14 Slow Cooker Carnivore Chili Variations

Unleash the ultimate comfort food: slow cooker carnivore chili! Perfect for busy weeknights or lazy weekends, these 14 meaty variations are pure protein-packed perfection. Each one is loaded with beef, pork, or chicken—no beans needed. Ready to spice up your chili game? Dive in!

Classic Beef Carnivore Chili

A classic chili that puts beef front and center, this carnivore version skips the beans and loads up on slow-cooked ground beef, beef tallow, and a robust spice blend. It's thick, hearty, and perfect for anyone craving a meaty, low-carb bowl.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

Chili Base

• 2 lbs ground beef (80/20 is my go-to for flavor and moisture)
• 2 tbsp beef tallow (rendered from suet gives the best depth)
• 1 large yellow onion, finely diced (I find yellow onions sweeter and more mellow)
• 4 cloves garlic, minced (fresh garlic is non-negotiable here)
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained (the smoky edge is worth seeking)
• 2 tbsp tomato paste (adds that umami richness)
• 2 cups low-sodium beef broth (lets you control the salt level)
• 3 tbsp chili powder (I blend ancho, chipotle, and standard for complexity)
• 1 tbsp ground cumin (toasted cumin seeds ground fresh are even better)
• 1 tsp smoked paprika (the subtle smokiness mimics slow-cooking)
• 1/2 tsp cayenne pepper (reduce to 1/4 tsp if you're sensitive to heat)
• 1 tsp kosher salt (use less if broth is salted)
• 1/2 tsp black pepper (freshly cracked, please)

Instructions

1. Heat a large Dutch oven over medium-high heat and add the beef tallow. Let it melt and shimmer, about 1 minute.
2. Add half the ground beef in a single layer—do not overcrowd. Let it brown undisturbed for 3–4 minutes, then break into crumbles and cook another 2 minutes until well browned. Transfer with a slotted spoon to a plate. Repeat with remaining beef. (Tip: browning in batches ensures deep color, not steaming.)
3. Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until translucent and golden, about 4 minutes. Scrape up any browned bits from the bottom of the pot.
4. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds. (Tip: don't let garlic burn or it turns bitter.)
5. Stir in the tomato paste and cook, stirring constantly, for 1 minute to caramelize slightly—this deepens flavor.
6. Sprinkle in the chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir vigorously for 30 seconds to bloom the spices in the fat.
7. Return all the browned beef and any juices to the pot. Pour in the undrained diced tomatoes and the beef broth. Stir to combine, scraping bottom to incorporate all fond.
8. Bring the chili to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring every 20 minutes or so. The chili is ready when it's thick and the flavors meld. (Tip: taste near the end and adjust salt; if too thin, simmer uncovered for 10 minutes.)
9. Remove from heat and let rest for 10 minutes before serving. This allows the flavors to settle and the chili to thicken further.

Your chili will be thick, rich, and deeply beefy with a warm spice kick that lingers. The slow cooking brings all the flavors together into a harmonious bowl. Serve it straight up with a dollop of sour cream and shredded cheddar, or for a carnivore twist, enjoy it just as is with a side of pickled jalapeños.

Spicy Pork Chili

For a chili that hits hard, this spicy pork version combines ground pork with chili powder and cumin for a fiery kick. Slow-cooked to tender perfection, it's a hearty one-pot meal.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 2 lbs ground pork (80/20 for juiciness)
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 4 cloves garlic, minced
• 2 tablespoons chili powder (good-quality blend)
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups low-sodium beef broth
• 1 teaspoon salt (plus more to adjust)
• 1/2 teaspoon black pepper

Instructions

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high. Brown half the ground pork, breaking it apart, until browned (5-7 minutes). Transfer to a plate. Repeat with remaining oil and pork. (Tip: browning in batches prevents steaming and builds deeper flavor.)
2. Reduce heat to medium. Add onion and cook, stirring occasionally, until softened (about 4 minutes). Add garlic and cook 30 seconds until fragrant.
3. Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute, stirring constantly, until spices are toasted and fragrant. (Tip: blooming spices in the fat intensifies their flavor.)
4. Return pork to the pot. Add diced tomatoes, tomato sauce, beef broth, kidney beans, salt, and pepper. Stir well, scraping up any browned bits from the bottom.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 1 hour 30 minutes, stirring occasionally. (Tip: simmering uncovered thickens the chili; add a splash of broth if it becomes too thick.)
6. Taste and adjust seasoning with additional salt, pepper, or cayenne. Serve hot.

