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Servings: 4–6
Prep Time: 10 minutes
Cook Time: 1.5–2 hours
Ingredients:
2 lbs ground beef (80/20 or fattier)
1 lb ground pork or ground sausage (optional for variety)
1 lb beef stew meat or chuck roast, cut into small cubes
4 slices thick-cut bacon, chopped
1 small onion, finely diced (optional, for flavor — omit for strict carnivore)
3 cloves garlic, minced (optional, omit for strict carnivore)
2 tsp salt, or to taste
1 tsp black pepper
1 tbsp smoked paprika
2 tsp ground cumin
1 tsp chili powder (optional — omit for strict carnivore)
1 cup beef bone broth (or water)
2 tbsp tomato paste (optional — omit for strict carnivore)
Instructions:
Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
Brown the meats:
Add stew meat and sear until browned. Remove and set aside.
Brown the ground beef and pork in batches. Drain excess fat if needed, but leave enough for flavor.
(Optional) Add onions and garlic to the pot. Sauté for 2–3 minutes until softened.
Return all meat (including bacon) to the pot. Stir in seasonings (salt, pepper, paprika, cumin, chili powder if using).
Add beef broth and tomato paste (if using). Stir well.
Reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally. Add more broth if it gets too thick.
Taste and adjust seasoning. Serve hot.
Tips:
For extra richness, stir in a tablespoon of beef tallow or butter before serving.
Top with shredded cheese or a dollop of sour cream if you’re okay with dairy.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.~~
