especially the ones listed below. The last time I checked, these contained no sugar or other ‘junk’ added. Always check ingredients… you never know when someone may change things up.
Approved Hot Sauces: Texas Pete, Crystal’s, Louisiana and Tabasco to name a few, but while I’ve been in Canada I’ve been using Frank’s. From their website, the ingredients.
AGED CAYENNE RED PEPPERS, DISTILLED VINEGAR, WATER, SALT, AND GARLIC POWDER. … just how I like it.
Frank’s RedHot Sauce – not very hot, but nice flavor (click here)
Cooking: Quick, Simple and Easy
I produced a video (below), also the steps are included in the next section. Even with me narrating as I cooked… it only took about 12 minutes to prepare.
Note: This was my first time cooking on video in years … and it was my first time videoing in Kelly’s kitchen, so there is a lot of room for improvement. 😃
- Brown the meat in a cast iron or stainless steel skillet. I avoid using Teflon coated pans.
- As the meat is browning, I add in the ingredients, chili powder, cumin, paprika, salt, black pepper and cayenne, stirring often.
- If desired add grated cheese, sour cream, or plain full fat yogurt.
That’s IT! Quick, simple, delicious and nutritious!
Note: You may need to add water, broth, or coffee depending on how ‘wet’ you want the chili. Leave it ‘less wet’ if you are using as a topping for hot dogs or hamburgers (bunless of course).
Below you can see a favorite ‘chili utilization’ technique. Poaching or cooking the eggs in chili. It is DELICIOUS, NUTRITIOUS and diabetic friendly!
Evolution of my Chili Recipes
When I first began making chili after a diabetes diagnosis, I typically made chili with greatly reduced carbs. I avoided beans completely and reduced the amount of tomatoes in the chili.
I did use onions, garlic, celery, and green peppers bringing the approximate carb total to less than 5 grams per cup. Click here for the original chili post.
Then I realized that I didn’t need tomatoes … at all. So for years my recipe was bean-less, tomato-less chili … it was awesome!
Then I began to experiment with Minimalist Carnivore Chili … honestly, I never looked back. The main flavors I love are the meat, chili powder and cumin. Add a nice cheddar cheese to the mix and I’m in food heaven.
Carnivore chili is so quick and easy! Occasionally when I make chili, the thought crosses my mind to add garlic, onions, and maybe other vegetables … but then I think, “I ain’t got time for that!” They just aren’t worth the flavor-to-hassle ratio.
If I am making chili to ‘show off’ in the future … yes, I may take the time to chop, dice and press… but who’s got time for that? 😃
Chili is Diabetic Friendly
I usually eat very simply, I am a simple man. Chili is as complicated as I get with food prep. And since going to a minimalist Carnivore Chili … even chili is quick and easy. It’s also still very tasty.
As I have evolved to lower and lower carb versions… chili has gotten even MORE diabetic friendly.
Below are past posts, some display the different ways I use chili to flavor or showcase other foods.
Chili Bacon & Eggs
Chicken and Chili
Chili Cheese Bacon Zucchini Boats
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