Zesty and robust, this chili is loaded with heat and smoky depth. Top with shredded cheddar and a dollop of sour cream for a cooling contrast, or enjoy as is with crusty bread.

Lamb Chili

Understanding that a hearty chili can be a weekend project, this lamb chili swaps ground meat for tender chunks of lamb shoulder, slow-cooked with rosemary and garlic in a rich bone broth. It's a methodical, low-and-slow approach that builds deep, savory flavor without rushing a single step.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

For the Lamb Chili

• 2 lbs lamb shoulder, cut into 1-inch cubes (I prefer a well-marbled cut for tenderness)
• 2 tbsp avocado oil (neutral and high smoke point—perfect for searing)
• 1 large yellow onion, diced (about 1 ½ cups)
• 6 cloves garlic, minced (use fresh, not jarred, for best aroma)
• 2 tbsp tomato paste (double-concentrated if you can find it)
• 1 tbsp fresh rosemary, chopped (from about 2 sprigs)
• 1 tsp dried oregano
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper (adjust to your heat preference)
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 cups beef bone broth (homemade or store-bought—look for one without added sugar)
• 1 (15 oz) can kidney beans, drained and rinsed (optional, but I like the texture)
• 1 bay leaf
• 1 tsp fine sea salt, plus more to taste
• ½ tsp black pepper, freshly ground

Instructions

1. Pat the lamb cubes dry with paper towels. Season generously with ½ tsp salt and ¼ tsp pepper. Let sit at room temperature for 15 minutes.
2. Heat 1 tbsp avocado oil in a large Dutch oven over medium-high heat until shimmering. Add half the lamb in a single layer (do not overcrowd). Sear for 3-4 minutes per side until deeply browned. Transfer to a plate. Repeat with remaining lamb and remaining 1 tbsp oil. (Tip: Don't move the meat too soon—a good crust needs untouched contact with the hot pan.)
3. Reduce heat to medium. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent. Scrape up any browned bits from the bottom of the pot.
4. Add the minced garlic, tomato paste, chopped rosemary, dried oregano, smoked paprika, cumin, and cayenne. Cook for 1 minute, stirring constantly, until fragrant. (Tip: This bloom step unlocks the spices' full potential.)
5. Pour in the diced tomatoes with their juices and the bone broth. Stir to combine, scraping the bottom to release any remaining fond.
6. Return the browned lamb to the pot along with any accumulated juices. Add the bay leaf, kidney beans (if using), and the remaining ½ tsp salt and ¼ tsp pepper. Bring to a gentle boil, then reduce heat to low to maintain a bare simmer.
7. Cover and cook for 2 hours, stirring occasionally. After 2 hours, remove the lid and continue simmering for 30 minutes to thicken the chili. (Tip: Taste the broth after 1.5 hours—if it's too acidic, add a pinch of sugar; if too salty, add a splash of water.)
8. Remove the bay leaf. Skim off any excess fat from the surface if desired. Adjust salt and pepper to taste. The lamb should be fork-tender and the chili rich and aromatic.

Let the chili rest for 10 minutes off the heat to allow the flavors to meld further. Serve in deep bowls with a generous dollop of sour cream, a sprinkle of fresh parsley, and crusty bread for sopping up the savory bone broth.

Chicken Chili

For a truly satisfying weeknight meal, this chicken chili relies on well-browned thighs and a gentle simmer to develop deep flavor. The smoked paprika adds a subtle warmth without overwhelming heat, making it a crowd-pleaser.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

For the Chili Base

• 2 tbsp olive oil (I prefer extra virgin here)
• 1 large yellow onion, diced (about 1½ cups)
• 4 cloves garlic, minced (fresh is key)
• 1 red bell pepper, diced (adds sweetness)
• 2 jalapeño peppers, seeded and minced (adjust for heat)

Spices and Liquids

• 2 tbsp smoked paprika (the heart of the flavor)
• 1 tbsp ground cumin (warm and earthy)
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1 tsp salt (plus more to finish)
• ½ tsp black pepper
• 2 tbsp tomato paste (concentrates the umami)
• 1 (14.5 oz) can fire-roasted diced tomatoes (undrained)
• 3 cups low-sodium chicken broth (homemade is best)

Chicken and Beans

• 1½ lbs boneless skinless chicken thighs (trimmed of excess fat)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed

