Meat Lover’s Chili (Carnivore-Style)

In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until browned and cooked through.
Add the sliced sausage to the pot and cook for another 3-4 minutes until it begins to brown.
Remove any excess fat if needed, leaving just a bit for flavor.
Step 2: Sauté the Veggies
Add the chopped onion and minced garlic to the pot. Sauté for about 2-3 minutes, until the onions are softened and fragrant.
Step 3: Add the Tomato Paste and Spices
Stir in the tomato paste and cook for another minute to deepen the flavor.
Add the chili powder, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper. Stir to coat the meat and onions evenly in the spices.
Step 4: Simmer the Chili
Add the diced tomatoes and beef broth (or water). Stir to combine.
Bring the chili to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30 minutes. Stir occasionally.
If the chili gets too thick, add more beef broth or water to reach your desired consistency.
Step 5: Add Heavy Cream (Optional)
For a richer, creamier texture, stir in the heavy cream at the end of the cooking process, and allow it to simmer for another 5 minutes.
Step 6: Serve
Serve the chili hot, garnished with shredded cheese, sour cream, or a few slices of avocado if desired (optional, for added richness and flavor).
Serving and Storage Tips