Caveman Chili — Hearty, High-Protein & Low-Carb

This rich and hearty Caveman Chili combines ground beef and pork with tomatoes, garlic, onion, and smoky spices. It’s filling, flavorful, and naturally high in protein. You can serve it on its own or customize it with cheese, avocado, sour cream, or fresh herbs.

Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: About 1 hour
Servings: 6

Ingredients

• 1 lb (450 g) ground beef
• 1 lb (450 g) ground pork
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz / 410 g) diced tomatoes, no added sugar
• 1 can (6 oz / 170 g) tomato paste, no added sugar
• 1 cup (240 ml) low-sodium beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper, or adjust to taste
• ½ teaspoon black pepper
• ½–1 teaspoon salt, to taste
• 1 tablespoon olive oil, only if needed

Optional Toppings

• Shredded cheddar cheese
• Sour cream or plain Greek yogurt
• Diced avocado
• Sliced jalapeños
• Chopped cilantro
• Sliced green onions
• Fresh lime wedges

Instructions

1. Brown the meat: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and ground pork. Cook for about 8–10 minutes, breaking the meat apart with a wooden spoon, until thoroughly browned. If there is excessive grease, carefully drain some of it.

2. Add the onion: Add the diced onion to the browned meat. Cook for 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.

3. Add the garlic: Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.

4. Toast the spices: Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, and black pepper. Stir everything together and cook for 30–60 seconds. This helps release the flavor of the spices.

5. Add the tomatoes: Stir in the diced tomatoes, tomato paste, and beef broth. Mix thoroughly, scraping the bottom of the pot to incorporate any browned bits.

6. Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer for 30–40 minutes, stirring occasionally. The longer it simmers, the deeper the flavor becomes.

7. Adjust the consistency: If the chili is too thick, add a small amount of beef broth. If it’s too thin, simmer uncovered for another 5–10 minutes until it reaches your preferred consistency.

8. Taste and season: Taste the chili and add salt, pepper, or additional cayenne as needed.

9. Serve: Ladle the hot chili into bowls and top with shredded cheddar, sour cream, avocado, jalapeños, or fresh cilantro.

💪 Protein & Low-Carb Notes

With 2 pounds of meat, this is a protein-rich meal. The beef and pork provide most of the protein, while the tomatoes and onion contribute most of the carbohydrates. For a lower-carb version, use less onion and tomato paste and choose tomatoes with no added sugar.

For a leaner, weight-loss-friendly version, use lean ground beef and lean ground pork, drain excess fat after browning, and load your bowl with protein rather than adding large amounts of cheese or sour cream.