Instructions

1. Pat the chicken thighs dry with paper towels. Season all over with salt and pepper. (Tip: drying ensures a good sear.)
2. In a large Dutch oven, heat the olive oil over medium-high heat until shimmering.
3. Place the chicken thighs in the pot in a single layer (work in batches). Cook without moving for 4–5 minutes until deep golden brown. Flip and brown the other side for 3–4 minutes. Transfer to a plate.
4. Reduce heat to medium. Add the diced onion and bell pepper to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
5. Add the minced garlic and jalapeño. Cook, stirring, for 1 minute until fragrant.
6. Stir in the smoked paprika, cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
7. Add the tomato paste. Cook for 1 minute, stirring constantly, until it darkens slightly.
8. Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken thighs to the pot, submerging them in the liquid.
9. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 1 hour 30 minutes. (Tip: maintain a low simmer—bubbles should just break the surface.)
10. Remove the chicken thighs to a cutting board and shred using two forks. Return the shredded chicken to the pot. Stir in the drained kidney and pinto beans. Simmer uncovered for 20–30 minutes until the chili thickens slightly. Taste and adjust seasoning with salt if needed.

Zest up each bowl with a squeeze of fresh lime and a sprinkle of chopped cilantro. The chili’s velvety texture and smoky-sweet depth pair beautifully with a side of crusty cornbread. It’s even better the next day—if you can resist finishing it all.

Organ Meat Chili

Getting past the intimidation of cooking organ meats is easier than you think with this hearty chili. By slow-cooking beef heart and marrow with aromatic spices, then adding tender liver at the end, you get a nutrient-packed bowl that's surprisingly approachable. Follow these step-by-step instructions to build deep, savory flavor—no experience with offal required.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 150 minutes

Ingredients

Meat and Marrow

• 1 lb beef liver, sliced into 1-inch pieces (soaking in milk helps reduce bitterness)
• 1 lb beef heart, trimmed of connective tissue and cut into 1-inch cubes
• 2 lbs beef marrow bones (I like them split so the marrow renders into the chili)

Aromatics and Vegetables

• 2 tbsp olive oil (extra virgin is my go-to; it adds a fruity note)
• 1 large yellow onion, diced (about 2 cups; sweet onions work too)
• 5 cloves garlic, minced (fresh is best; skip the jarred stuff)
• 2 medium bell peppers, diced (red or green—I use one of each for color)
• 1 jalapeño, seeded and minced (optional, for heat; leave seeds if you like it spicy)

Spices and Liquids

• 3 tbsp chili powder (use a good blend; I make my own with cumin and paprika)
• 1 tbsp ground cumin (toast whole seeds and grind for extra depth)
• 1 tbsp smoked paprika (the smoky flavor mimics hours of cooking)
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1 tsp sea salt (plus more to taste; kosher salt works too)
• ½ tsp black pepper (freshly ground, please)
• 2 tbsp tomato paste (double-concentrated in a tube is a lifesaver)
• 1 can (14.5 oz) fire-roasted diced tomatoes (with juices)
• 3 cups low-sodium beef broth (homemade bone broth is ideal)

For Soaking the Liver

• 2 cups whole milk (enough to cover the liver; buttermilk works too)

Instructions

1. Submerge the beef liver pieces in the milk in a bowl, cover, and refrigerate for 30 minutes. This step draws out bitter compounds and tenderizes the liver. While it soaks, proceed with step 2.
2. Pat the beef heart cubes dry with paper towels (moisture prevents browning). Season all over with ½ tsp salt and ¼ tsp pepper.
3. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Add half the heart cubes in a single layer—don't overcrowd. Cook for 3 minutes per side until deeply browned. Transfer to a plate with a slotted spoon. Repeat with remaining heart cubes, adding the other 1 tbsp oil if needed. (Tip: Crowding the pan steams the meat; brown in batches for crust.)
4. Reduce heat to medium. Add the olive oil if you used it all—there should be about 1 tbsp left in the pot. Stir in the onion, bell peppers, and jalapeño (if using). Cook, scraping up brown bits, for 6 minutes until softened. Add the garlic and cook 1 minute until fragrant.
5. Mix in the chili powder, cumin, smoked paprika, and oregano. Toast for 30 seconds, stirring constantly, until aromatic—don't let it burn. Add the tomato paste and cook 2 minutes, stirring, until it darkens and coats the vegetables.
6. Pour in the diced tomatoes with their juices and the beef broth. Stir well, scraping the bottom to release any stuck-on flavor. Return the browned heart cubes and any accumulated juices to the pot. Nestle the marrow bones into the liquid, cut side down. Bring the chili to a boil over high heat, then reduce to low, cover, and simmer for 90 minutes.
7. While the chili simmers, drain the liver from the milk and rinse under cold water. Pat very dry with paper towels. Cut into ½-inch cubes (smaller pieces integrate better).
8. After 90 minutes, remove the lid. Use tongs to pick out the marrow bones and set them aside on a plate. Stir the chili, then add the cubed liver. Simmer uncovered for 15–20 minutes until the liver is just cooked through (it should be tender but not rubbery; overcooked liver turns chalky).
9. While the liver cooks, scoop the softened marrow from the bones back into the chili. Discard the bones. (Tip: The marrow adds silky richness—don't skip it!) Stir to combine. Taste and adjust salt and pepper. If the chili is too thick, splash in more broth; if too thin, simmer a few minutes longer.
10. Let the chili rest off the heat for 10 minutes before serving. This allows flavors to meld and the liver to finish carry-over cooking.

