Phil’s Chili Recipe
Rich, thick, and undeniably meaty, Phil’s Chili is a “no-compromise” carnivore masterpiece. By stripping away the beans, tomatoes, and peppers of traditional chili, this recipe focuses entirely on the deep, complex flavors of slow-cooked beef. Using a combination of ground meat for texture and cubed chuck for heartiness, all simmered in a concentrated bone broth, you get a bowl of “red” that is pure animal-based fuel.
How do you get “chili” flavor without the chili peppers? The secret to Phil’s flavor profile is the Maillard reaction. By heavily browning the beef in small batches and deglazing the pan with rich bone broth, you create a deep, smoky umami that mimics the complexity of spices. For those who allow it, a touch of cumin or smoked salt can add that familiar “chili” aroma without the plant toxins.
What is the best blend of meat for a carnivore chili? The best texture comes from a 50/50 split of 70/30 ground beef and small, half-inch cubes of beef chuck roast. The ground beef creates a thick, “saucy” base, while the chuck cubes become tender “nuggets” of fat and protein during the slow simmer.
How do I make the chili thick without flour or cornstarch? Thickness comes from reduction and gelatin. As the bone broth simmers down, it naturally thickens. Additionally, the collagen from the chuck roast melts into the liquid, creating a velvety, mouth-coating consistency that holds onto the meat perfectly.
Can I make this in a slow cooker or Instant Pot? Absolutely. While the stovetop allows for the best reduction, a slow cooker is excellent for breaking down the chuck roast over 6–8 hours. If using an Instant Pot, 35 minutes under high pressure will give you a “simmered all day” flavor in a fraction of the time.
What are the best “carnivore-approved” toppings? Phil’s favorites include a mountain of shredded sharp cheddar, a dollop of full-fat sour cream, and a handful of crispy bacon crumbles. If you really want to level up, serve it with a side of “meat crackers” (dehydrated beef strips or crushed pork rinds).
Is this better the next day? Like all stews, Phil’s Chili is even better after a night in the fridge. The fats and proteins have time to fully meld, and the gelatin sets, making the flavors even more concentrated when you reheat it on the stovetop.
Do you have a slow cooker ready to go, or are you planning to simmer this on the stovetop this afternoon?
Phil’s Chili Recipe
Ingredients
- 1 pound ground beef
- 1 pound clean Italian sausage links
- 1 pound steak of choice such as chuck or sirloin
- 32 ounces beef bone broth
- 6 ounces tomato paste
- 2 tablespoons chili powder
- Salt to taste
- Shredded cheddar cheese for topping (optional)
- Sour cream for topping (optional)
- Chopped green onions for topping (optional)
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain the excess fat and set the meat aside.
- Cook the Italian sausage links in the same skillet until browned and cooked through. Slice the sausage into 1/4-inch medallions, then quarter each slice to create bite-sized pieces roughly the size of a chili bean.
- Prepare the steak by cutting it into uniform 1/2-inch cubes. If desired, give the steak cubes a quick sear in the skillet for 2 to 3 minutes to develop a crust before adding them to the chili.
- In a large stockpot or soup pan over medium heat, combine the beef bone broth, tomato paste, and chili powder. Stir until the paste is fully dissolved and the liquid is smooth.
- Add the cooked ground beef, sausage pieces, and cubed steak to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for at least 90 minutes; this long cook time is essential for the flavors to blend and for the chili to reach your desired thickness.
- If using an Instant Pot, use the "Sauté" mode to brown the meats separately. Once browned, add the broth, tomato paste, and chili powder. Secure the lid and pressure cook on high for 15 minutes, followed by a quick pressure release.
- Ladle the chili into deep bowls and serve warm. Offer toppings such as freshly grated cheddar cheese, sour cream, and chopped green onions for guests to add as desired. Leftovers store beautifully in the refrigerator for up to 5 days and taste even better the next day as the spices continue to develop.