Every spoonful delivers a velvety, deeply savory chili where the heart stays toothsome and the liver dissolves into the background, adding richness without overwhelming. For a complete meal, spoon it over fluffy rice, top with sharp cheddar and a dollop of sour cream, and serve with warm cornbread to mop up every drop.

Bacon Beef Chili

Getting started with this bacon beef chili is as simple as prepping your ingredients and letting time do the work. This slow-cooked version brings out the smoky depth of bacon and ground beef, perfect for a cozy weeknight dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

• 8 slices thick-cut bacon (I prefer thick-cut for a meatier bite), diced
• 2 lbs ground beef (80/20 is my go-to for flavor and moisture)
• 1 large yellow onion, diced
• 4 cloves garlic, minced (fresh makes a difference here)
• 1 can (28 oz) crushed tomatoes (San Marzano if you can find them)
• 2 tbsp tomato paste (double-concentrated for deeper flavor)
• 2 cans (15 oz each) kidney beans, drained and rinsed (or sub pinto beans)
• 1 cup beef broth (low-sodium to control salt level)
• 3 tbsp chili powder (adjust to your heat preference)
• 1 tsp ground cumin (toast whole seeds and grind for extra punch)
• 1 tsp smoked paprika (this is the secret to the smoky flavor)
• 1 tsp salt (plus more to taste later)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. In a large Dutch oven or heavy pot, cook the diced bacon over medium heat, stirring occasionally, until crispy, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the ground beef to the pot with the bacon fat. Cook over medium-high heat, breaking the meat apart with a spoon, until browned and no longer pink, about 6 minutes. Drain all but 2 tablespoons of the fat.
3. Add the diced onion and minced garlic to the pot. Cook over medium heat, stirring frequently, until the onion softens and becomes translucent, about 4 minutes.
4. Stir in the tomato paste and cook for 1 minute, letting it caramelize slightly. This deepens the overall flavor.
5. Add the crushed tomatoes, beef broth, kidney beans, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together until well combined. Tip: Make sure to scrape any browned bits from the bottom of the pot for extra flavor.
6. Return the cooked bacon to the pot. Bring the chili to a gentle simmer, then reduce the heat to low. Cover and let it cook for 1 hour, stirring every 15 minutes to prevent sticking.
7. After 1 hour, remove the lid and continue simmering for another 30 minutes to thicken. Taste and adjust salt or spices if needed. For an even richer flavor, let it simmer uncovered for an additional 15 minutes.

Dishing up a bowl of this chili reveals a rich, velvety texture with smoky bursts of bacon in every bite. The long simmer melds the spices into the tender beef and beans, making it comfort food at its finest. Serve it with crusty bread for dipping, or pile it over hot dogs for a chili dog twist.

Mexican Beef Chili

Crafting a truly memorable Mexican Beef Chili starts with patience and the right ingredients. This slow-cooked version builds deep layers of flavor from dried chilies, toasted spices, and tender beef. Follow along as we build it step by step.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 2 minutes

Ingredients

• 3 dried ancho chilies, stems and seeds removed (I like anchos for their sweet, smoky flavor)
• 2 dried guajillo chilies, stems and seeds removed (guajillos add a bright, tangy heat)
• 2 tablespoons cumin seeds, toasted and ground (toasting whole seeds makes a huge difference)
• 1 tablespoon dried oregano, preferably Mexican
• 2 pounds beef chuck, cut into 1-inch cubes (I trim excess fat but leave some for flavor)
• 2 tablespoons vegetable oil, divided
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes (I prefer fire-roasted)
• 2 cups beef broth, low-sodium
• 1 can (15 oz) pinto beans, drained and rinsed (optional but I love the texture)
• 2 teaspoons salt, plus more to taste
• 1 teaspoon black pepper

Instructions

1. Place dried chilies in a dry skillet over medium heat. Toast for 2-3 minutes per side until fragrant but not burnt. Transfer to a bowl and cover with boiling water. Let soak for 20 minutes until softened.
2. While chilies soak, toast cumin seeds in the same skillet over medium heat for about 1 minute until fragrant. Grind in a spice grinder or with mortar and pestle.
3. Drain softened chilies, reserving 1 cup of soaking liquid. Place chilies and reserved liquid in a blender. Blend until smooth. Set aside.
4. Season beef cubes with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 4-5 minutes per batch, without crowding. Transfer to a plate.
5. Reduce heat to medium. Add remaining 1 tablespoon oil. Sauté onion for 5 minutes until softened. Add garlic, cook 1 minute.
6. Stir in ground cumin, oregano, and chili puree. Cook for 2 minutes, stirring constantly, until thickened.
7. Add crushed tomatoes, beef broth, and browned beef (with any accumulated juices). Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
8. After 1.5 hours, stir in pinto beans and remaining 1 teaspoon salt. Simmer uncovered for 30-45 minutes until beef is fork-tender and chili has thickened.
9. Taste and adjust seasoning with additional salt and pepper if needed.

Mound this chili in warm bowls and garnish with shredded sharp cheddar, a dollop of sour cream, and a sprinkle of fresh cilantro. The deep, smoky heat from the chilies and tender beef chunks make this a hearty meal perfect for game day or a cozy weeknight dinner.

Bison Chili

Kick off your week with a robust bison chili that proves simplicity reigns supreme. This carnivore-friendly recipe relies on just salt and pepper to let the lean, rich ground bison shine, with a few aromatics and a touch of chili powder for depth.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

Produce

• 2 medium yellow onions, diced
• 4 cloves garlic, minced
• 2 bell peppers (any color), diced

Spices

• 2 tablespoons chili powder (I prefer a mild blend for balance)
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt (plus more to adjust)
• 1/2 teaspoon freshly ground black pepper

Meat & Liquids

• 2 pounds ground bison (lean, 90/10 if possible)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup beef broth (low-sodium)

Instructions

1. Heat a large Dutch oven over medium-high heat. Add the ground bison and cook, breaking it apart with a wooden spoon, until browned all over, about 8 minutes. Tip: Don't overcrowd the pot; brown in batches if needed for better sear.
2. Using a slotted spoon, transfer the browned bison to a plate, leaving about 2 tablespoons of rendered fat in the pot (if lean, add 1 tablespoon oil).
3. Reduce heat to medium. Add the diced onions and bell peppers. Cook, stirring occasionally, until softened, about 5 minutes. Scrape up any browned bits from the bottom.
4. Add the minced garlic, chili powder, cumin, salt, and pepper. Stir constantly for 30 seconds until fragrant.
5. Return the bison to the pot, then pour in the diced tomatoes (with their juices) and beef broth. Stir to combine.
6. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. Tip: Simmering longer deepens the flavor; you can go up to 2 hours if you have time.
7. After 1 hour, uncover and continue simmering for 15-20 minutes to thicken slightly. Taste and adjust salt and pepper if needed. Tip: The chili is done when the liquid has reduced and flavors meld; it should not be watery.
8. Remove from heat. Let rest for 5 minutes before serving.

Keep your bowl warm and top with a dollop of sour cream or diced avocado for a creamy contrast. The bison stays tender and the simple seasoning lets the meaty flavor take center stage. Enjoy this hearty chili on a chilly evening—it's a protein-packed hug in a bowl.

Venison Chili

A hearty venison chili starts with rich ground game and a careful balance of spices. This recipe uses beef fat to add moisture and depth to lean venison, slow-cooked until the flavors meld into a thick, satisfying stew. Perfect for a cold day.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 135 minutes

Ingredients

• 2 lbs ground venison (freshly ground if possible, from a local processor)
• 2 tbsp beef fat (suet or bacon fat work well)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced fire-roasted tomatoes (I prefer fire-roasted for depth)
• 2 tbsp tomato paste
• 2 cups low-sodium beef broth
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 3 tbsp chili powder (your favorite blend, like Penzeys)
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to your heat preference)
• 1 tbsp Worcestershire sauce (optional, for umami)
• 1 oz dark chocolate, finely chopped (optional, my secret depth-enhancer)
• Salt and black pepper to taste (I use about 1 tsp salt and 1/2 tsp pepper)

Instructions

1. Heat the beef fat in a large Dutch oven over medium-high heat until shimmering. (Tip: Let the fat render slowly for best flavor.)
2. Add the ground venison and cook, breaking it apart with a wooden spoon, until browned all over, about 8–10 minutes. (Tip: Don't rush the browning—it builds a rich fond.)
3. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes. Then add the minced garlic and cook for 30 seconds until fragrant.
4. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute to toast the spices, stirring constantly.
5. Add the tomato paste and stir to coat the meat, cooking for 2 minutes more to deepen the flavor.
6. Pour in the diced tomatoes (with their juices), beef broth, Worcestershire sauce (if using), and finely chopped dark chocolate (if using). Stir everything together.
7. Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
8. After 1 hour, add the drained kidney beans and season with salt and black pepper (start with 1 tsp salt and 1/2 tsp pepper). Stir well.
9. Continue to simmer the chili uncovered for another 30–45 minutes, until it thickens to your desired consistency. Taste and adjust seasoning if needed. (Tip: For even deeper flavor, cool and refrigerate overnight before reheating.)

Mound this chili over a bed of cornbread or crispy tortilla chips for a satisfying crunch. The slow simmer melds the gamey notes with smoky, earthy spices, leaving you with a thick, spoon-coating texture that warms you from the inside out. Don’t forget a dollop of sour cream and fresh cilantro to balance the heat.

Spicy Oxtail Chili

Nothing beats a bowl of Spicy Oxtail Chili on a chilly evening. The oxtails, rich in collagen, break down into tender, succulent morsels after a slow simmer with smoky chipotle and warm spices.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 180 minutes

Ingredients

• 3 pounds oxtails, cut into pieces (ask your butcher to cut them)
• 2 tablespoons olive oil (I use extra-virgin for better flavor)
• 1 large yellow onion, diced
• 4 cloves garlic, minced (fresh is best)
• 2 chipotle peppers in adobo sauce, minced (adjust to your heat preference)
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano (Mexican oregano if you have it)
• 1 can (14.5 oz) fire-roasted diced tomatoes (I prefer fire-roasted for depth)
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 3 cups beef broth (low-sodium to control salt)
• 2 tablespoons tomato paste
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 2 bay leaves
• Juice of 1 lime
• Optional toppings: sour cream, sliced jalapeños, cilantro, shredded cheese

Instructions

1. Pat the oxtails dry with paper towels. Season generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the oxtails until deeply browned on all sides, about 4 minutes per side. Transfer to a plate and set aside.
3. Reduce heat to medium. Add diced onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Scrape up any browned bits from the bottom.
4. Add minced garlic, chipotle peppers, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
5. Stir in tomato paste and cook for 1 minute to caramelize slightly.
6. Add the fire-roasted tomatoes, beef broth, bay leaves, and the reserved oxtails along with any accumulated juices. Stir to combine.
7. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, until the oxtails are fork-tender and the meat is falling off the bone. Check occasionally and add more broth if needed to keep the meat mostly submerged.
8. Using tongs, remove the oxtails from the pot. Let them cool slightly, then shred the meat from the bones, discarding bones and any excess fat. Return the shredded meat to the pot.
9. Stir in the drained kidney beans and lime juice. Simmer uncovered for 15 minutes to meld the flavors.
10. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.
11. Ladle into bowls and top with your favorite garnishes like sour cream, jalapeños, cilantro, or cheese.

Ladle this chili over a bed of cilantro lime rice for a truly satisfying meal. The rich, silky texture from the oxtail collagen is absolutely luxurious, and the smoky heat lingers just enough to keep you coming back for more.

Beef Chili with Tallow

For a low-carb chili that doesn't sacrifice flavor, this beef chili with tallow is a game-changer. The tallow adds richness and depth that perfectly complements the tender beef chunks. Let's get cooking.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes – I prefer chuck for its marbling and tenderness
• 3 tbsp beef tallow – use homemade tallow for the best flavor
• 1 large onion, diced – yellow onions are my go-to for sweetness
• 4 cloves garlic, minced – fresh garlic is non-negotiable here
• 2 tbsp chili powder – a good blend makes all the difference
• 1 tbsp ground cumin – toast whole cumin and grind for extra depth
• 1 tsp smoked paprika – adds a subtle smoky note
• 1 tsp dried oregano – I like Mexican oregano for authenticity
• 1 can (14.5 oz) diced tomatoes, no sugar added – fire-roasted gives a nice char
• 1 cup beef broth, unsalted – homemade broth if you have it
• Salt and black pepper to taste – I use kosher salt and freshly ground pepper

Instructions

1. Trim any large pieces of fat from the beef chuck, then pat the cubes dry with paper towels. Season generously with salt and pepper. (Tip: Patting dry ensures a good sear.)
2. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of tallow over medium-high heat until shimmering.
3. Sear the beef cubes in batches, adding them in a single layer without crowding. Cook for 3–4 minutes per side until deeply browned, then transfer to a plate. (Tip: Overcrowding lowers the pan temperature, causing steaming instead of browning.)
4. Reduce heat to medium. Add the remaining 1 tablespoon of tallow if the pot looks dry. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Scrape up any browned bits from the bottom.
5. Add the minced garlic and cook until fragrant, about 30 seconds.
6. Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until the spices are aromatic.
7. Return the seared beef to the pot. Pour in the diced tomatoes with their juices and the beef broth. Stir everything together, scraping up any remaining browned bits.
8. Bring the chili to a boil, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender. (Tip: Letting the chili rest after cooking allows flavors to meld.)
9. Uncover and simmer for an additional 15–20 minutes to thicken the chili to your liking. Taste and adjust salt and pepper as needed.
10. Serve hot, garnished with your favorite keto toppings like shredded cheese or sour cream.

Packed with deep beefy flavor and silky fat, this chili is the ultimate keto comfort food. Serve it with a dollop of sour cream and shredded cheese for a satisfying meal. You'll find this becomes a regular in your winter rotation.

Smoked Sausage Chili

Mistakes happen when you rush the browning step—take your time. This smoked sausage chili combines beef and smoked pork sausage for deep, smoky flavor that develops as it simmers. Follow each step carefully, and you'll have a robust, crowd-pleasing meal.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Chili Ingredients

• 2 tbsp olive oil (my go-to)
• 1 large onion, diced
• 4 cloves garlic, minced (fresh)
• 1 lb ground beef (80/20)
• 1 lb smoked beef sausage, sliced into rounds
• 2 tbsp tomato paste
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups beef broth (low-sodium preferred)
• 2 tbsp chili powder (I use a blend)
• 1 tbsp smoked paprika (the key!)
• 1 tsp ground cumin
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and cook, stirring frequently, until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
2. Add ground beef to the pot. Break it apart with a wooden spoon and cook until browned, about 6-8 minutes. Drain excess fat if desired (I leave a little for flavor).
3. Add sliced smoked sausage to the pot. Cook for 2-3 minutes, stirring occasionally, until sausage begins to brown on edges.
4. Push meat to one side, add tomato paste to the empty space. Cook for 1 minute, stirring constantly, until paste darkens. Then stir everything together.
5. Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over the mixture. Stir well and cook for 1 minute to toast the spices.
6. Pour in diced tomatoes (with juices), kidney beans, and beef broth. Stir to combine, scraping any browned bits from the bottom.
7. Bring chili to a boil, then reduce heat to low. Simmer uncovered for 30-45 minutes, stirring occasionally, until thickened to your liking. Taste and adjust salt and pepper.
8. Remove from heat and let rest for 5 minutes before serving. Serve with toppings like shredded cheese, sour cream, or diced onion.

Kick up the heat with extra cayenne, or serve over cornbread. Knowing the chili has melded for at least 30 minutes ensures the best flavor.

Extra Hot Chili

Before we dive into this blazing bowl of heat, let me assure you: this chili is not for the faint of heart. But if you crave a carnivore's delight with a serious kick from habanero and ghost pepper, you're in the right place.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

Meat

• 2 lbs ground beef (80/20 blend is my favorite for richness)
• 1 lb beef stew meat, cut into 1/2-inch cubes (for texture)

Aromatics & Spices

• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 2 tablespoons cumin (freshly ground if you can)
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 2 teaspoons salt (adjust later if needed)
• 1 teaspoon black pepper

Chiles (the heat)

• 2 habanero peppers, seeded and minced (wear gloves!)
• 1 ghost pepper, seeded and minced (handle with extreme care)
• 2 tablespoons chili powder (not the whole blend, but ancho-based)

Liquids & Other

• 1 (15 oz) can diced tomatoes (fire-roasted are my favorite)
• 1 (15 oz) can tomato sauce
• 2 cups beef broth (low sodium)
• 1 tablespoon brown sugar (to balance heat)
• 2 tablespoons vegetable oil (for browning)

Instructions

1. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown the ground beef and stew meat in batches, about 4 minutes per batch, until deeply browned. Transfer browned meat to a bowl and set aside. Tip: do not overcrowd the pot—brown in small batches for the best flavor.
2. Reduce heat to medium. In the same pot, add the diced onion and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Tip: garlic burns easily, so keep stirring and watch the heat.
3. Stir in the cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until aromatic. This bloom step deepens the spice flavor.
4. Add the minced habanero and ghost pepper. Stir constantly for 1 minute. Tip: turn on your kitchen ventilation—these chiles will release potent fumes. Wear gloves and avoid touching your face.
5. Add the chili powder and stir for another 30 seconds.
6. Pour in the diced tomatoes, tomato sauce, beef broth, and brown sugar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—that’s concentrated flavor.
7. Return the browned meat to the pot, including any accumulated juices. Stir everything together. Bring the chili to a boil, then reduce heat to low. Cover and let simmer gently for 2 hours, stirring occasionally. Tip: a low, steady simmer is key—bubbles should barely break the surface.
8. After 2 hours, uncover and simmer for an additional 15 minutes to thicken. Taste and adjust salt and pepper if needed. If the chili is too thick, add a splash of beef broth; if too thin, simmer uncovered a few more minutes.
9. Remove from heat and let the chili rest for 10 minutes before serving. This allows the flavors to meld and the heat to settle slightly. Tip: the chili will taste even better the next day—make it ahead if you can.

Because this chili packs serious heat, serve it with a dollop of sour cream or a side of cornbread to cool down. But for the brave, enjoy it as is—each spoonful is a fiery journey that warms every inch of you.

Bone Marrow Chili

With bone marrow as the secret ingredient, this chili achieves an unctuous richness that elevates it beyond a standard bowl. The marrow melts into the broth, infusing every spoonful with a savory, beefy depth that lingers on your palate. It's a dish that feels both rustic and indulgent.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

• 2 lbs beef marrow bones, cut into 2-inch pieces (I ask my butcher for soup bones with plenty of marrow)
• 1 lb ground beef (80/20 for best flavor)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 tbsp chili powder (a mix of ancho and chipotle is my go-to)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups beef broth (low-sodium preferred)
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F. Place marrow bones cut side up on a foil-lined baking sheet. Roast for 20 minutes, until the marrow is soft and lightly browned. Let cool slightly.
2. While bones roast, heat olive oil in a large Dutch oven over medium-high heat. Add ground beef, break it apart, and cook until browned, about 8 minutes. Season with salt and pepper. Transfer beef to a plate.
3. Using a small spoon, scoop the roasted marrow from the bones directly into the pot. Reserve the bones. Add diced onion and minced garlic; sauté over medium heat for 5 minutes, until onion is translucent. Tip: The rendered marrow adds a silky, beefy flavor that's irreplaceable.
4. Stir in tomato paste, chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
5. Add diced tomatoes (with their juices), drained kidney beans, and beef broth. Return the browned ground beef to the pot. Submerge the reserved marrow bones in the liquid. Bring to a boil, then reduce to a gentle simmer.
6. Cook uncovered for 1.5 to 2 hours, stirring occasionally, until chili has thickened and flavors are deeply melded. Tip: For a richer chili, let it simmer longer; if it gets too thick, add a splash of broth or water.
7. Remove the bones and discard (or save for stock). Taste and adjust seasoning with salt and pepper. Serve hot.

Nothing compares to the velvety texture and intense savoriness that bone marrow imparts. I love serving this chili with a side of crusty bread to soak up the fatty broth, or over fluffy rice with a sprinkle of sharp cheddar and green onions.

Conclusion

Cooking through these 14 slow cooker carnivore chili variations is a delicious way to keep meals exciting and effortless. Try one this week, then leave a comment with your favorite and share the article on Pinterest to inspire others!